The best part of Passover isn’t the four glasses of Manischewitz, it’s matzah pizza! Here is not one but TWO recipes for you. Because I love you.
That’s right, I love matzah pizza. I could eat it for every Passover meal. And normal meals. You can’t stop me! Despite popular belief, the four glasses of Manischewitz is not the best part of the Seder (it’s the Manischewitz Jell-O shots!) Kiiidding. Unless you’re not. Then I’m not kidding either. Annnnyway. What’s the greatest way to follow up aforementioned Manischewitz Jell-O shots? Lots of Matzah Pizza. Aaaand we’re back. See how I did that?
The first pizza? A creamy sauce (sorry) topped with sautéed onions, fresh mozzarella (or is it matzah-rella. GET IT????) and cilantro. YES! Then I went a little Greek with tomato sauce, feta, olives and fresh basil. Ole! Or something like that.
Now tell me. What are your favorite toppings? Mushrooms and Blue Cheese perhaps? Maybe cheddar and Sriracha? Ooh how about pesto and chicken? Yup. Those all sound good. Just like the ole saying goes, anything works on matzah pizza. Here are the recipes, since this is a recipe blog and everything, but feel free to get crafty. You saucy minx, you.
Matzah Pizza (Two Ways!)
- 2 pieces matzah
- 1/4 cup tomato sauce
- 1 tablespoon cream cheese at room temperature
- 1/4 red onion sliced thin
- 1/4 teaspoon salt
- 1 tablespoon oil
- 4 thin pieces fresh mozzarella
- 1 tablespoon cilantro rough chopped
- 2 tablespoons feta cheese
- 1 tablespoon black olives sliced
- 1 tablespoon fresh basil chiffonade
- Preheat your oven to 350 and line a cookie sheet with foil. Toast the matzah for about 10 minutes. This will make the pizza extra crispy and not get soggy once you put the topping on.
- Mix half of the tomato sauce with the cream cheese until well combined.
- Heat a medium sauté pan over medium high heat and heat oil. Add onions and salt and lower heat to medium. Sauté until onions are soft and translucent.
- Take one piece of matzah and spread the cream cheese sauce mixture. Top with onions and mozzarella.
- Take the other piece of matzah and top with remaining tomato sauce, feta and black olives.
- Bake again until the cheese is melty, about 7 minutes. Garnish the onion pizza with cilantro and the olive pizza with basil and serve immediately!