📝 About This Recipe
A beloved Passover staple transformed into a gourmet delight, this Matzo Pizza balances the nostalgic crunch of unleavened bread with sophisticated Mediterranean flavors. By pre-toasting the matzo with a garlic-herb oil, we eliminate the dreaded 'soggy center' and create a sturdy, cracker-like crust that stands up to rich toppings. It is a whimsical, family-friendly meal that proves Pesach dining can be both observant and absolutely delicious.
🥗 Ingredients
The Crust
- 4 sheets Plain Matzo (unflavored, high-quality square matzo)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Dried Oregano (crushed between palms)
The Sauce and Cheese
- 1 cup Marinara Sauce (ensure Kosher for Passover certification)
- 1.5 cups Mozzarella Cheese (shredded, whole milk preferred)
- 1/4 cup Parmesan Cheese (freshly grated)
Gourmet Toppings
- 1/2 cup Cherry Tomatoes (thinly sliced into rounds)
- 8-10 Fresh Basil Leaves (torn or chiffonade)
- 1/4 teaspoon Red Pepper Flakes (optional, for heat)
- 2 tablespoons Black Olives (sliced)
- 1 pinch Sea Salt (to finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position one oven rack in the middle and one in the top third of the oven.
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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 extra virgin olive oil, garlic powder, and dried oregano to create an aromatic basting oil.
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4
Place the 4 matzo sheets on the prepared baking sheet in a single layer. Lightly brush the top of each sheet with the herb-infused oil, reaching all the way to the edges.
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5
Place the naked matzo in the oven for 3-4 minutes. This 'pre-toast' creates a moisture barrier that prevents the sauce from making the matzo soggy.
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6
Remove the tray from the oven. Spread approximately 3-4 tablespoons of marinara sauce onto each matzo sheet, leaving a 1/2-inch border around the edges.
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7
Evenly distribute the shredded mozzarella over the sauce, followed by a generous sprinkle of grated Parmesan.
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8
Arrange the sliced cherry tomatoes and black olives over the cheese layers.
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9
Return the baking sheet to the middle rack of the oven. Bake for 8-10 minutes, or until the cheese is fully melted and bubbling.
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10
For a perfect finish, turn the broiler on 'High' for the last 60 seconds of cooking. Watch closely to ensure the cheese browns slightly without burning the matzo edges.
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11
Remove from the oven and immediately sprinkle with the fresh torn basil, red pepper flakes, and a tiny pinch of sea salt.
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12
Let the pizzas sit for 2 minutes to allow the cheese to set slightly, then use a pizza cutter or sharp knife to slice each sheet into four triangles or squares.
💡 Chef's Tips
Pre-toasting the matzo is the single most important step for a crispy result. Don't over-sauce; matzo is thin and too much liquid will cause it to snap under the weight. If you are keeping it strictly Kosher for Passover, ensure your spices and sauces carry the 'P' certification. Try using a blend of cheeses like Fontina or Muenster for a deeper flavor profile. For a kid-friendly version, skip the herbs and use simple mozzarella and pepperoni-style Kosher salami.
🍽️ Serving Suggestions
Serve alongside a crisp Israeli salad of finely chopped cucumbers and tomatoes. Pair with a chilled glass of Kosher Rosé or a sparkling grape juice. Offer a side of balsamic glaze for drizzling over the finished pizzas. A light lemon-tossed arugula salad makes for a sophisticated topping or side. Serve immediately while the cheese is gooey and the matzo is at its peak crunch.