Roasted Beet and Bleu Cheese Pizza

• Dough:
• 1/ 2 cup warm water (110°F)
• 1 1/ 8 teaspoon yeast
• 1 cup plus 2 Tbsp all-purpose flour
• 1/ 2 cup semolina flour
• 1/ 2 tablespoon sugar
• 1/ 2 teaspoon salt
• 1 tablespoon olive oil
• Pizza:
• 2 small red beets
• 2 small golden beets
• 2 tablespoons olive oil
• 1 clove garlic
• 1 cup baby spinach, washed and dried
• 1 cup shredded mozzarella cheese
• 1 onion, sliced 1/4 in. thick
• 1/ 4 cup blue cheese, crumbled
• Kosher salt and freshly ground black pepper

In large bowl, dissolve yeast in warm water; let rest for 5 minutes. In medium bowl, combine flours, sugar and salt. Add olive oil to yeast mixture and stir. Stir in half of flour mixture. Gradually mix in remaining flour mixture. Knead dough until it is soft but not sticky, adding more flour if necessary, about 5 minutes. Brush inside of a large bowl with olive oil and add dough, turning to coat with oil. Cover with plastic wrap and let rise in a warm spot for 1½ hours or until doubled in bulk.

Preheat grill. Wash red beets and place them on a piece of foil large enough to form a foil packet. Fold 3 sides of the foil closed. Pour 2 tablespoons of water into the foil packet and fold remaining side closed. Repeat with golden beets. Grill until beets are tender, about 30 minutes, turning halfway (actual time may vary depending on the size of the beets). Remove from grill. When beets are cool enough to handle, rub the peel off with a paper towel. Slice the beets and set aside.

While beets are roasting, heat olive oil in large skillet and add onion. Sauté over medium-low heat until onion is browned and caramelized, about 12 minutes. Season with salt and pepper.

In a small skillet, heat olive oil and garlic over low heat until garlic is fragrant but not browned, about 2 minutes. Set aside. On a lightly floured surface, divide dough in half. Roll or press dough into an 8 in. circle. Brush pan with olive oil and place dough on pan. Repeat with remaining dough. Prick the surface of the crust with a fork. Brush the surface of the dough with garlic oil. Grill for 4-5 minutes, until just beginning to brown. Flip over crust and brush with garlic oil. Top each pizza with ½ of the spinach, then ½ of the mozzarella cheese. Arrange beet slices and caramelized onion over mozzarella. Sprinkle with salt and pepper to taste. Grill pizzas for 4-6 minutes, until cheese is almost melted. Sprinkle with crumbled blue cheese and grill another minute.  Makes two 8-inch pizzas.

For indoor use: Prepare in a 450°F oven following the same instructions.