Leave root and 1 inch of stem on beet; scrub with a brush. Wrap beet in foil. Bake at 450° for 40 minutes or until tender. Remove from oven; cool. Trim off beet root; rub off skin. Cut beet in half crosswise; thinly slice halves.
Position an oven rack in the lowest setting. Place a pizza stone on lowest rack.
Increase oven temperature to 500°. Preheat pizza stone 30 minutes before baking pizza.
Gently brush oil over Basic Pizza Dough. Arrange cheese, beet slices, and shallots evenly over dough, leaving a 1/2-inch border. Slide dough onto preheated pizza stone, using a spatula as a guide.
Bake at 500° for 8 minutes or until crust is golden. Remove from pizza stone. Sprinkle with salt, and drizzle with honey. Cut into 8 wedges.