Matzoh pizza is a staple for many American Jews during Passover, but a few simple modifications improve this classic without much extra work. This is a basic recipe that you can use as a starting point for your favorite toppings, including thinly sliced vegetables, pickled peppers, and herbs. Or add a pile of arugula after cooking for a salad pizza experience. Whatever you use, don’t overdo it or the matzoh may become soggy and fall apart. And be sure to check all ingredient labels to make sure they are kosher for Passover.
You will have sauce leftover for two additional pizzas, ideal for later meals or to easily expand the recipe. Extracts of the spice blend can be used as a rub on roasted meat or vegetables, or as a topping for future savory pastries.
Need help choosing a store-bought marinara? Take a look at our ranking.
Storage: Refrigerate cooked sauce for up to 1 week. Store leftover spice blend in an airtight container for several months.
Ingredients
Servings: 1 (for 1 matzoh pizza)
Directions
Active: 10 minutes
|Total: 15 minutes
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Step 1
Place a rack in the middle of the oven, place a large baking sheet on top and preheat to 450 degrees.
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2nd step
Meanwhile, in a small skillet or saucepan over medium heat, heat the marinara until it begins to bubble. Simmer to thicken the sauce, stirring occasionally, until about 3/4 cup sauce remains, 5 to 10 minutes. Reduce heat if necessary to avoid burning or excessive splattering. (Time varies by brand, as some sauces are more watery than others.) Remove from heat and let cool briefly.
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Step 3
Meanwhile, in a small bowl, combine the oregano, garlic and onion powders, along with the red pepper flakes and flaky sea salt, if using. You should have about 1 tbsp. Brush both sides of the matzo with olive oil, making sure to coat it all the way to the edges. Sprinkle one or both sides of the matzoh with the oregano mixture, to taste.
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Step 4
Spread 1/4 cup reduced marinara evenly on one side of the matzo, bringing it almost, but not completely, to the edges. Sprinkle the cheese evenly over the sauce, still leaving a small margin around the edges. Spread your toppings, if using, over the cheese. (For an even sturdier crust, you can apply the cheese first, followed by the sauce and toppings.)
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Step 5
Carefully remove the hot baking tray from the oven and use a thin metal spatula to transfer the matzoh pizza onto it. Bake for about 4 minutes or until cheese is melted. For a little more color and gooey melting, change the baking oven to broil (high, if you have a choice) and broil for 30 seconds to 1 minute, or until the cheese is lightly browned in spots . Watch closely, as cheese and matzoh can burn in a flash.
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Step 6
Let the pizza sit on the baking sheet for 1 minute. Add your toppings, if using, then serve hot.
Replacements
Vegan? >> Replace it with a non-dairy cheese of your choice.
Gluten free? >> Use gluten-free matzoh.
Variants
Don’t like dried herbs? >> Skip the seasoning mix and simply brush the matzoh with oil.
