Matzoh pizza is a staple for many American Jews during Passover, but a few simple tweaks improve this classic without much extra work. This is a basic recipe you can use as a jumping-off point for your favorite toppings, including thinly sliced vegetables, pickled peppers and herbs. Or add a pile of arugula after cooking for a salad pizza experience. Whatever you use, just don’t overdo it, or else the matzoh might get soggy and fall apart. And be sure to check any ingredient labels to ensure they are kosher for Passover.
You’ll have leftover sauce for two additional pizzas, ideal for subsequent meals or for easily scaling up the recipe. Extras of the spice blend can be used as a rub for roasted meat or vegetables, or as a topping for future savory bakes.
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Storage: Refrigerate the cooked-down sauce for up to 1 week. Store the leftover spice blend in an airtight container for several months.
Ingredients
Servings: 1 (makes 1 matzoh pizza)
Directions
Active:
10 mins|
Total: 15 mins
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Step 1
Position a rack in the middle of the oven, set a large sheet pan on it and preheat to 450 degrees.
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Step 2
Meanwhile, in a small skillet or saucepan over medium heat, heat the marinara until it starts to bubble. Simmer to thicken the sauce, stirring occasionally, until you have about 3/4 cup sauce left, 5 to 10 minutes. Reduce the heat as needed to prevent scorching or excessive splattering. (The time will vary by brand, as some sauces are more watery than others.) Remove from the heat to cool briefly.
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Step 3
Meanwhile, in a small bowl, stir together the oregano and garlic and onion powders, plus red pepper flakes and flaky sea salt, if using. You should have about 1 tablespoon. Brush both sides of the matzoh with olive oil, ensuring you coat it all the way to the edges. Sprinkle one or both sides of the matzoh with the oregano mixture, to taste.
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Step 4
Spread 1/4 cup of the reduced marinara evenly over one side of the matzoh, taking it almost, but not completely, to the edges. Sprinkle the cheese evenly over the sauce, again leaving a small margin at the edges. Scatter your toppings, if using, over the cheese. (For an even sturdier crust, you can apply the cheese first, followed by the sauce and toppings.)
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Step 5
Carefully remove the hot sheet pan from the oven and use a thin metal spatula to transfer the matzoh pizza to it. Bake for about 4 minutes, or until the cheese has melted. For a little extra color and gooey melt, change the oven from bake to broil (high, if you have a choice), and broil for 30 seconds to 1 minute, or until the cheese is lightly browned in spots. Keep a close watch, as the cheese and matzoh can burn in a flash.
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Step 6
Let the pizza rest on the pan for 1 minute. Add your garnishes, if using, then serve hot.
Substitutions
Vegan? >> Substitute a nondairy cheese of your choice.
Gluten-free? >> Use a gluten-free matzoh.
Variations
Don’t care for the dried herbs? >> Skip the seasoning blend and just brush the matzoh with oil.
