Espresso and Lime

1 Preheat oven to 400 degrees
2 Roast beets for 45-50 minutes
3 Peel and puree the beets in a food processor 
4 Add one packet (1/4oz = 2 1/4 teaspoons) of active dry yeast to 1 cup of warm water and stir until combined
5 Add the flour, salt, honey and pureed beets and combine until a dough begins to form
6 Transfer the dough onto a floured surface and knead the dough until everything is fully incorporated. The dough should feel smooth and no longer sticky. If your dough still feels sticky, add a light dusting of flour and continue to knead
7 Form the dough into a ball and place it into a large lightly oiled bowl. Turn the dough over so the oil lightly coats all sides of the dough
8 Cover the bowl with plastic wrap and a towel and place it in a warm area for about 2 hours
9 Once the dough has doubled in size, flip it out onto a lightly greased sheet of parchment paper * This dough will be enough for either one large pizza or two "two person" pizzas. If you want to divide the dough, cut it in half at this point, wrap one half in plastic wrap and freeze until you are ready to use it
10 Set oven to 475 degrees
11 Begin shaping your dough by hand and then roll it to approximately 1/4 inch thickness
12 Once the dough is rolled and shaped, place it on a baking sheet by picking up the parchment paper and shifting it onto the baking sheet
13 Bake for 5-7 minutes
14 Carefully remove the parchment paper, placing the dough directly onto the baking sheet and return to the oven. Bake for an additional 5-7 minutes
15 Allow to cool for 15 minutes, flip over and cool for another 10 minutes
16 Prepare topping by mixing the cream cheese, ricotta, vanilla extract and confectioners sugar until well combined.
17 Spread topping over the cooled dough and top with fruit
18 Dust with confectioners sugar and serve at room temperature