Beet and Spinach Pizza with Gorgonzola Cheese is not only healthy, it is also refreshing and light enough to hold you until dinner.
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.