Get Baked: Matzo Pizza

At this point in Passover, I would basically rather eat cardboard than another piece of plain matzo. Enter the matzo pizza. Some people will tell you to just slap some sauce on a whole piece of matzo and stick it in the microwave. Some people would be wrong. Doing this results in a huge soggy, floppy, unfulfilling mess you can’t properly cut or eat. My way results in delicious, crisp pizza that is conveniently bite sized and manageable.

MATZO PIZZA

Ingredients

Matzo
olive oil
Tomato sauce (jarred or otherwise)
mozzarella cheese
parmesan cheese
Mushrooms (optional)
Onion (optional)
Feta cheese (optional)
Greek olives (optional)

Instructions

1. Assemble your ingredients and preheat the oven to 375 degrees.

2. Grate your parmesan cheese. Grate or thinly slice your mozzarella. Chop any toppings up in to penny-sized pieces.

3. Break a piece of matzo into four pieces. If any of the pieces break larger than the palm of your hand break them in half. Brush one side of each piece of matzo with a dab of olive oil and place oil side down on a tin foil covered pan. Repeat until pan is covered.

4. Using a dessert spoon, put a dollop of sauce in the center of each small piece of matzo. Ensure that the sauce is not over flowing or too sparse.

5. Sprinkle mozzarella cheese out on each small piece. If you have cut the mozzarella, lay pieces end to end so as not to overlap too thick. Sprinkle the parmesan on top of this.

6. Delicately array out your toppings in the center of the matzo as you might for a bruschetta. spring with additional parmesan if desired.

7. Alternatively, arrange feta cheese, olives and onion in the center of the sauced matzo for a greek pizza.

8. Bake in the oven for 7-10 minutes or until the cheese browns.

9. Remove the pizza pan from the oven and allow to sit for 5 minutes. This is crucial for the pizza to set.

Serves five pieces per person for a delicious Passover dinner or two slices per person for a snack.


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Lizz

Lizz is a consumer, lover and writer of all things pop culture and the Fashion/Style Editor at Autostraddle.com. She is also full time medical student at Brown University in Providence, RI. You can find her on the twitter, the tumblr or even on the instagram.

Lizz has written 4 articles for us.

11 Comments

  1. I’m a huge fan of matzo pizza. However, I think the biggest problem is that I can never find GOOD kosher for Passover cheese and sauce. This is my first year that I haven’t been home for ANY of Passover and have cheated with a lot of products not being marked, but at home, EVERYTHING has to be marked, even if it’s not remotely related to bread.

    • Yeah, my parents are like that too- if it’s not marked, even if it’s just something like tea, then it doesn’t go in the house. I personally figure that my grandparents in Morocco probably didn’t have tea that was marked as kosher for passover, and they still managed to observe it just fine. As long as it doesn’t have any non-kosher for passover ingredients in it, then it’s good in my book.

      • Ahh, if you are Moroccan, than you can have kitniyot, at least? That’s probably the biggest thing I’ve cheated on this year, because I’m eating mostly vegan and would starve if I had to live on matzo and veggies the whole week… so I’ve been eating legumes, but my family is Ashkenazi so that’s always been a no-no.

  2. i cannot believe that more people than my immediate family and those people unfortunate enough to come round my house on passover know about matza pizza. i thought that was my invention! and, although i think a patent could have made me like…maybe ten pounds every holiday (?) i’m glad it is loved world over. i’m a get me some under the grill right now

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