Beet, Arugula and Goat Cheese Pizza

• 1 whole Large Red Beet, Trimmed
• 1 whole Large Yellow Beet, Trimmed
• 1/4 cups Semolina
• 1 pound Ball Of Pizza Dough
• 3 teaspoons Olive Oil, Divided
• 5 ounces, weight Soft Goat Cheese
• 2 cups Fresh Arugula
• 1/2 teaspoons Red Wine Vinegar
• Kosher Salt

1. 1.
2. Boil the beets in salted water until tender, about 10 minutes.
3. Let cool and peel the beets and large dice them.
4. 2.
5. Preheat the oven to 500 degrees F. If you have a pizza stone, put it on the bottom of the oven.
6. Prepare a sheet pan with a brushing of olive oil.
7. 3.
8. Sprinkle the semolina on the countertop and put the dough down on top of the semolina.
9. 4.
10. Use the semolina to keep the dough from sticking, and roll it out until it is very thin and round.
11. 5.
12. Transfer the pizza dough to the oiled sheet pan.
13. Brush the pizza dough with a thin layer of olive oil.
14. 6.
15. Place the pizza dough on the sheet pan in the oven.
16. I lay the sheet pan on the pizza stone.
17. 7.
18. I pre-bake the pizza crust for about 5-7 minutes until golden and crispy.
19. 8.
20. Remove the pizza from the oven and crumble the goat cheese over the top of the pizza.
21. Evenly spread the beets over the top.
22. 9.
23. Drizzle it with olive oil and bake it in the oven another 3 minutes until the goat cheese is soft.
24. 10.
25. Meanwhile, in a small bowl, gently mix together the arugula, a drizzle of olive oil and a little splash of red wine vinegar.
26. Sprinkle with kosher salt.
27. 11.
28. When the pizza comes out, immediately top it with the arugula salad.
29. Sprinkle lightly with kosher salt.
30. 12.
31. Slice and serve!

red, yellow beet, dough, olive oil, goat cheese, fresh arugula, red wine vinegar, kosher salt

Taken from tastykitchen.com/recipes/main-courses/beet-arugula-and-goat-cheese-pizza/ (may not work)