Passover Matzo Pizza
Passover Matzo Pizza is a crispy, cheesy spin on pizza using matzo as the crust. Bright crushed tomatoes, thinly sliced fresh tomato, salty olives, and bubbling reduced fat shredded mozzarella make this an easy weeknight dinner or festive holiday snack. Quick to assemble and full of texture, its an ideal recipe when you want something fast and satisfying.
Equipment
- Oven
- Baking Sheet
- Oven rack
Ingredients
- 4 fat free matzo crackers Provide a crisp, unleavened base for the pizza that stays firm when baked; matzo absorbs sauce without becoming soggy and delivers a traditional Passover substitute for dough. Break or use whole as individual mini-pizzas, allowing easy portioning and quick baking time.
- 6 tbsp crushed tomatoes, I used Tuttorosso Add bright tomato flavor and moisture to the matzo; crushed tomatoes spread evenly and create a saucy layer that melds with the cheese while preventing dryness. Season well or simmer briefly if desired to concentrate flavors before spooning onto the crackers.
- 1/2 tsp dried oregano Lend an earthy, aromatic Mediterranean touch that complements tomato and cheese; dried oregano adds depth and a slight peppery sweetness when sprinkled over the sauce. Use sparingly to avoid overpowering fresh toppings and to maintain balance.
- 1 cup reduced fat shredded mozzarella, Kosher for religious purposes Melt into a gooey, savory topping that binds other ingredients together while offering a familiar pizza texture; reduced-fat mozzarella keeps richness with fewer calories and is suitable for kosher dietary needs. Shred evenly so it melts uniformly over the sauce and toppings during baking.
- 2 medium tomatoes, sliced paper thin Provide fresh, juicy slices that brighten flavor and add acidity to cut through cheese richness; thin slicing ensures the tomato softens quickly and integrates with other toppings. Use firm, ripe tomatoes to avoid excess moisture that could sog the matzo.
- a few thin slices of red onion Contribute a sharp, slightly sweet bite and crunchy texture when used sparingly; thin red onion slices add contrast to the mild cheese and sweet tomatoes. Rinse or soak briefly if a milder onion flavor is preferred to prevent overwhelming the delicate base.
- 12 black olives Introduce briny, savory notes and a chewy texture that elevate the overall flavor profile; whole black olives add saltiness and visual contrast when scattered across the pizza. Pit if necessary and slice or halve to distribute flavor evenly and make eating easier.
- 1/4 cup fresh basil for topping Offer a fresh, herbaceous finish that brightens each bite and adds aroma; torn or chiffonaded basil leaves placed after baking preserve delicate flavor and color. Use sparingly to keep the herb from wilting under residual heat while still enhancing the dish.
Instructions
- Preheat the oven to 375°.: You should notice a steady, dry warmth building as the oven reaches 375 B0 , which creates the right environment for the cheese to melt without turning the matzo limp. The heat encourages the sauce to loosen slightly and mingle with the toppings, releasing a faint tomato aroma. If the oven is not fully preheated, the matzo may not crisp correctly and the cheese might take longer to melt, so be patient. A common mistake is rushing this step, which results in uneven baking and a tougher texture.
- Place a rack on a baking sheet.: Positioning a rack on a baking sheet allows air to circulate and catches any stray juices, keeping the oven clean. You ll hear a faint rattle as the rack settles and feel the metal warm when you slide it in. This setup helps the underside of the matzo stay crisp while the top finishes, because the thin layer of air under the rack prevents steamy softening. If you skip the rack and set the matzo directly on a flat pan, moisture can accumulate and make the base soggy, so avoid that pitfall.
- Spread 1 1/2 tablespoons of crushed tomatoes on each matzo.: The tomatoes should form a thin, even veil across the matzo , glistening slightly as you spread them with the back of a spoon. This thin layer warms quickly in the oven and deepens in flavor, releasing a warm, tangy scent as it heats. The reason for this exact amount is to prevent saturation of the cracker while still providing a satisfying tomatoy core. Overapplying sauce is a frequent error, leading to limp matzo , so measure carefully and aim for an even smear.
- Don't put too much or it will get soggy.: The key sensory cue here is the integrity of the matzo , which should remain crisp and dry around the edges after baking. When the sauce is too heavy, you may notice a soft, pliable texture instead of a pleasant snap, and the flavors can feel muted. To avoid this, trust the measured amount and avoid pooling sauce in the center. A common misstep is assuming more sauce equals more flavor, but with this thin crust, restraint yields a better mouthfeel.
- Sprinkle with oregano then top with tomatoes and onions.: As you dust the crushed tomatoes with dried oregano , a warm, herbaceous perfume rises. Layer the paper thin sliced tomato and the delicate slivers of red onion so they overlap but do not form a dense mound, which helps them heat through and release their juices gradually. This balanced layering ensures each bite contains both juicy freshness and an aromatic lift. Avoid piling toppings too thickly, because dense layers take longer to warm and can dampen the crisp base.
- Top with 1/4 cup of cheese on each one, olives and bake in the oven until the cheese melts, about 5-6 minutes.: When you scatter the shredded mozzarella , it looks snowy against the reds of the tomatoes, and as it bakes you ll hear a faint sizzle and watch it soften into glossy pools that begin to bubble lightly. The olives will warm and perfume the surface with savory saltiness. Around minute five you ll see the cheese become uniformly molten and slightly stretchy, which signals readiness. If you leave it too long, the cheese may brown and dry, so watch closely during these final minutes. A common error is setting a timer for too long and ending up with overcooked toppings and a chewy base.
Notes
- Use measured sauce to prevent soggy matzo, 1 1/2 tablespoons per cracker keeps the texture crisp and balanced.
- Even cheese distribution helps each bite melt uniformly, so divide the shredded mozzarella into equal portions before sprinkling.
- Paper thin slicing of fresh tomato ensures it warms quickly and integrates with the other toppings without releasing excess moisture.
- Fresh basil last keeps the herb vibrant, so add the torn basil immediately after the pizza comes out of the oven.
- Bake on a rack to allow airflow beneath the matzo, which preserves crunch and prevents the underside from becoming soft.