There’s nothing as classic as matzah pizza. Well, maybe chicken soup. Or kugel. Or brisket. But there is nothing quite as easy and satisfying on the long, carb-less Passover days as a mid-day matzah pizza.
And while matzah pizza can be good and dirty with just some jarred tomato sauce and pre-shredded packaged mozzarella, you can also gussy it up with a pizza bianco version, topped with veggies and olives, or get real fancy and load on some brie, caramelized onions, and a drizzle of good olive oil.
Host a “top your own matzah pizza” evening in, and have fun making some colorful, Passover-friendly creations.
Looking for another pizza alternative? Try my super indulgent potato kugel pizza.
Possible toppings:
-Various cheeses: goat cheese, parmesan, feta, provolone, Munster, cheddar, gruyere, brie
-Sliced olives
-Veggies such as broccoli, spinach, steamed spinach, cherry tomatoes, tomato slices, sautéed mushrooms, bell peppers, fresh garlic
-Pesto
-Caramelized onions
-Olive tapenade
INGREDIENTS
4 pieces of matzah
1 ½-2 cups jarred tomato sauce
2-3 cups shredded mozzarella cheese
toppings
DIRECTIONS
Preheat oven to 350 degrees.
Place whole pieces of matzah on baking sheets. Spread with 1/3 to 1/2 cup tomato sauce on each piece. Sprinkle generously with cheese, veggies, or other toppings.
Bake in pre-heated oven for 6-8 minutes or until desired doneness. Serve warm.
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