Extract or All grain? I recommend doing a kolsch. Very light style german ale perfect gateway beer for people who prefer light pilsners.
Basically just 100% pils malt, 20-30 BUs and a German Kolsch strain. But I will say this, temp control is still critical. You need to ferment in the very low 60s for at least 72 hours (and preferably pitch in the high 50s) and you will need almost 2Xs the amount of yeast as with ales (a 3-4L unstirred starter would not be too big, crash cool, decant spent starter beer and pitch only slurry cold).
And, traditionally these things are lagered for 2-4 weeks or so. You can skip this if you must but the beer might be a bit hazy otherwise. It is going to be difficult making a pils-like beer without a few weeks cold conditioning.
A cheap chest freezer and a $50 Johnson Controller could fix that.