After you have all the beets peeled, cut them into quarters and keep the red and gold separate or the red will stain the gold.
The best way to get even thickness on the slices is to use a food processor. It help in the roasting step for them to be a similar thickness.
When you have all the beets sliced, put them in separate bowls and coat each color in 1 teaspoon olive oil. Season with a little salt and pepper, then they are ready to get roasting!
Arrange the beets on a wire rack over a lined baking tray. This will help with the crispy factor. Which matters. A lot. Ya know?
I roast mine until they are slightly charred and crispy but not too floppy either. It takes me about 20 minutes.
Voila! Gorgeously roasted bowl of goodness, ready to make your pizza dreamy. Unless you eat them all while your dough is rising. Then you are just out of luck my friend. It could happen to the best of us.
Then our asparagus needs to take a turn in the oven. Beets can’t hog all the fun forever right? Just wash your asparagus and snap off the woody ends. Then arrange them on a lined baking sheet and drizzle with olive oil and season with salt and pepper. Pop them into your 450 degree oven and roast them for about 7 minutes. They shouldn’t take too long. You don’t want wet noodle asparagus, so I like to take them out just before they are perfect since they keep cooking for a bit once removed from the oven.
Oh baby! Those are looking mighty fine. Just right for our ritzy pizza! Now we need to turn up the oven temp to 500 degrees.
Your pizza dough should be just about ready. Let’s get the mozzarella sliced up thin, and while your are slicing, get your prosciutto sliced as well.
OK. Now our dough boy should be just fat enough. Let’s roll him out thin as we can, and top him with all manner of deliciousness. Yes please.
Get your pizza stone out of the oven. If you have it on hand you could sprinkle some ground flax seed on your pizza stone before you put the dough on. If not, use flour or corn meal. Roll out the dough in a large thin rectangle. Or whatever shape fits your fancy. Spread your fig preserves over the dough surface. Be smarter than me and leave a CRUST though!! I was so excited about my pizza that I forgot the simple yet important detail of the crust. IF you are slightly brain dead like I was then put it all the way to the edge and have it overflow into your oven. That’s lots of fun!
Next lay out your cheese. Again. Leave a crust. The cheese will melt over the edge if you don’t. 🙁
Put your pizza in to bake on the lowest rack. The good news is, pizza is still good even if it overflows. I would know, since I just ate some.
Bake for 15-20 minutes or until cheese is bubbly and crust is slightly browned.
Remove from the oven and decorate with your roasted beets and asparagus.
Then top with arugula and crumbled feta cheese. Sprinkle with salt and pepper if you want a little extra boost and serve it up with a smile! You are going to dig it, and dig in! Enjoy!