You don't need to be a vegetarian to love these pizzas topped with all kinds of cheeses -- including mozzarella, ricotta, Parmesan, Pecorino Romano, Gruyere, and Havarti -- and vegetables galore, such as tomatoes, zucchini, eggplant, mushrooms, potatoes, and even butternut squash. Pizzas can be made with from-scratch crust when you have the time, or with store-bought dough on busy nights.

One batch of dough yields two varieties of pizza: roasted tomato with ricotta, and potato with rosemary. You can make the dough and roast the tomatoes in advance, then store in the freezer for up to a month.

Lightly char rounds of homemade pizza dough, and then top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in extra-virgin olive oil to make the fragrant, infused oil for brushing the dough.

Thin slices of lemon become caramelized and chewy while the pizza bakes in a 500-degree oven. Sweet, nutty Piave cheese and fresh rosemary provide bold counterpoints.

Grill rounds of homemade pizza dough until lightly charred before adding the toppings. Use the accompanying recipe for tomato sauce or grab your favorite storebought variety, then scatter fresh mozzarella and basil leaves over the top.

Sweet butternut squash and dusky sage are a perfect pairing on top of hazelnut-studded pizza dough. Use a mandoline or a food processor fitted with a slicing blade to get thin, even slices of squash.

At the height of summer, buy lots of fresh basil and make pesto to freeze so you can enjoy these easy pizzas anytime.

The Haloumi cheese on this pizza, made from a blend of sheep and goat milk, remains satisfyingly chewy even when heated. Cherry tomatoes, Kalamata olives, and pine nuts evoke the flavors of the Mediterranean.

Thin slices of eggplant become tender and silky as they roast on top of chewy focaccia dough. Emmentaler cheese adds a wonderfully nutty flavor.

A muffin tin becomes a kid-size pizza pan -- just tuck in rounds of homemade or store-bought pizza dough and pile on your choice of toppings. Let everyone make their own pizzas for family game night or slumber parties.

Grill rounds of homemade pizza dough until lightly charred before adding the toppings for this white pizza: fontina and fresh and part-skim mozzarella cheeses.

Break out of your pizza routine with this white pie spread with ricotta cheese, marinated artichoke hearts, and red onion. Using purchased dough, this recipe requires just 15 minutes of prep time.

Like having a pizza and a salad all in one! The grape tomatoes are baked with the whole-wheat crusts, while the dressed baby arugula and shaved pecorino is piled on afterward.

Roasted butternut squash, new potatoes, red onions, and carrots make a surprising and sophisticated pizza topping. Ricotta and mozzarella cheeses add richness without overpowering the flavor of the vegetables.

This pizza features a grilled crust piled with a salad of fresh spinach, avocado, tomatoes, and goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving.

The thin crust of this pizza supports ricotta and mozzarella cheeses, fresh thyme, and sauteed shiitake mushrooms. If you don't have grapeseed oil on hand, you can use vegetable oil for cooking the mushrooms.

Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Scatter the vegetables over grilled pizza dough spread with ricotta cheese.

The classic Neapolitan combination of tomato sauce, basil, and fresh mozzarella will please everyone at your pizza party. This recipe comes from the book "Lucinda's Rustic Italian Kitchen" by Lucinda Scala Quinn.

A bounty of zucchini, eggplant, mushrooms, red onion, and bell peppers are topped with mozzarella, fontina, and goat cheese. This pizza recipe is from chef Wolfgang Puck.

Mini whole-wheat pitas make perfect snack-size pizzas. Top each with fresh spinach, roasted red peppers, and creamy Havarti cheese.

Gruyere, pecorino, and fresh buffalo mozzarella topped with fresh spinach will make you strong to the finish! This recipe is from Jim Lahey, owner of Co. Pizzeria in New York City.

A mixture of caramelized fennel and onions is spread onto homemade pizza dough and topped with fontina cheese and rosemary-garlic olive oil. This pizza can be cooked on the grill or in the oven on a pizza stone.

The flavor of heirloom tomatoes becomes sweet and intense when baked at 250 degrees for three hours. Top homemade dough with mozzarella, basil, and the dried tomatoes for a delighful variation on pizza margherita.

Whole-wheat pitas stand in for pizza dough in these quick and easy personal-size pizzas. Season ricotta cheese with crushed garlic and dried oregano before spreading on the crusts.

Savor the elegant simplicity of just three ingredients on this pizza. Grill it until the fontina cheese melts, then scatter baby arugula over the top and drizzle with olive oil just before serving.

Top homemade dough with thinly sliced potatoes, chopped onion, and extra-virgin olive oil to make this simple-but-delicious pizza. This traditional Italian recipe was shared by Jim Lahey, owner of the Sullivan Street Bakery and Co. Pizzeria in New York City.