Pesach Pizza
Author:
Serves: 2
This is the perfect thin crust pizza! It can be eaten anytime, but with Kosher for Passover cheese, it may be eaten during Passover. Choose any toppings you like, mushrooms, olives, onions, Basil, etc. But remember:- anything too soggy on top of the matzo crust will make it cave in and it won’t stay firm.
Ingredients
- 2 whole matzo sheets unbroken
- 1 – 14 oz. can whole peeled tomatoes drained very well
- 2 cups grated kosher/ kosher for Passover/vegan cheese (I used Swiss) divided
- ½ tsp. garlic powder
- 2 Tbs. olive oil (divided)
- 1 cup grated kosher Parmesan or vegan cheese
- Fresh cilantro chopped fine
- Fresh chives chopped fine
Instructions
- Preheat oven to 480 degrees F.
- Chop herbs very fine and set aside.
- Grate cheeses and set aside in separate containers.
- Drain tomatoes in a strainer catching the juice for another recipe. Remove all the moisture you can from tomatoes by flattening them on a cutting board with the bottom of a slotted spoon. Shape into round flat pieces.
- On a foil baking sheet, place matzos. Carefully spread half of the grated first cheese and sprinkle with garlic powder.
- Transfer matzos to oven. Bake about 5 minutes until bubbly with cheese melted.
- Remove matzos from oven. Add dried tomatoes strategically on matzos.
- Add the other half of the first cheese and return to oven to bake another 10 minutes.
- Remove matzos from oven and add half of Kosher Parmesan onto each.
- Heat oil in a large skillet for few minutes. With a flat spatula, carefully place matzos one at a time in the skillet and fry the matzo until the bottom is a crisp, golden brown.
- Plate matzos and drizzle with warmed olive oil from skillet. Garish with herbs. Serve.
