1. Let dough stand at room temperature, covered or unwrapped, for at least 1 hr. before use.
2. Preheat a pizza stone (or baking stone) in a 500° oven.
3. On a generously floured work surface, use lightly floured hands to roll dough into a 12-14" circle; begin in the center of the dough and work outward toward the edge, turning dough as needed to prevent sticking.
4. Tap dough to remove excess flour. Lightly sprinkle a pizza peel (or baking sheet) with cornmeal; place dough on peel. Drizzle with oil; top with beets, pancetta and cheese. For best results, do not overload the dough.
5. Transfer pizza to the preheated pizza stone; bake in preheated oven until cheese is melted and bubbly and edges of crust are golden and crispy (8-10 min.).
6. Remove pizza from oven and stone; let stand for several minutes.
7. Drizzle with balsamic glaze and garnish with fresh arugula; slice pizza before serving.

Find It!

• Find Kowalski's Signature Fresh Pizza Dough in the Bakery Department.
• Find fresh goat cheese in the Specialty Cheese Department.
   

Tasty Tips:

• If using frozen dough, keep it in its packaging and thaw overnight in the refrigerator.
• If your oven can be heated to 550°, use that temperature instead.
• To transfer the pizza from the peel to the preheated pizza stone, hold the peel over the stone with the far edge of the pizza touching the far edge of the stone. Tip the peel to a 30° angle so the pizza begins to slide onto the stone. In one quick motion, pull the peel out from under the pizza.
• Minnesota Grown products are fresher by miles, which is why we recommend them in this recipe. When local options are unavailable, fresh products grown or produced elsewhere may be used.