Beet & Sweet Potato Pizza

It's fall!  The time of year where my leftovers are baked beets and baked sweet potatoes...  I had some extra of these yummy seasonal vegetables after making this fall salad from the Healthy Foodie.  It's been awhile since I've made a pizza, and this one was worth the wait.

What's in the fridge:
- Pizza dough
- 2-3 handfuls of shredded mozzarella
- 2 cups baked beets (bite size)*
- 2 cups baked sweet potatoes (bite size)*
- 1 container crumbled Gorgonzola

* peel and cut into bite size pieces, place on baking sheet in 350 oven for 20 minutes for sweet potatoes, 35 for beets

Directions:
- Preheat oven to 350
- Roll pizza out into a rectangle then put on greased baking sheet.  This is tricky, if the dough gets too sticky to handle just stick it into the freezer for a few seconds.

Pizza dough

- Spread mozzarella evenly over the pizza dough
- Bake for 15 minutes
- Remove from oven and top the pizza with beets and sweet potato then Gorgonzola

Pizza ready for the oven

- Put back in oven for 20-25 minutes
- Remove from oven and let cool for about 10 minutes.  Slice and serve!

Bon appetit!