Tonight's Dinner: Matzo pizza recipe
Passover starting tonight means no bread for the next eight days. You'd think that would mean no pizza, but all is not lost. Making a crust of crushed matzo means you can still keep kosher and have the delicious treat.
As you know, pizza is one of my favorite dinner options, especially on the weekend. But with Passover starting tonight, that means no bread or flour for the next eight days, which in turn means no pizza because of course the crust is made of flour. But a local pizza chain is having a special just for Passover -- they're making a matzo version available to all their patrons. I thought it was a brilliant idea. But rather than just melting some cheese and tomato sauce on a square piece of matzo, I thought it'd be much better to make a whole crust out of the Passover-friendly cracker. The result was better than I could have imagined. The crust was delicious and the pizza was just as good as if we'd ordered in. But the best news is, now I don't have to live on haroset sandwiches for the next eight days.
- 4 pieces matzo, crushed
- 1 cup boiling water
- 2 eggs
- 2 tablespoons salt
- 1 cup tomato sauce
- 1 cup mozzarella cheese
- 1/2 cup black olives, sliced
- 1 cup cherry tomatoes, sliced
- Preheat the oven to 350 degrees F. Spray a pizza pan with nonstick cooking spray and set aside.
- Place the crushed matzo and water in a large bowl. Let sit for two or three minutes until the matzo is mushy. Drain the water. Whisk in the eggs and salt until combined.
- Spread the matzo crust on the pizza pan and bake for 30 minutes.
- Cover the crust with the tomato sauce. Sprinkle the cheese over the tomato sauce. Add the olives and tomatoes and bake for another 15 minutes. Slice into eight wedges and serve.