Cold Veggie Pizza

Aside from Breads From Betsy’s Kitchen, I think The Oppenneer Family Cookbook (pictured below) is my favorite of the books my Mom wrote. Much yummy goodness and many fine memories in these pages…

The Oppenneer Family Cookbook
The Oppenneer Family Cookbook
Cold Veggie Pizza recipe
Cold Veggie Pizza recipe

On page 37, you can find the recipe for my Cold Veggie Pizza. When I was 17 years old, I worked in the kitchen at Camp Orkila on Orcas Island with a woman named Kris Parker. As I remember it, she taught me the ancient technique of making pizza… that is cold. And so, I credit her with this recipe.

Last night, my Dad and I enjoyed a wonderful dinner with Rabbi Linda and Rabbi Jonathan from Temple Sinai. Rabbi Jonathan brought salad and fresh corn on the cob and I made the Cold Veggie Pizza along with a side dish of Garlic and Basil Polenta with Fresh Basil Leaves and Artichoke Hearts (not in the Oppenneer Family Cookbook).

Cold Veggie Pizza
Cold Veggie Pizza

Cold Veggie Pizza

  • Boboli shell
  • Olive oil
  • Sour Cream
  • Cream Cheese

Pre-heat the oven to 375. Brush the Boboli shell lightly with olive oil. Put it the oven long enough that the shell gets lightly browned. Let it cool before putting the cheese mixture on it.

Mix up equal measures of the sour cream and cream cheese in a bowl. Spread the cheese mixture evenly on the Boboli shell.

Add your own tongue-tingling treats on top and serve. Here is what I used for mine:


  • Broccoli, shaved
  • Dill, fresh sprigs
  • Pearl Olives
  • Red Bell Pepper, thinly sliced

  • Cauliflower, sliced
  • Carrot, shaved
  • Roasted Red Peppers
  • Balsamic reduction, drizzled

  • Pico de Gallo
  • Grilled Corn
  • Cheddar Cheese, shredded

  • Green Bell Pepper
  • Dried Cranberries
  • Edible Garnish Flowers

The possibilities are endless. Here are some ridiculously fanciful variations. I would have labeled them, but I actually have no idea what is on them…

And now for the side dish…

Polenta with Basil Leaves and Artichoke Hearts
Polenta with Basil Leaves and Artichoke Hearts

Polenta With Basil Leaves and Artichoke Hearts

  • Polenta (I used Garlic and Basil Polenta)
  • Olive Oil
  • Fresh Basil Leaves from the Oppenneer front porch
  • Artichoke Hearts

Cut the polenta into disks and fry them up with a bit of olive oil. When they are golden brown, remove them from the pan and place a basil leaf on each. Plop an artichoke heart on top of them and you are ready to serve.