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RECIPE: Matzah Pizza Your Way

matzah pizza

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.

matzah 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

matzah pizza

INGREDIENTS

4 pieces of matzah

1 ½-2 cups jarred tomato sauce

2-3 cups shredded mozzarella cheese

toppings

matzah pizza

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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