Unfortunately, a friend I was planning dinner with caught sick, so I had spare pizza dough I’d made yesterday, rising overnight in the fridge…
Rather than toss it (but also not motivated to make sauce), I made a quick pizza bianca (olive oil, garlic, rosemary, mozzarella) as the first lunch of the new year:
I tried a new cooking method in my somewhat limited electric oven, and it worked reasonably well: Preheating the oven to 500F with pizza stone on the top rack, sliding the pizza onto the stone, then switching the oven to broil and cooking for 10 minutes– letting the preheated stone cook the bottom of the pie while the broiler element cooks from above at the same time.
A nicely browned crust with good air pockets:
Though not my favorite thin-crust slightly-charred-bottom style that really wants an 800F+ degree oven…
[edit: and the following night, had a friend over and made another pizza with the second half of the dough, this time with some sauce (crushed tomatoes, shallots, garlic, oregano, tomato paste, simmered), mozzarella, and olives]
The Robot Must Eat 
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