, designed to help people rediscover the joy of homemade pizza, thanks to 10 colorful recipes from top cookbook authors. Get your family involved in cooking pizza. In the time it takes your oven to reach 500 degrees, kids can be covered in flour and rolling out dough, parents can be cutting their favorite vegetable toppings, and soon enough everyone will be enjoying a delicious meal that’s produce packed, endlessly creative, and easy on the budget. Our e-cookbook serves up a delicious variety of meat-free pizza recipes. Starting with the simplest recipe, Mark Bittman’s Marinara Pizza is, essentially, four ingredients: dough, tomatoes, garlic and capers. Of course, the veggies are everywhere: in this recipe, Dina Cheney features zucchini; Sarah Copeland uses shaved Brussel sprouts; and Kim O’Donnel’s Arugula & Lemon Pizza bursts with flavor. Looking for a change from traditional white flour? Sharon Palmer’s whole grain pizza and Dawn Jackson Blatner’s chickpea flour pizza provide healthy food for thought. Or, if you want to get away from a traditional looking pizza altogether, Annie Bell’s Asparagus Tart, Ellie Krieger’s Pizza Strudel and Peter Berley’s Pita Pizza are new shapes worth considering. Finally, Joe Yonan brings a creative twist to the actual cooking process, introducing readers to the idea of cooking on the back of a cast iron skillet. At Meatless Monday, we think it’s time pizza returns to its Neapolitan roots as a light, simple meal using fresh ingredients. What about you? Get your free copy here. Dina Cheney’s Pizza with Zucchini & Smoked Mozzarella Ingredients:

About 1⁄4 cup plus 1 tablespoon extra-virgin olive oil, divided20 ounces refrigerated or frozen and thawed pizza dough, white or whole wheat1 large zucchini, trimmed and thinly sliced on the bias1⁄4 teaspoon ground fennel seed1⁄4 teaspoon dried oregano3⁄4 teaspoon coarse salt, divided1⁄8 teaspoon crushed red pepper flakes9 grinds black pepper, divided1⁄4 cup plus 1 tablespoon tomato paste3⁄4 cup plus 2 tablespoons strained canned tomatoes, such as Muir Glen1⁄2 tablespoon finely chopped garlic1 tablespoon finely chopped fresh oregano leaves1 pound smoked mozzarella, thinly slicedChile oil, for drizzling (optional)

What to do:

Very lightly oil the inside of a medium-sized bowl with about 1⁄2 tablespoon oil, then place the dough ball inside it. Cover with a dishtowel and let sit for 1 to 2 hours.Meanwhile, heat 2 tablespoons oil in a 10-inch, heavy, nonstick sauté pan, and heat over medium high. When hot, add the zucchini slices, fennel, dried oregano, 1⁄4 teaspoon salt, the red pepper flakes, and 4 grinds pepper; sauté until tender, about 6 minutes, then set aside off the heat.To make the sauce, add the tomato paste, strained tomatoes, garlic, fresh oregano, 1⁄2 teaspoon salt, 5 grinds pepper, and 2 tablespoons olive oil to the bowl of a food processor or a blender. Purée until smooth, about 30 seconds. (You should yield about 11⁄4 cups sauce.)Heat the oven to 500°F. Lightly grease a baking sheet with1⁄2 tablespoon oil. Place the dough on top and use your fingers to stretch it into a 16-inch round or large rectangle. Pour the remaining oil from the bowl on top and spread it over the dough with your fingers. Spread sauce evenly on top of the dough, leaving a 1⁄2-inch border on all sides (if you prefer your pizza saucy, use all of the sauce). Top evenly with the mozzarella and zucchini. Bake until the cheese melts and the dough is cooked through, about 10 minutes. Serve, drizzled with chile oil, if desired.Serving Suggestions: Offer garden salad or sautéed corn alongside and sliced peaches with zabaglione for dessert.