Combine warm water and yeast and let sit until it turns foggy in color. Afterwards, add in beets, sugar, and salt and mix until dissolved. Add flour and stir until a dough ball starts to form.

Transfer dough onto a lightly floured surface and knead it, working the dough until all the ingredients are incorporated and it becomes smooth and elastic, adding as much flour as needed to produce this consistency. (May take 6-12 minutes and vary in flour proportions according to room temperatures and humidity.) Transfer the dough into a lightly greased, large mixing bowl and cover with a warm towel. Leave until dough has roughly doubled in size (about 1½ to 2 hours).

Once doubled, divide the dough into 2 equal portions. Wrap each and set aside until ready to use. (Dough can be made 2-3 days in advance and kept chilled in a refrigerator.)

Preheat oven to 550°F (or highest possible temperature). On a lightly floured surface, work, roll, and stretch dough until thinned out into desired pizza thickness, then transfer to pizza stones or baking sheets. Spread marinara sauce over pizza, then scatter mozzarella. Transfer into the oven and bake for 9-12 minutes or until the crust is thoroughly cooked and the cheese melts.

In a mixing bowl, combine the arugula, micro greens, parmesan, olive oil, balsamic reduction, and seasonings. Toss gently until the greens are mixed and coated.

Using tongs, place salad mixture over the cooked pizzas. Tear apart pieces of prosciutto and roll into bundles, placing on top. Optionally garnish with violas. Use a pizza cutter to slice the pizza, serve, and enjoy!