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.
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.
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.