{"id":60615,"date":"2026-05-13T12:42:25","date_gmt":"2026-05-13T16:42:25","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&p=60615"},"modified":"2026-08-07T16:44:08","modified_gmt":"2026-08-07T20:44:08","slug":"cold-tomato-pizza","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/cold-tomato-pizza\/","title":{"rendered":"Cold tomato pizza"},"content":{"rendered":"

\ud83c\udf55 One of the best cold pizzas I’ve ever made<\/h3>\n

This recipe from my Tome 2 is honestly one of the best cold pizzas I’ve ever made. And all my friends who’ve tested it absolutely loved it. It’s exactly the kind of recipe that transforms a Saturday night with friends into an effortless convivial feast. Soft homemade dough, tomato sauce with Italian spices enhanced with a splash of white wine, all cooked gently at 350\u00b0F for a perfectly tender crust once cooled. But the real genius of this recipe is the interactive experience around the table.<\/p>\n

\ud83c\udfa8 The master chef concept: everyone builds their masterpiece<\/h3>\n

My favorite way to serve this cold pizza is to cook it with just the tomato sauce, cut it into generous slices, and put ALL the toppings on the table: cold meats (prosciutto, Genoa salami, pepperoni, mortadella), plenty of cheeses (mozzarella, provolone, cheddar, parmesan), green and black olives, artichoke hearts, fresh basil, arugula. And then everyone builds their own master chef-style masterpiece. It’s interactive, it’s convivial, it’s different every time and everyone has fun composing their version. Nobody eats the same thing, and that’s what makes this recipe so special.<\/p>\n

\ud83c\udf77 Appetizer, summer lunch, convivial dinner. It works everywhere<\/h3>\n

It’s exactly the kind of versatile recipe you want in your repertoire. Buffet appetizer for entertaining friends, cold summer lunch for heat wave days when you don’t want to turn on the oven, impromptu convivial dinner when you’re out of ideas. Serve with my white balsamic arugula salad<\/a> for a complete meal that rocks. Amazing bonus: it’s even better the next day, making it a legendary summer lunch. Cold straight from the fridge or even slightly reheated in the oven. Seriously, it’s crazy how this recipe works every time.<\/p>\n","protected":false},"excerpt":{"rendered":"

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