Instructions: Once you start making your own pizzas, youll never want to buy a parlor pie again. If time is short, you can substitute a one-pound package of fresh pizza dough, available in the refrigerated section at most supermarkets.

Preheat oven to 500 F. If you have a pizza stone, place it on the lowest oven rack, then dust a wooden bakers peel generously with cornmeal. Otherwise, have ready a large baking sheet and invert it.

Divide dough into 8 pieces. Working with 2 pieces at a time, form dough into rounds. Using your fists, stretch and pull each piece into a 6-inch round, or roll on a lightly floured surface. Keep remaining dough covered with a kitchen towel or plastic wrap as you work.

Sprinkle 2 tablespoons cheese over each round, then top with some tomatoes, zucchini and mushrooms and onion. Sprinkle with a little basil, and season with salt and freshly ground pepper if taste.

Using the wooden peel, carefully slide pizzas onto pizza stone, or transfer pizzas to inverted baking sheet and place in oven on lowest rack. Bake until bottoms are crisp and browned, 10 to 14 minutes. Repeat with remaining dough and toppings.

Veggie Pizza.

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