Matzah Pizza is always a favorite Passover treat in our home. It often heralds the first use of the barbecue grill in the spring. The family gathers on the deck to bite into the crispy, smoky, yummy pizza, and if we’re lucky, our fresh basil is already growing in the herb garden to place on top as the crowning jewel.
2 whole matzot
3/4 cup marinara sauce
3/4 cup shredded part-skim
4 tablespoons shredded or
grated Parmesan cheese
1/4 teaspoon each, dried basil,
dried oregano, garlic powder
1/8 teaspoon red pepper flakes
Sea salt and pepper, to taste
Fresh basil, optional
Preheat oven to 350 F and set to bake or this can be made on your barbecue grill.
Gently heat the marinara sauce in a small saucepan so you’re not putting cold sauce on the matzah.
Spread half of the warmed marinara sauce on each matzah. Don’t go quite to the edges so it doesn’t drip. Sprinkle first the mozzarella cheese and then the Parmesan on top of the sauce. Season with the herbs and spices.
Carefully place each matzah directly on the oven or grill rack. Bake 1 to 3 minutes, until the cheese is bubbling. If using the oven, bake for about 10 minutes until the cheese melts.
Remove from the oven with a metal spatula, on to a pizza peel, tray or plate.
Top with a fresh basil leaf or two, optional.