What to surprise Dad with this Father's Day? Seasonal pizzas are the perfect solution. Innovative, with their use of fresh, warm-weather vegetables (like the corn, arugula and heirloom tomatoes in the recipes below), unlike some gifts, they most likely will not soon be forgotten.

"Ease" is the operative word. Though gourmet, they can be prepared with store-bought pizza dough or shells and take just minutes of prep and baking time.

Denise Jardine, author of "The Dairy-Free and Gluten-Free Kitchen," says it was the heirloom tomatoes on her summer garden vines that inspired her favorite pizza. Then, although she makes her own artisan "cheese" from macadamia nuts and pine nuts, she notes:

"Most raw nut cheeses require soaking the nuts for several hours or overnight, but when I get a hankering for cheese, I don't want to wait for the nuts to soak or culture. For this recipe I chose two nuts that do not require pre-soaking and will yield creamy, rich-tasting cheese in less than 10 minutes!"

As for the fresh corn pizza below, it's that vegetable, along with some delicate arugula, both added atop the baked pizza just before serving, that give it an undeniable stamp of seasonal approval —- and perhaps you some inspiration for thinking up even more of your own perfect pies.

SUMMER CORN PIZZA

1 store-bought or homemade pizza dough or premade pizza shell (for a 10- to 12-inch pizza)

1/3 cup store-bought or homemade tomato sauce

Extra-virgin olive oil, for drizzling

Generous pinch (preferably fine sea) salt

1 1/2 teaspoons chili flakes

1 small garlic clove, sliced paper thin

1/2 cup fresh corn kernels

1 ounce arugula

Yields 1 (10- to 12-inch) pizza.

Preheat oven to 500 F.

Put dough preferably on a pizza peel. Spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Drizzle the oil over the pie. Sprinkle the salt, chili flakes and garlic evenly over the top.

With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

Using the peel, transfer the pizza to a tray or serving platter. Distribute the corn and arugula evenly over the pie. Slice and serve immediately.

-Adapted from "My Pizza"

HEIRLOOM TOMATO MACADAMIA-PINE NUT PIZZA

Macadamia-Pine Nut "Cheese":

2 cups raw macadamia nuts (not dry roasted)

1/4 cup raw pine nuts

3/4 cup (preferably filtered) water

1 tablespoon freshly squeezed lemon juice

2 teaspoons apple cider vinegar

1/2 teaspoon onion powder

1/2 teaspoon (preferably fine sea) salt

Pizza:

1 store-bought or homemade pizza dough or premade pizza shell (for a 10- to 12-inch pizza)

1 cup store-bought or homemade basil pesto

Extra-virgin olive oil, for brushing edge of crust

2 heirloom tomatoes (assorted from red, yellow, purple or green), sliced 1/2-inch thick

1/4 teaspoon (preferably fine sea) salt

1/4 teaspoon freshly ground black pepper

Yields 1 (10- to 12-inch) pizza.

To prepare macadamia-pine nut "cheese": Combine macadamia nuts, pine nuts, water, lemon juice, vinegar, onion powder and salt in a food processor or high-speed blender. Process the mixture, scraping down the sides of the processor with a rubber spatula as needed, and puree until smooth and creamy, about 4 minutes. Use immediately or store in an airtight glass container in the refrigerator for up to 2 days. For longer storage, divide into portion sizes, wrap in plastic wrap and freeze for up to 1 week. Yields 1 1/2 cups. Use about 1 cup for this pizza.

Preheat oven to 425 F.

Pre-bake crust or preheat shell. Spoon the pesto sauce evenly onto the crust leaving a 1/2-inch border around the edge (brush with olive oil) and arrange the tomato slices over the top.

Bake pizza for 20 minutes, spoon several dollops of the cheese onto the pizza (up to about 1 cup) and continue baking until the crust is crisp and golden and the cheese is just warm, about 5 minutes longer. Remove from the oven and let stand for 5 minutes. Sprinkle with salt and pepper, slice and serve immediately.

-"The Dairy-Free and Gluten-Free Kitchen"

Photo courtesy of CookingLight.com

AFTER-WORK GOURMET COOKBOOK SHELF

The slower-paced, pleasure-seeking days of summer may be the perfect time to master Julie Reiner's dazzling "The Craft Cocktail: Amazing Drinks for Every Occasion." Reiner, owner of The Flatiron Lounge in Manhattan and the Clover Club in Brooklyn, is often named one of the top mixologists in the country. She explains simply how to power up your parties with temptation libations, defined as "craft cocktails" when the mixture of technique and high-quality ingredients is just right. A Blackberry Collins, for instance, will feature only the freshest, plumpest blackberries, even in its garnish. Treats like this are conveniently organized by season.

Lighter ingredients on a pizza, such as heirloom tomatoes, are good additions for the warmer seasons.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.