If you’re reading this, then I survived SXSW. Whew! Fourteen days of music, food, frolicking and thousands of thirsty tourists. And now I can relish in the sweet, sweet silence of all those fools escaping back to
Brooklyn Los Angeles their homes. Ahhh. Per usual, my brother and cousin were in town for the merriment and my cousin snapped this winning shot at his place of residence for the week.
Me and Andy- Go Blue!
Besides a much needed break for my liver, the end of SXSW can only mean one thing- it’s Passover time! I mentioned last year that although Passover food is not exactly a foodie’s dream holiday, I do love me some matzah pizza. My margarita version was pretty tasty, but I took it to a whole other level with this treat inspired by buffalo chicken pizza. I switched to mushrooms to keep it vegetarian and kosher, but feel free to throw some chicken in there. Either way, the mushrooms gives this dish an earthy taste so delish you won’t even miss the meat! Here is all Jew need to make this buffalo mushroom matzah pizza. No need to wait until Passover either to make this!
I highly recommend using my favorite brand of matzah! It doesn’t resemble cardboard like most.
First up, preheat your oven to 350 and toast your matzah for about 10 minutes. This will make the pizza extra crispy and not get soggy once you put the topping on. Chop up your mushrooms and saute in butter (or olive oil) under soft.
- 2 pieces matzah (preferably Yehuda brand)
- 2 tablespoons butter, separated
- 1 pint mushrooms, chopped
- 1 clove garlic, minced
- 2 tablespoons bourbon (or red wine)
- 2 teaspoons hot sauce (or more to taste. I used Frank’s)
- 1 spring thyme
- ¼ cup blue cheese divided in two piles
- Salt and pepper to taste (I used truffle salt to enhance the mushroom flavor)
- Preheat your oven to 350 and toast your matzah for about 10 minutes. This will make the pizza extra crispy and not get soggy once you put the topping on.
- Chop up your mushrooms and saute in 1 tablespoon butter (or olive oil) under soft.
- Then add your minced garlic and cook for an additional 5 minutes.
- Now time to deglaze. Add the bourbon and hot sauce along with the thyme and cook until reduced to one teaspoon.
- Once reduced to pretty much nothing, take off the heat and mount with 1 tablespoon butter.
- Mmm butter. Swirl around until the butter is melted and add half the blue cheese. Mix until melted.
- Add salt and pepper to taste. Cover the matzah pieces with the mushroom mixture and top more blue cheese.
- Bake until the cheese is melty, about 7 minutes, and serve immediately!