Those pizzas sounds great.
I was at loose ends yesterday (trying to use up the remaining produce before I went shopping this morning) so we had a salad and .. it wasn't exactly pizza, but I made focaccia (from smitten kitchen) and then topped it with a thin smear of tomato paste, slivers of salami, and cut-up mozzarella balls, and slid it back in the oven for a few minutes. I'd cooked the focaccia until the outside was a bit crispy, and the whole thing was lovely.
This morning I got a text from my kid asking if a friend could come for dinner between indoor soccer games. Sure! then I got a follow-up text reminding me the friend is vegan ... Great! but remind me what he eats? Or at least what you've actually seen him eating, because I'd hate to cook indian food and find out he doesn't eat ethnic.
Turns out the kid eats pretty much a vegan version of a standard american kid diet. So we had pasta i fagioli, aka pasta fazool, veganized with me applying almost every trick in the book to give it more umami (except dried mushrooms -- turns out we were out). I cooked down the onions to golden, then added a chopped leek, celery, and some carrots, and patiently cooked a bunch more. Then I added a bit more oil and some tomato paste, and cooked that. Then I added veg stock and blitzed everything with an immersion blender, so there were no potentially objectionable vegetable bits, then dumped in a large can of crushed tomatoes, and some white beans (from the freezer, so I just added them until it looked like a reasonable amount). It cooked for an hour or so, then the cooked pasta was dumped in and allowed to marry for a few minutes before we ladled it into bowls, with chopped kalamata olives at the table to put on top (I would've used parsley, too, but my goal was not to go back to a grocery store if possible). We also had roasted asparagus (on sale this week) and a shredded carrot salad.
I also veganized a whole-orange and olive-oil cake I was planning to make anyhow (added hazelnuts, which I ground, removed eggs, turned it into a wacky cake). Turns out I like the nuts in there so much I may add ground nuts into the next non-vegan version. (Unfortunately, I adapted and merged two recipes so heavily that I should go write everything down right now or I'll never be able to re-create it.)