Matzah pizza is a staple for Passover lunches, lazy dinners — and sometimes even breakfast, right? It’s satisfying when you are craving some actual bread, and is so easy to put together. Winning all around.
But not all matzah pizza is alike, and some can be quite lacklustre. Worst of all: It can be soggy.
Never fear, because I know a better way to make matzah pizza, and it’s related to how you make the real deal. When you bake pizza dough, it’s always at a very high temperature for a relatively short amount of time. Baking at a high temperature will ensure the bottom of the crust is crisp, and the cheese is melted; if you bake pizza at a temperature that is too low, the bottom will be soggy, the cheese may not fully melt and any toppings may not be completely cooked. All the same rules apply for matzah pizza: For a crispy, crunchy bite (and no soggy bottoms!) bake at a high temp for a few minutes.
I think a toaster oven is ideal for this job, but any oven will do. Either bake for 3-5 minutes at 450°F, or place under the broiler until the cheese is melted, and the edges are just beginning to crisp.
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While we’re talking matzah pizza tips, here’s one more: Don’t use fresh mozzarella cheese, which is delicious, but has a lot of water. Instead, choose a low-moisture, part-skim mozzarella, which will melt easily without adding any additional moisture or sogginess into the pizza.
I promise, with these two tips your matzah pizza will be much crispier — and more enjoyable.
If you’re looking for delicious and interesting ways to top your matzah during Passover, check out Samantha Ferraro’s matzah toppings from around the world. From fig and brie topped with dressed arugula to a spin on sabich, there’s a recipe for every day of the holiday!
The Best Matzah Pizza Recipe
There’s nothing worse than soggy matzah pizza. Follow this easy, adaptable recipe to ensure yours stays crisp and delicious.
- Total Time: 10 minutes
Ingredients
- matzah squares
- marinara sauce
- low-moisture, part-skim mozzarella (not fresh!), grated
- toppings of choice
- salt and pepper
Instructions
- Preheat oven to 450°F. (You can also cook this under the broiler.)
- Assemble your matzah pizza: On a baking sheet lined with parchment paper, place your matzah square(s). Top each square with a few Tbsp marinara sauce, mozzarella and other toppings of choice. Season well.
- Bake for 3-5 minutes, or place under the broiler until the cheese is melted, and the edges are just beginning to crisp.
Notes
- Baking at a high temperature for a short time will ensure your matzah pizza stays crisp.
- Don’t use fresh mozzarella cheese, which is delicious, but has a lot of water. Instead, choose a low-moisture, part-skim mozzarella, which will melt easily without adding any additional moisture or sogginess into the pizza.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Quick
- Method: Bake
- Cuisine: Jewish
I love matzah pizza year round. Never any matzah remaining after I’m done with it. I add everything left over from tbr seder meals (not the matzah ball soup or gefilte fish) including potatos, vegetables, chicken, tsimis, brisket, boiled egg, etc and make a heavy duty open face Dagwood pizza. I’ll send pictures if you want to see mine
Thank you for enlightening us about DELICIOUS matzoh pizza. However, I would like to add one step to your FAB recipe. That step is…before slathering on the marinara sauce, brush both the front & back of the matzoh with olive oil, and then “pre-bake” this matzoh for about 2 to 3 minutes at 450 degrees (until the matzoh is no longer “shiny” from the oil, and also slightly “tans”….Besides adding some additional “pizza-esque” flavor, this step creates a “laminated” top for the matzoh, which helps to keep the marinara from penetrating the matzoh, thus keeping it “crisp”. Anyway, ENJOY one of the TASTIEST foods to eat during Pesach (and ALL year round!)!!! (PS ~ I also have photos, in which my matzoh pizzas look just like “regular”, “non-Pesadich” pizza…and they taste like “real” pizza, too!!! LMK if you would like to see them.)
would love to receive your matzo pizza photos and recipes
I highly recommend putting a layer of cheese, melting that, then topping with the marinara and more cheese.