BEET, FETA AND ARUGULA PIZZA
2 beets, washed and scrubbed, greens and root removed (reserve greens for another use, such as a sauteed pizza topping) 2Tbsp. oliveoil, plus more for brushing dough 1/2 ball or batch of pizza dough, at roomtemperature 1/2 cup feta crumbles 2cup sarugula, washed and picked clean Pinch salt
Preheat oven to 350 degrees. Place the beets on a roasting tray, drizzle with 1Tbsp. olive oil and roast for30 minutes or until slightly softened. Remove from oven, cool, peel and slice into 1/4-inch rounds.
When ready to grill the pizzas, preheat one side of the grill surface to 450degrees, leaving one half of the grilling area for indirect cooking.
Stretch the dough with your hands, gently tugging at the edges and rotating the circle as it flattens and grows wider. You can also use a floured or cornmeal-covered surface anda rolling pin, ify ou prefer. If the dough is hesitant to stretch, let it rest for 5 to 10 minutes andthen continue shaping. (You canmake several kinds of pizza at once and shape more than one piece of dough at a time, transporting on a cornmeal-covered baking tray.)
Generously brush dough with olive oil. Using tongs, place one pizza dough round over the direct heat of the grill. Close the lid and cook for2 to 3 minutes, depending on the heat of your grill andthe distance between the heat source andthe grate.
Flip the dough to the indirect heat side of the grill. Quickly cover the top with beets and sprinkle on the feta. Close the lid and cook for 2 to 3 minutes more, depending on how thick the crust is.
Remove pizza with tongs and top with arugula. Drizzle with a hearty serving of olive oil and pinch of salt. Cut into squares and serve. Serves 2.