Alpine Pizza

Though my mother likely wouldn’t make the claim, she is a great cook. She has file folders of recipes that she has saved over the years, and is always looking for new dishes to make. Though we ate our fair share of American family classics such as spaghetti and meatballs and casseroles of every variety, we also ate a lot of interesting food growing up. Mind you, interesting for growing up in the Midwest in the 80s and 90s. I remember torturously eating tabouli for dinner. I remember eating gazpacho made from our Spanish exchange student’s family recipe. I remember the first time watching my dad eat raw fish served on rice(some Japanese specialty called sushi?) as my brother and I slurped our noodles and watched in awe.


A dish I remember quite fondly is my Mom’s Cabbage pizza. I like to call it Alpine Pizza,Β  in relation to mountain food. Alpine food is typically cheesy, meaty, and rib sticking. It’s perfect after a day on the mountain or, ahem, really any day of the week. It addition to cheese and meat it usually includes pickled vegetables and some kind of carbohydrate such as potatoes, bread or pasta.Β 

It had been a mild winter in Portland until we got another surprise snow last week. Plants were starting to bloom, and it felt as though we were going to skip straight ahead to spring. Though I do feel ready for warmer days, I also don’t want to miss out on enjoying the wintery foods that you enjoy most when there’s a healthy chill in the air.

alpine pizza

Nancy’s Alpine Pizza

1 premade crust(My mom always made it with a premade crust, though I prefer fresh dough)*

3-4 slices bacon, diced and cooked

1 T Olive oil

1/2 head cabbage, thinly sliced

1 T Cider Vinegar

1 T caraway seeds (I usually leave these off, as I don’t love caraway)

2-3 T Dijon mustard

1/2 cup of chopped pickles(my addition, can make it a bit salty but if you like salt, why not?)

3/4 cup Mozzarella

3/4 cup Swiss cheese, such as gruyere, emmental or raclette. (I like aged gruyere best!)

Chopped parsley, to garnish

Preheat oven to 400 degrees. Warm olive oil over medium high heat. Saute cabbage until cooked down and wilted. Sprinkle on 1 teaspoon cider vinegar and 1 Tablespoon caraway seeds.

Spread mustard over crust. Top with cabbage, bacon and pickles. Sprinkle cheese over.

Bake for 20 minutes or until bubbly and hot. Top with chopped parsley

*If using fresh dough, preheat a pizza stone or cookie sheet upside down at 500 degrees. Spread dough on pizza peel and follow instructions directions as listed, but check after 10 minutes. Don’t have a pizza peel? Just spread the dough on a cookie sheet and cook in a 500 degree oven for 10(ish) minutes.

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