Pour the warm water in a bowl and add the yeast (make sure the water is not too hot). Let proof for 5 minutes.
Puree the beets in a food processor or blender.
Mix the cream cheese with 1 or 2 tablespoons of beet puree and put in the refrigerator until ready to use.
Put the yeast mixture, beet puree and 500 g of the flour in a large mixing bowl or the bowl of your stand mixer and mix well.
Add the rest of the flour and the salt and knead until you get an elastic dough. If it’s still too sticky, add a little bit more flour.
Cover the bowl with cling film and put in a warm place.
Let rise for 20-30 minutes.
Preheat oven to 220°C (200°C hot air) and grease two pizza pans.
Dust the worktop with flour, divide the dough in two and roll into a circle. I made two round pizza’s, but you could also make a sheet pizza. When making two pizza’s the crust will be fairly thick, more like a deep pan pizza. If you’d rather have a thin crust pizza, divide the dough into four and thinly roll it out.
Bake the crusts without any toppings, for about 15 to 20 minutes. The crust might get all puffed up. Pierce it with a knife or a fork to let the air out (be careful, the steam will be hot!).
Take the crust out of the oven and spread the beet-cheese mixture on top.
Shred the salmon with your hands and divide over the two crusts.
Scatter the arugula and sliced shallot on top.
Ready to serve!