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Matzah Pizza (Two Ways!)

Amy Kritzer
Matzah pizza is hands down the best part of Passover. You can quote me on that.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Meal
Cuisine Jewish
Servings 2


  • 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!
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