📝 About This Recipe
A beloved Passover tradition elevated to gourmet heights, this Matzo Pizza transforms humble unleavened bread into a crispy, cheesy masterpiece. By double-toasting the matzo and using a herb-infused sauce, we avoid the common pitfall of sogginess, resulting in a satisfying crunch that rivals thin-crust Italian pies. It is the ultimate family-friendly dairy meal that brings comfort and joy to the holiday table.
🥗 Ingredients
The Base
- 4 pieces Matzo sheets (plain or egg matzo)
- 2 tablespoons Extra virgin olive oil (for brushing)
The Quick Zesty Sauce
- 1 cup Tomato sauce (plain, canned)
- 1 tablespoon Tomato paste (for thickness)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Kosher salt (to taste)
- 1/8 teaspoon Black pepper (freshly cracked)
Cheese & Toppings
- 2 cups Mozzarella cheese (shredded, whole milk preferred)
- 1/4 cup Parmesan cheese (freshly grated)
- 1/2 cup Bell pepper (thinly sliced)
- 1/4 cup Black olives (pitted and sliced)
- 6-8 leaves Fresh basil leaves (torn for garnish)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the middle for even browning.
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2
Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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3
In a small bowl, whisk together the tomato sauce, tomato paste, dried oregano, garlic powder, salt, and pepper until smooth.
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4
Place the 4 sheets of matzo on the prepared baking sheet in a single layer.
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5
Lightly brush both sides of each matzo sheet with the extra virgin olive oil. This creates a moisture barrier to prevent the sauce from making the matzo soggy.
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6
Place the plain, oiled matzo in the oven for 3-4 minutes. This 'pre-toast' ensures a cracker-like crunch.
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7
Remove the baking sheet from the oven. Carefully spread about 3-4 tablespoons of the sauce over each matzo sheet, leaving a 1/2-inch border around the edges.
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8
Evenly sprinkle the shredded mozzarella cheese over the sauce-covered matzo.
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9
Add your sliced bell peppers and olives (or any other desired toppings) on top of the cheese.
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10
Finish with a dusting of grated Parmesan cheese and a pinch of red pepper flakes if you like a little kick.
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11
Return the baking sheet to the oven and bake for 8-10 minutes, or until the mozzarella is bubbly and starting to turn golden brown.
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12
For an extra-crispy finish, turn on the broiler for the last 60 seconds, watching closely to prevent burning.
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13
Remove from the oven and let the pizzas rest for 2 minutes; this allows the cheese to set so it doesn't slide off when cutting.
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14
Garnish with fresh torn basil leaves and slice into quarters using a pizza cutter or sharp knife.
💡 Chef's Tips
Don't skip the pre-toasting step; it is the secret to a crispy crust that doesn't bend. Use full-fat mozzarella for the best melt; low-fat cheeses often release too much water. Keep your toppings thinly sliced so they cook quickly in the short baking window. Avoid over-saucing; a thin, even layer is all you need to keep the matzo structurally sound. If you have a pizza stone, place the baking sheet directly on it for an even crispier bottom.
🍽️ Serving Suggestions
Serve alongside a crisp Israeli salad of finely chopped cucumbers and tomatoes. Pair with a chilled glass of Kosher-for-Passover Sauvignon Blanc or sparkling grape juice. Offer a side of creamy Caesar salad (ensure the dressing is Kosher for Passover). Serve with a small bowl of extra warm marinara sauce for dipping the 'crust' edges. A side of roasted asparagus with lemon zest complements the dairy richness perfectly.