Pizza

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Complement this meatless supper with a chopped romaine and sliced avocado salad, followed by orange sorbet with nut cookies for dessert.

To get you in the mood for summer we are grilling these pizzas, but if you aren't able to grill, you can cook them indoors in a grill pan instead.

Use leftover roast chicken for this, or buy a cooked chicken at the market. For an extra-special treat, top each baked slice with a dollop of sour cream and sliced avocado.

Lots of fun: pizza with flavors reminiscent of the classic Reuben sandwich.

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

A variation of this recipe is made by adding 4 to 6 anchovy fillets to the topping. In Rome, it is called pizza alla napoletana. In Naples, where all pizza is alla napoletana, it is called alla romana.

For his pizza, Geoffrey Selling broils the eggplant instead of frying it in a lot of oil to lower the fat. But he coats the eggplant with commercial olive-oil spray, and we are reluctant users. How much different is spraying from lightly brushing with oil? To find out, we tested this two ways, spraying the eggplant one time and brushing it the other, and did not find a difference in oiliness. But after tasting the spray, right from the can, and then the bottled oil, we prefer the old-fashioned way.

Piled high, this easy pizza delivers all the flavor of the deli sandwich it resembles. The best accompaniments are, of course, potato salad, coleslaw and pickles.

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr