> 1 lb fresh or frozen (thawed) pizza dough
> 1/2 cup part-skim ricotta
> 2 tbsp prepared pesto
> 2 medium beets (about 1/2 lb)
> 3 tbsp olive oil, divided
> 4 oz goat cheese
> 1 tbsp finely chopped parsley, for garnish (optional)
Preheat oven to 450°F. Remove the pizza dough from refrigerator and allow to warm up to room temperature. Line a large baking sheet with parchment.
Meanwhile, in a small bowl, stir together the ricotta and pesto. Season with salt and pepper to taste. Peel the beets and cut into very thin slices. Add beets to a medium bowl and toss with 2 tbsp oil. Season with salt.
Stretch and roll the pizza dough into a 13x10-inch rectangle. Arrange on prepared pan. Spread ricotta mixture on dough, leaving ½-inch border. Brush border with remaining 1 tbsp oil. Arrange beet slices over ricotta. Crumble the goat cheese on top.
Bake 25–28 min., until crust and cheese are golden brown and beets are tender. Garnish with the parsley, if desired.