Slice the beets in half and loosely wrap them in foil; place on a baking sheet and roast in a 350 degree oven for 30 - 40 minutes or until tender when pierced with a knife. (Larger beets may take longer).

Remove the beets from the oven and allow to cool. Once cool, peel off their skins; slice into ⅛ inch rounds. Set-aside.

Increase the oven temperature to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for 30 minutes.

Divide the dough into 3 or 4 discs. Stretch out the pizza dough on a cornmeal dusted peel to about 10-12 inches in diameter.

Place a layer of spinach on top of the dough; top with the beets; sprinkle with the cheese and a drizzle of olive oil. Season with salt and pepper.

Slide your pizza onto your baking stone or baking sheet; bake 8 - 10 minutes. Slice and serve.