Roasted Beet Pizza

Preheat oven to 450°.

Separate greens and set aside. Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 450° for 30 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beets in half crosswise; thinly slice halves.

Position an oven rack in the lowest setting and increase oven temperature to 550°.

Gently brush oil over the pizza dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border.

Bake at 550° for 5 – 8 minutes or until the crust is just beginning to firm up and the cheese is a bit melted. While the pizza is in the oven the first time, rinse then toss the beet greens with a bit of olive oil and salt and pepper.

Remove the pizza from the oven, arrange the beet greens on top and bake for 8 – 10 minutes more, or until the crust is brown and the greens are wilted and brown and crispy around the edges.