The mere mention of Shavuot sends images of cheesecakes  before my eyes and calling my name. I love cheesecakes and they love me — so much they plant themselves on my hips forever.

On the two-day festival, which this year begins on the evening of May 26, the Jewish people became the People of the Book. When we said “yes” to accepting the Torah, we created a bond — like marriage, our sages say — with our Creator that will never be broken.

So in honor of my marriage to a man that does not like cheesecake — not really sure what to do about that — and my waistline, I’m forsaking the cheesecake and making his favorite dairy delicacy, pizza, to satisfy the custom of enjoying dairy delights on Shavuot.

When I met my hubby-to-be eight years ago, I was a bachelorette on a perpetual diet; my go-to foods were salad, fruit and yogurt. Bachelor food looks more like a slice (or two or three) of pizza daily — could be for breakfast, lunch, dinner or all three.

So as a cultured pizza connoisseur, my future spouse introduced me to pizza shops all over New York: the good, the great and the fabulous, complete with running commentary on the specialties of each. I discovered that a New York pizza shop is so much more than just plain pies. It was almost surrealistic to experience — fries and onion rings and fried eggplant on a pizza, even salad. I pretended especially to go for the salad pizza, but I must confess I loved, loved, loved those onion ring pies and all the rest!

Plain pizza is so yesterday, I concluded. And since that time, I must have my slice all dressed up, piled with everything, like it is going to the pizza party of the year.

Of course, now I make my own. There is no point to standing in line at the pizza place when it is so easy to do it yourself. I have developed some amazing pizzas that are healthy and quick, and one oh-so yummy carb-fest for my other half. You won’t find these at your local pizzeria.

First up, Onion Lovers Pizza: Eat this with those you love and serve Listerine for dessert. This one takes the prize for color: the red onions give it a real splash, and combined with shallots, Vidalias and chopped chives, it’s a sure winner.

I’ve never seen a local pizza shop put potatoes (that aren’t fried) or avocado on a pie so I thought I should be the first. The avocado, as I see it, is one of God’s gifts to this world. My goal, before 120, is to try it on everything. Hey, I just saw Martha (as in Stewart) put zucchini ribbons on a Bundt cake, so why not throw avocado on a pizza? Heavenly!

Try this super summer concoction: Peach and Arugula Pizza. It’s not too sweet, as the arugula has a bit of a bite, but it’s summer perfection in a pie.

My hubby’s favorite slice is piled high with Creamy Baked Ziti. Cover your dough with sauce and top it with as much ziti as you can handle. Bake until the crust is golden and the cheese bubbly and browned. Bake any extra ziti in a casserole, as per the recipe instructions. (I must admit, I kinda love that version too!).

The idea here is to be so satisfied that you won’t even crave the cheesecake for dessert. Maybe I’ll bum a slice off my neighbor.

Happy Shavuot!

Potato and Avocado Pizza

• Prep time: 15 minutes
• Cook time: 15 minutes
• Ready time: 30 minutes
• Servings: 4

Ingredients:

• 1 medium Yukon gold potato, scrubbed
• 1 frozen pizza dough, defrosted (9-ounce)
• 2 to 3 tablespoons all-purpose flour
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 3/4 cup shredded mozzarella cheese
• 1 green onion, chopped
• 1/2 medium avocado, peeled, pitted and sliced

Preparation:

1. In a small saucepan, cover potato with 1/2-inch water and bring to a boil.
2. Simmer until just tender when pierced with a fork, about 12 to 14 minutes.
3. Let cool until comfortable to handle. Slice into 1/4-inch thin slices and set aside. 
4. While potato is cooking, preheat oven to 450 degrees. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.
5. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Sprinkle with sliced garlic, olive oil and salt. Layer potato slices all over pizza and top with cheese and green onion.
6. Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Top with avocado slices once out of the oven. Slice into 6 to 8 wedges and serve immediately.

Peach And Arugula Pizza

• Prep time: 10 minutes
• Cook time: 15 minutes
• Ready time: 25 minutes
• Servings: 4

Ingredients:

• 1 frozen pizza dough, defrosted (9-ounce)
• 2 to 3 tablespoons all-purpose flour
• 2 tablespoons sour cream
• 1 small yellow peach, pitted and cut into 10 slices
• 3/4 cup shredded mozzarella cheese
• 1/2 teaspoon freshly ground black pepper
• 1 cup arugula, washed and dried thoroughly
• 1 to 2 tablespoons olive oil

Preparation: 

1. Preheat oven to 450 degrees. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.
2. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Top with sour cream, peach slices, cheese and pepper.
3. Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Top with arugula and drizzle with olive oil. Cut into 6 to 8 wedges and serve immediately.

Onion Lovers Pizza

• Prep time: 15 minutes
• Cook time: 15 minutes
• Ready time: 30 minutes
• Servings: 4

Ingredients:

• 1 small Vidalia or sweet onion, thinly sliced
• 1 cup sliced shallots
• 1 tablespoon olive oil
• 1 frozen pizza dough, defrosted (9-ounce)
• 2 to 3 tablespoons all-purpose flour
• 1/4 cup ricotta cheese
• 1/2 teaspoon kosher salt
• 1/4 cup diced red onion
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped chives
• Freshly ground black pepper, to taste

Preparation:

1. In a medium saute pan, saute Vidalia onion and shallots in olive oil over medium high heat for 8 to 10 minutes or until softened and beginning to caramelize.
2. Meanwhile, preheat oven to 450 degrees. Sprinkle a rimless baking sheet with 1 tablespoon flour and set aside.
3. On a lightly floured surface, roll out pizza dough to a 10-inch circle and transfer to prepared baking sheet. Prick dough all over with a fork to help prevent large bubbles from forming during baking. Spread dough evenly with ricotta cheese and sprinkle with salt. Top with sauteed onion mixture, red onion and mozzarella cheese.
4. Bake for 12 to 16 minutes or until crust is golden brown and cheese is bubbly. Garnish with chives and pepper, and slice into 6 to 8 wedges to serve.