Pizza with Beets, Prosciutto and Fresh Dill

Total Time: 45 Minutes | Yield: 1 Pizza

This hearty pizza brings together the brightest starts of a traditional borscht–meaty, roasted beets and fragrant, fresh dill. Paired with tangy cream cheese, cherry tomatoes, and salty prosciutto, beets and dill have never been happier together out of the soup bowl! And because you’re almost certain not to have any leftovers, don’t forget that any beets and dill that you couldn’t fit onto the pizza are great the next day served simply with kosher salt and sour cream.


  • pizza crust, store bought or make your own
  • 2 tbsp. olive oil
  • 2 medium-sized beets, roasted
  • 2 oz. prosciutto, minced
  • 12 oz. cream cheese
  • 1/2 cup parmesan cheese, grated
  • 1 cup cherry tomatos, sliced in half
  • 2 tbsp. fresh dill, minced
  • 2 tsp. kosher salt, divided


  1. Preheat oven to 500 degrees Fahrenheit.
  2. Pour 1 tbsp of olive oil on a pizza pan or cookie sheet and use a pastry brush or paper towel to spread it evenly over the surface of the pan.
  3. Press pizza dough out into the pan.
  4. Brush top of dough with second tbsp, of olive oil.
  5. Slice roasted beets in 1/8 inch thick rounds. Place rounds on top of olive oil. Sprinkle with 1 tsp. salt.
  6. Sprinkle minced prosciutto over the beets.
  7. Dollop spoonful of cream cheese on top of the prosciutto and beets.
  8. Sprinkle with parmesan and tomato slices.
  9. Finish with fresh dill and a final sprinkling of 1 tsp. salt.
  10. Bake for 15-20 minutes or until crust is a crispy golden-brown and cheese is melted and gooey.
  11. Let cool for 10 minutes; then cut and serve.