EGPLANT- TOMATO - GOAT CHEESE PIZZA -- Top pizza dough with canned or fresh chopped as well as sundried tomatoes. Sprinkle with shredded cheese and layer eggplant slices that have been brushed with olive oil and your favorite spices and broiled. Cover with more shredded cheese and top with crumbled feta. Bake. -- Karen Anderson, New London, CT BAKED SWEET SOUR ONIONS -- Bake thin sliced onions, dotted with butter and sprinkled with balsamic vinegar and brown sugar, for an hour at 300. Use as a side with liver, on a pizza or mixed with other vegetables.

CRANBERRY PIZZA-- Prepare a flaky croissant dough, any pie dough or frozen puff pastry. Spread it with a sauce made by cooking cranberries, water, sugar and lemon zest until cranberries burst and sauce resembles a jam. Top according to taste with strawberries, unshelled pistachios, pitted and diced prunes and grated white chocolate. Bake in a preheated 375 degree oven in the lower half of your stove for 6-8 minutes or until the pastry crust is a nice golden brown color, crisp and flaky. Serve warm slices on plates sprinkled with cinnamon. Good with ice cream

DRIED FRUIT AND CHICKEN PIZZA -- Process dried plums or apricots with water, balsamic vinegar, oil, garlic, rosemary and salt until finely chopped. Spread mixture on bread shell or pizza crust and arrange chopped cooked chicken, crumbled blue cheese and red onion slices on to. Bake for about 10 minutes.

Eggplant Pizza -- Diced, fried eggplant is a great addition to any pie. Try fried or broiled slices with sundried tomatoes, zucchini, red and yellow peppers, pesto and blue cheese

FENNEL PIZZA -- Sauté sliced fennel bulbs in garlic oil then spread over tomato pie and top with parsley, mozzarella and Parmesan

GOAT CHEESE WALNUT PIZZA -- Sprinkle prepared pizza dough with crumbled goat cheese and walnuts that have been tossed in oil. Bake according to directions.

GORGONZOLA AND ROASTED PEPPER PIZZA -- Spread a prepared pizza dough (or make your own) with roasted peppers, fresh or jarred; oil, garlic, shredded mozzarella and crumbled gorgonzola of blue cheese. Bake at 500 for ten minutes or until crust is brown and cheese bubbling.

LEEK AND MUSSEL PIZZA -- Top dough with gruyere and mozzarella cheese then scatter thinly sliced leeks over cheese and bake for about ten minutes before adding mussels, more cheese, seasoning and baking another 5 minutes or so until crisp and golden

LEMON PIZZA -- In small bowl, combine sour cream and heavy cream. Cover and leave at room temperature for 1 hour. Place a single layer of lemon slices on prepared pizza crust. Drizzle olive oil over lemon slices; sprinkle with pepper. Bake at 450 for 10 minutes. Lemon slices should start to crisp but not char. Remove from oven and let cool for 5 minutes. Spread cream mixture carefully over lemon slices. Arrange smoked salmon or small cooked shrimp over cream, in a pinwheel pattern. Sprinkle with capers; garnish with fresh dill.

SALMON AND AVOCADO PIZZA -- Spread pizza dough with drained, chopped tomatoes and some grated mozzarella and bake for about 10 minutes. Top with slices of avocado, pieces of smoked or fresh, cooked salmon, slices of red onion, capers, more mozzarella and black pepper. Bake about 10 more minutes until crisp.

STRAWBERRY SHORT BREAD PIZZA-- Make a shortbread dough and bake in pizza pan. Cool and top with blended cream cheese, honey and vanilla extract; arrange sliced strawberries on top.