Speciality Party Rye Pizza – aka Pizza Things

My grandparents hosted Christmas Eve parties when I was a kid and they were so lovely. Cousins, snow, Christmas lights, presents, a house full of family, and delicious food. This recipe is from my Grandma O’Neil, there is probably some formal name to it, but we don’t know what it is, we all just call them ‘Pizza Things.’

I have been making these EVERY Christmas Eve since I was 19 years old and had my own kitchen. I only make them during the holidays, usually Christmas Eve and if there are any leftover ingredients I make them every day after until they are gone!

*A note on the green olives.. some people don’t love olives. I have made this recipe numerous times and not told people there are olives in it, and they have gobbled them down, asking for the recipe.

**Another note on the party rye bread, these can be hard to find. Look for them when grocery stores start putting out their special holiday foods, once you see them, buy 2 packages and put them in the freezer. They go fast and stores don’t restock them. I have been severely disappointed in not finding these because I have waited too long to buy them and regular rye bread does not work or any type of cracker, trust me I’ve tried everything. Get the party rye bread early.

Pizza Things

  • 1 lb shredded cheddar cheese
  • 1 package party rye bread (pumpernickel works too)
  • 1 bunch green onions including green tops
  • 1 small jar of green olives, drained (about 8 ozs)
  • 1/2 cup vegetable oil
  • 1 small can of plain tomato sauce (8 ozs)
  • 1/2 TSP oregano

Preheat oven to 350 degrees. Using a food processor pulse the olives and the green onions until they are finely chopped. You can also do this by hand just make sure the pieces are finely chopped. Dump the mixture into a medium-sized bowl.

Shred the cheddar cheese and add to bowl. Add tomato sauce, oil, and oregano and stir until well combined

Spread about a tablespoon on to each rye bread and place on a cookie sheet. Bake in oven at 350 degrees for about 10 minutes until the cheese is nice and bubbly. Serve immediately.

Thanks, Grandma O!

#ArtisanAngela