Beet and Radicchio Pizza
[Vegan]

To Make the Beets:

1. Toss the beets with a little olive oil and spread them onto an ungreased cookie sheet. Salt them to taste. Allow them to par-roast in a 425°F oven for about 15-20 minutes. They will finish cooking on the pizza crust.

To Make the Crust:

1. Combine the water, yeast, and sugar in a small container. Stir well and set aside for at least 5 minutes. After 5 minutes, a thick layer of foam should form across the top of the mixture.
2. In the large bowl of a stand mixer, combine the flour and salt.
3. Add the yeast mixture to the flour mixture. Stir in the olive oil. Simply combine the ingredients, but allow the stand mixer do the rest of the work. In a stand mixer, using the dough hook attachment, knead the mixture for 5 minutes.
4. Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap and then a kitchen towel. Place the bowl in a cool, dry place and allow the dough to rise, about 3 hours.
5. Punch down the dough and roll onto a flour-dusted surface. Roll it out to about a 15-inch diameter for a thicker crust, or larger for a thinner crust.
6. Place the dough on an ungreased cookie sheet and bake it at 500°F for about 7 minutes.

To Assemble the Pizza:

1. Toss the radicchio shreds with a little salt, pepper, and olive oil to taste.
2. Spread the par-roasted beets evenly onto the pizza crust.
3. Top with the radicchio.
4. Continue baking the pizza for about 3-4 more minutes, watching so the crust browns but does not burn.
5. Slice and serve immediately.