Pink Beet Crust Pizza

1. 1

   Preheat oven to 500 degrees F (with pizza stone if you have one).

2. 2

   Stir water and yeast together in a bowl until well-combined.

3. 3

   Add flour, salt, honey and pureed beets to the yeast mixture and mix together.

4. 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. 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. 6

   When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later).

7. 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. 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. 9

   Remove from oven and garnish with soft-boiled eggs and arugula.

* Per serving · 4 servings · Values may vary.