Matzah Pizza Alla Vodka is the best thing to happen to Passover since, well, regular matzah pizza! The adult-friendly meal pairs perfectly with four glasses of wine. You know you’re going to be eating matzah pizza all week anyway. May as well give this one a shot! Get it? Shot? Matzah pizza all vodka?
Does anyone else look forward to Passover food? Just me? Not just the classics like matzah ball soup and of course chocolate caramel matzah crunch. Oh and matzah nachos. Okay I love it all!
And it’s extra fun with my non-picky eater kid (though she did not approve of my vegan chopped liver). But pizza, now she loves pizza! Even matzah pizza.
But this pizza is for the adults. A super simple vodka sauce, with lots of cheese, and basil.
You can make the sauce ahead of time, it makes enough for about 4-6 matzah pizzas. More like 4 if you keep eating spoonfuls like me.
And my secret to not soggy matzah pizza?? I pre-toast the matzah after brushing it with butter. It creates an extra crispy matzah that can hold up to our sauce and cheese.
Because is soggy matzah pizza the 11th plague? (I mean I can think of a few more this year…) but it’s not not a plague.
Eat hot and fresh and all week long!
Matzah Pizza Alla Vodka
Ingredients
For Vodka Sauce
- 1 tbsp extra virgin olive oil
- 1 garlic clove minced
- ⅛ tsp chili pepper flakes optional
- 1 tbsp tomato paste
- ¼ cup vodka or more!
- 1 can (14.5 oz) crush or diced tomatoes
- ¼ cup heavy whipping cream you can add more too if you want it creamier!
- 2 tbsps shredded Paramsean plus more for garnish
- Salt and pepper to taste
For Pizza
- 2 pieces matzah
- 2 tbsps butter melted
- 1/4 cup shredded mozzarella
- fresh basil for garnish
Instructions
- Preheat oven to 375 degrees F and prep a parchment-lined baking sheet.
- First, make the sauce. You can make this ahead of time too.
- Heat 1 tablespoon extra virgin olive oil over medium heat. Add garlic and chili pepper flakes and saute for one minute until fragrant.
- Add the tomato paste and cook for 2-3 minutes until the color deepens.
- The add the vodka to deglaze the pan. Lower heat to medium low and simmer until it reduces by half.
- The add in the tomatoes and simmer for 3-4 minutes. Whisk in cream and simmer another minute or two until thick and combined. Then stir in Parmesan, season with salt and pepper to taste and puree in a food processor until smooth.
- To make the pizza, brush melted butter on matzah. Bake on a parchment lined baking sheet for 5 minutes to crisp up. This helps prevent soggy matzah pizza.
- Spread sauce over matzah (just a thin layer, too much sauce will make it soggy) and top with shredded mozzarella.
- Bake for 5 minutes until the cheese is melted and gooey. Top with fresh basil and more Parmesan and eat!
