I love roasted beets, but it seems every time I cook some, I cook too many, and am not sure what to do with the leftover beets other than a classic salad. It was in thinking about a beet and goat cheese salad that I came up with the idea for this pizza.You’ll want to start with a good pizza dough – you can try this recipe or this one. I like to cook my pizza on a pizza stone, which needs to be preheated in the oven to a hot temperature, then you’ll need to use a pizza peel dusted with cornmeal to make the transfer of the raw pizza to the hot stone. I prefer pulling the pizza out when it’s done instead of a prescribed cooking time – you can lift up the crust with a spatula to see if it’s brown and crisp, and make sure the toppings are hot and bubbly, which is probably about 15-20 minutes.