Need a Pesach meal that’s easy, quick and also delicious? Matza pizza is the answer! Load up the toppings and cheese and enjoy a family-friendly KFP slice.
Do you find Pesach cooking can be, well, a bit much?
I love the opportunity that Pesach brings for eating fresh, seasonal food, simply cooked from scratch. To be fair, we eat like that a lot of the time. But it can get a bit labour intensive. When you’re peeling potatoes again or making your umpteenth omelette, the festive feelings can start to wane somewhat.
Delicious, easy and quick
That’s why I think it’s really important to have a handful of recipes for delicious, easy meals that can be quickly prepared with minimal fuss or faff. And one that is always a big hit in our house (my daughter Kipper sometimes even asks for it when it isn’t Pesach!) is matza pizza.
Pesach pizza party!
We have been having a ‘matza pizza night’ during Chol Hamoed for several years. Often we invite friends to join us. I prepare the ‘bases’ and a range of toppings, and then we all get creative. Everyone adds their choice of toppings, plus a handful of cheese. Then into the oven and yum yum yum!
Make it your own
There’s no definitive recipe for matza pizza. For instance, I usually use a dollop of tomato puree plus some pesto for the sauce. But you can use just one or the other, or a spoonful of prepared tomato pizza sauce, leftover tomato sauce from something else, really whatever you have to hand.
Similarly, we like lots of toppings, but you can totally go plain cheese if you like. I’ve made matza pizza with mozzarella, cheddar, and even feta cheese. It comes out delicious every time. Just be generous with the cheese so you get the lovely contrast of soft gooey cheese and crunchy matza pizza base.
Some toppings we like to use include:
- sliced mushrooms
- sliced olives
- thin strips of pepper
- sliced tomatoes
- sun-dried tomatoes
- roasted vegetables – tomatoes, courgettes (zucchini), aubergines, peppers etc.
- small pieces of steamed broccoli or cauliflower
- spinach leaves
- fresh basil or oregano
- a shake of dried herbs
You can also add a drizzle of olive oil or a handful of fresh rocket (arugula) once your matza pizza comes out of the oven.
So skip the potatoes and treat yourself to matza pizza! Buon appetito!
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Matza pizza - the ultimate thin and crispy!
- 1 sheet matza
- 1-1½ tsp tomato puree (see notes)
- 1-½ tsp pesto (see notes)
- 25-35 g grated cheese (¼-⅓ cup)
- sliced mushrooms (optional)
- sliced olives (optional)
- sliced peppers (optional)
- roasted vegetables (optional)
- fresh basil (optional)
- fresh rocket (optional)
- olive oil to drizzle (optional)
- Preheat the oven to 180°C (350°C).
- Mix together the tomato puree and pesto and spread over the matza. (Alternatively use pizza sauce or similar.)
- Arrange your toppings over the sauce. Finally sprinkle over the cheese.
- Transfer the matza to a baking tray. Bake at 180°C (350°F) for 2-4 minutes until the cheese is melted and bubbling.
- Add any extra toppings like a drizzle of evoo or a handful of rocket. Serve and enjoy!