It only occurred to me to take a photo of this after we had devoured some, because it sounds a little, um, odd. But it tasted great and my toddler and husband ate it and asked for seconds, and for leftovers the next day. It is also slightly lopsided because we ran out of corn meal for the transfer from the pizza peel to the pizza stone, and I substituted with flour. Next time I am out of corn meal, I will use a lot more flour, or run to the store for corn meal. But I digress.
The crust is Trader Joe's herb pizza dough that you let rise yourself and roll yourself. I let it rise for half a day instead of the recommended 20 minutes and was really happy with the result. The cheese is their four cheese blend, and the pizza sauce is also Trader Joe's brand, but only a light coating. The goat was leftover goat leg from our meat club box, cut into small pieces. Any leftover meat will work. The beets were fresh organic chiogga beets from our CSA box, cut small and sauteed with an onion and their greens in butter. The tomatoes were an assorted variety from the garden, and added last. It was cooked on a pizza stone at 425 degrees for 14 minutes. Delicious!