How to make classic and matzah pizza! Plus, the secrets so it’s not soggy. That’s the worst!
Alright, kids, I am not going to sugar coat it. Matzah (Matzo) is not in my top 100 foods- not even close. Come Passover, while young gentiles are relishing in chocolate covered bunnies and those disgustingly delicious Cadbury cream eggs, us Jews are forced to choke down matzah brei and gefilte fish. Yum! But do not pout, WJWE is here to the rescue with a recipe that is worth its weight in pastel colored candies- matzah pizza! Because while matzah is not one of my favorite foods, pizza sure is up there. Anyways, prepare to be dazzled- I bring you, matzah pizza.
Feel free to get creative with your matzah pizza! Maybe a date and blue cheese (and bacon) pizza? Or meat lovers? Or even pile on the veggies. I went with the classic Margherita.
Yum cheese!
First, preheat your oven to 350 degrees and spread a little butter on the matzah- this acts as a base to protect the crunchiness. Bake it for a few minutes to set, and then add tomato sauce on your piece of matzah. Then, pile on your toppings- mine were basil and fresh mozzarella.
Um, and that’s it! I guess this is barely a recipe, but it makes matzah taste delicious so let’s go with it. Bake for another 5-7 minutes and enjoy!
I also tried it in an air fryer at 350, pre-toast for 3 minutes with melted butter, add sauce and cheese and air fry again for 3 more minutes until the cheese us bubbly and melty.
Matzah Pizza
Ingredients
- 1 piece matzah
- 1 tbsp butter melted
- 1/8 cup tomato sauce
- 1/4 cup shredded mozzarella
- Fresh basil
Instructions
- Preheat oven to 375 degrees F and prep a parchment-lined baking sheet.
- 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).
- Cover with shredded mozzarella and basil.
- Bake for 5 minutes until the cheese is melted and gooey. Eat!
41 Comments
Mamma mia – you make everything look good my kinder. Am definitely going to try this one!!!! Your ever lovin’ bubbe.
Thanks, Bubs! Jew crack me up.
Looks Deeeeeelish!!
Thanks, Melissa!!
You’re right, as a young gentile, I used to look forward to passover because of the matzah+cream cheese+jelly sandwiches I would make in the dorms in college. Not sure why I liked them so much…maybe the peeps and cadbury eggs were getting old…
Good running into you and your brother saturday. Carbo loading ayce sushi before passover, now it makes sense haha
HAHA thanks for commenting, Tom! I totally forgot about how delicious matzah with jelly and cream cheese is. I am bringing that back this year!
Margherita is the pizza. Margaritas are cocktails.
Oops!
So simple!
Though I love Matzoh Brie, per my family’s secret recipe….
Soak the Matzoh in milk let soften but not too much.
Drain and add the beaten eggs. Then fry in margarine or butter till dry, then add more margarine or butter and fry a bit more.
Double fried Matzoh Brie!
What a great, easy recipe idea for Matzo! I just bought one box to make the Matzo “crack”!
I am making some more matzah crack this weekend for my seder Monday- Chag Sameach!
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We make pizzas like this! Have not used fresh mozz, though – next time!
I (not so) secretly eat matzah pizza all year long!
So simple!
Though I love Matzoh Brie, per my family’s secret recipe….
Soak the Matzoh in milk let soften but not too much.
Drain and add the beaten eggs. Then fry in margarine or butter till dry, then add more margarine or butter and fry a bit more.
Double fried Matzoh Brie!
Way to take matzah pizza up a notch! Shared this fresh take on the dish with my readers HERE: http://seektobemerry.blogspot.com/2013/03/passoveaster.html Thanks for the inspiration!!
Cool! Thanks for sharing!!
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Doesn’t the matzah get too hard to eat when you bake it ?
Nope!
I love matzoh so I have to try this…does the matzoh stay crisp or does it get soggy from the sauce. Thank in advance fir you help.
Hi Barb! Not if you just put a thin layer of sauce. Or you can pre-toast the matzah a bit before putting the sauce on!
Thank you! Love your recipes and ideas.
Aw, thanks!
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Thank you for this recipe. I’m an a Gentile who keeps the feasts of ADONAi and eats biblically clean. Grateful to be grafted into the kingdom , as promised in the covenant made with Abraham in Genesis 12. There are other Gentiles as me, so we appreciate recipes as such as we keep the feast of unleavened bread. May the LORD shine His face upon us all. Blessings. This is a favorite recipe. Thank you!!!!
Pretty good!