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Beet Salad Pizza

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salad nut free thanksgiving lunch


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1 pound fresh pizza dough

2 tablespoons olive oil

1 (5-ounce) golden beet, peeled

4 cups loosely packed arugula

1 shallot, thinly sliced

3 tablespoons balsamic vinaigrette

1/4 teaspoon black pepper

3 ounces crumbled goat cheese

1 ounce Parmesan cheese, shaved

2 ounces shaved prosciutto

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