One of my favorite meals to make on Passover is matzo pizza. I’ve always been a fan of thin crust pizza, so I don’t find matzo pizza to be that different. I’ve also been told I make a mean matzo pizza — in fact, at my bridal shower when my husband was asked which recipe of mine is his favorite he said matzo pizza. (At the time he clearly hadn’t tasted most of my dishes!)
For many years I made matzo pizza on regular square matzo; however, a few years ago it occurred to me that if I use round shmura matzo it will be more like a regular pizza. (Shmura is hebrew for “guarded” and the matzo is hand-made and tends to be crispier than the machine-made square matzos.) The end result was fabulous and ever since that’s the way I’ve made it!
- 1/4 cup tomato sauce
- 2 pieces of shmura matzo (use whole wheat or regular matzo if you don’t have shmura)
- 1/2 – 3/4 cup chopped vegetables (peppers, mushrooms, onions)
- 1 cup shredded mozzarella and/or cheddar cheese
- Dried basil & oregano
- Preheat oven to 375oF.
- Spread tomato sauce on each of the pieces of matzo. Top with chopped vegetables and cheese. Sprinkle with herbs.
- Bake pizza for about 10 minutes until the cheese is melted and starts to bubble.
Nutrition Note: To make the meal complete, serve with a large mixed salad.
Have you ever tried matzo pizza? What toppings do you like on your pizza?