Pink Beet Crust Pizza

• 1 cup warm water
• 2 teaspoons dry active yeast
• 3 cups flour, plus extra
• 2 teaspoons salt
• 2 teaspoons honey
• 3/4 cup beet, cooked and pureed
• 4 tablespoons pesto sauce
• 1/2 cup mozzarella cheese
• 1 roasted beet, sliced
• 1 bunch asparagus, blanched
• 5 ounces cherry tomatoes
• 4 soft-boiled eggs, sliced
• 1 handful arugula

1. Preheat oven to 500 degrees F (with pizza stone if you have one).
2. Stir water and yeast together in a bowl until well-combined.
3. Add flour, salt, honey and pureed beets to the yeast mixture and mix together.
4. Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.
5. Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.
6. When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later).
7. Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.
8. Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded), sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.
9. Remove from oven and garnish with soft-boiled eggs and arugula.

water, active yeast, flour, salt, honey, pesto sauce, mozzarella cheese, tomatoes, eggs, handful arugula

Taken from www.food.com/recipe/pink-beet-crust-pizza-530339 (may not work)