Preheat the oven to 425 degrees. Remove Caulipower pizza crust from the freezer and allow it to thaw. Once the crust is thawed, use the cookie cutter to cut out a center hole, discarding the small round. Place the pizza wreath back in the freezer until ready to use.
Fill a small pot with water and bring it to a boil over high heat. Add salt and boil the beets until tender, about 20 minutes. Taking the bell pepper, cut a slice on the widest part. Use a bow-shaped cookie cutter to cut out a bow.
Drain the beets and rinse under cold water. Fill a medium bowl with water and rub the beet skins from the beets. Thinly slice each beet into 7-8 slices.
Remove the pizza crust from the freezer, spread the pesto over the crust, sprinkle with the shredded mozzarella, then place the beet slices over the cheese. Disperse the sliced ciliegine cheese over the pizza and top the pizza wreath with the bell pepper bow.
Bake pizza according to package instructions.
Garnish the pizza with the arugula or watercress to complete the wreath. Enjoy!!