Buffalo Mushroom Matzah Pizza
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.
Only in Texas is it the norm to have a gigantic flagpole in your front lawn showing your state pride. Here are a few other internet appropriate shots of the week.
Me and Andy- Go Blue!
A little photobooth action.
Fun. Literally.
Cute sign.
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.
Yum. Then add your minced garlic and cook for an additional 5 minutes.
Ta da! Now time to deglaze. I was totally going to deglaze with red wine, but someone drank it all. Oops. Luckily I had bourbon that seemed to work splendidly. Not a bad substitute at all!
So add the bourbon and hot sauce along with the thyme and cook until reduced.
Once reduced to pretty much nothing, take off the heat and mount with butter.
Mmm butter. Swirl around until the butter is melted and add blue cheese.
Oh yeah. Add salt and pepper to taste. Cover the matzah with the mushroom mixture and more blue cheese.
Bake until the cheese is melty and serve immediately!
Stay tuned for more Passover recipes!
Buffalo Mushroom Matzah Pizza
Ingredients
- 2 pieces matzah
- 3 tablespoons butter divided
- 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
- 1/4 cup blue cheese divided in two piles
- Salt and pepper to taste I used truffle salt to enhance the mushroom flavor
Instructions
- Preheat your oven to 375 degrees F and melt one tablespoon of butter. Brush matzah with butter and toast for about 5 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 5 minutes, and serve immediately!
19 Comments
I need this pizza and your polka dotted dress, please!
I got the dress from Forever 21! But subbed out the lame brown belt for neon yellow. http://www.forever21.com/Product/Product.aspx?category=DRESS&ProductID=2015036008&utm_source=google&utm_medium=base&utm_campaign=product_feed
Jew are awesome. I don’t understand anything you wrote about SXSW. This, a Bubbe doesn’t need to know.
Mwa mwa,
Bubs
Bubbe Jew are too cool!
This looks incredibly good! I’m adding it to my Passover recipes. Matzo, here I come!
Thanks, Leah!
Haven’t found K-for-P blue cheese at my local supermarkets … and the pesadik hot sauce is merely lukewarm compared to Franks. 🙁 Guess I’ll just wait until after Passover to try your recipe with leftover matzoh.
Hi Dena- sorry about that! I am not very strict KFP so I didn’t even think of that. Doh! But a good way to use leftover matzah nonetheless.
[…] pot pie for me and our friends. AMAZING. I asked him to make me some when he visited Austin for SXSW, but he insisted on eating BBQ for 10 days straight instead. Who can blame him? But I vowed to […]
Another delicious matzah pizza! Shared this one with my readers as well:) http://seektobemerry.blogspot.com/2013/03/passoveaster.html Can’t wait to take the recipe for a test run next week!
Let me know how it goes!
Where to get this not-so-cardboard matzoh, please?
I like Yehuda Brand (their gluten free is awesome too) or Manischewitz Organic.
These were outstanding, by the way. Too bad the Hub doesn’t like mushrooms…more for me! The toasting the matzoh tip was a great one, though. We always have breakage issues with any attempt at a matzoh pizza.
Thanks! Yeah the recipe is kind of all mushrooms. Poor Hubby!
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