The matzo pizza – aka a super thin crust pizzette! There were very few things at my old college mess hall that I really enjoyed, but every year around Passover they would have matzo pizzas that I couldn’t get enough of. I thought it was so cool to put a pizza on a giant “cracker”! However, it was only a seasonal offering at school. Because I wanted these crispy pizzas year-round, I started making them with my dorm room microwave. It was a great late night snack after a party, or a quick lunch between study groups.
Since I’m no longer in college, I thought it would be fun to carry on the tradition of the matzo pizza in my life. We love to cut them up into squares to serve as an appetizer, or have one with a salad for a light meal. My parents love it and are always shocked at how quickly they cook!
You can bake or broil these, doesn’t really matter. All you need is the cheese to melt! I like to use slices of tomato, instead of sauce. This way, it feels lighter while also keeping the matzo crisp.
***The size of the matzo you use is probably different than the ones I used (my homemade matzo), so the measurements will vary***
1 tomato (sliced thinly)
¾ cup shredded mozzarella cheese
½ teaspoon oregano
¼ teaspoon garlic powder
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Preheat your oven to 375 (or preheat the broiler).
Take one matzo and spread out half of the cheese. Sprinkle half of the seasonings on it and then top with half of the tomato slices. Drizzle with half of the olive oil and sprinkle on a big pinch of salt and pepper. Repeat for the other matzo. Place both on a baking sheet.
Insert into the oven and bake for 5-7 minutes, or until cheese melts. If you are broiling, just keep an eye on it after 3 minutes…don’t let the matzo get too burned.
Remove from oven, serve and enjoy!