Roasted Beet, Goat Cheese, Arugula, Fig Balsamic Vinegar /Roasted Cherry Tomato, Caramelized Red Onion, Arugula, Goat Cheese Whole Wheat Pizza

Roasted Beet, Goat Cheese, Arugula, Fig Balsamic Vinegar /Roasted Cherry Tomato, Caramelized Red Onion, Arugula, Goat Cheese Whole Wheat Pizza

1 Beet, sliced into half moons
1 cup arugula
1/2 red onion-sliced into thin strips
1/2 cup cherry tomatoes, halved
1/2 cup spreadable goat cheese
Splash Fig Balsamic Vinegar
EVOO
Kosher Salt
Pepper
1 whole wheat pizza crust (ours came from a farmer's market)

Toss in EVOO, Kosher salt & pepper, and roast the beet & cherry tomatoes at 400 degrees for approx. 20 minutes or until nicely caramelized on a parchment paper lined baking sheet.  Over medium heat, sauté the onion in EVOO for 10 minutes or until nicely caramelized.  Apply EVOO to the crust of the pizza, and assemble half of the crust with a layer of beets and balls of goat cheese.  On the other half layer tomatoes, red onion, and balls of goat cheese.  Bake accordingly to the instructions for the pizza crust.  Remove from the oven when the crust is crisp, top with arugula, and apply fig balsamic vinegar over the half of the pizza with the beets.  Allow the pizza 2 minutes to set before cutting into slices.  Enjoy!