Matzo Pizza

Thin flatbreads make a great base for pizza because they let the toppings—not a thick, doughy crust—dominate each slice. Matzo pizza builds on a cracker-like base to create lightly layered personal pizzas that cook in under five minutes. That’s enough time to melt the cheese and warm the tomato sauce, then top them with a sprinkling of basil leaves for a speedy, fresh-tasting meal or snack.

Matzo is a quick option for ultra-crispy thin-crust pizza, particularly when following a vegetarian diet or even stricter Jewish dietary laws. The unleavened bread is made from just flour and water, which is mixed, rolled out and baked in just 18 minutes so that the dough doesn’t have time to ferment and rise. Because of restrictions against pairing meat and dairy, kosher matzo pizza satisfies vegetarians, too.

Additional rules kick in with kosher cooking for Passover. Plain, typically unsalted matzo and other processed pizza ingredients that have received rabbinical endorsement as kosher for Passover are labeled as such on the packaging, in words, symbols or both.

Matzo Pizza Ingredients

• Matzo: Also spelled matzah and matza, this flatbread is baked into large, usually square crackers, and acts as an individual-sized pizza crust. Matzo won’t change texture or puff up in the oven like homemade pizza dough made with dry yeast or sourdough.
• Tomato sauce: If you’re keeping kosher, choose a certified kosher can of tomato sauce to ensure that all ingredients and processing follow kosher rules. Even better, make a simple pasta sauce yourself for complete control.
• Mozzarella: Labeling is also important when choosing kosher and vegetarian-friendly cheese—the milk must come from a kosher cow, plant-based rennet must be used to set the cheese, and a kosher production must be followed. Kosher mozzarella that you grate yourself often comes from small-batch, artisan cheesemakers, and has more complex flavors than bagged shredded mozzarella.
• Oregano: This earthy herb balances the sweet acidity of tomatoes, the richness of cheese and the pungent taste of garlic, so it’s regularly used in pizza sauce. In this matzo pizza recipe, you simply sprinkle it over the mozzarella so the cheese melts around it. Certified kosher leaves are thoroughly cleaned before packaging.
• Garlic powder: Made from dried, finely ground garlic cloves, garlic powder disperses easily into melting cheese. It has a mellower flavor than fresh garlic, so adjust the amount to taste.
• Basil: When thinly sliced, fresh basil leaves release their aromatic oils. They also readily attract insects, so a thorough check and cleaning are essential when keeping kosher.

Directions

Step 1: Build the layers

Arrange the matzo crackers in a single layer on a baking sheet. Top the matzo with the tomato sauce and mozzarella, then sprinkle on the dried oregano and garlic powder.

Editor’s Tip: Spread the sauce thinly over the matzo to keep it from immediately soaking into the thin crackers. Too much sauce will make the base soggy.

Step 2: Cook the pizza squares

Broil the pizzas 4 inches from the heat until the cheese melts, two to four minutes. Sprinkle them with the fresh basil.

Editor’s Tip: Fresh basil darkens quickly when cut and heated. Slice the leaves just before you sprinkle them on the hot pizza, and serve the slices immediately to keep the basil bright and fragrant.

Matzo Pizza Variations

• Used whole tomatoes: To avoid a soggy crust, drain whole canned tomatoes completely and break them into large pieces with your fingers. The base is less likely to fall apart when the consistency of the sauce is even.
• Add sauteed vegetables: All raw vegetables are kosher when properly cleaned of bugs and other contaminants. Thinly slice an onion or leek, a fresh garlic clove, zucchini, cremini mushroom or sweet pepper. Saute the slices on the stovetop until they’re tender, then spread them in a thin layer on the pizza. Too many vegetables will break the delicate crust, and raw ones will stay firm and undercooked during the short broiling time.
• Boost the greens: Other greens wilt as quickly as basil onto hot cheese. Flat-leaf spinach, baby chard and beet greens are easier to clean well than curly greens like kale and arugula.
• Mix up the cheese: Feta and chevre are traditionally made with milk from sheep and goats, which are kosher animals, and add rich, strong flavors. To help the base stay stiff and crisp, sprinkle a grated firm cheese like Parmesan directly on the matzo and broil it for about a minute before you add the other toppings. Remember that traditional Parmigiano-Reggiano is made with animal rennet, and is not kosher.
• Go big on brine: Various types of olives in brine add a sharp flavor and meaty texture to matzo pizza. Cut them in half or in slices, let them drain, and then spread them between the sauce and cheese. For smaller bursts of briny flavor, use capers.

How to Store Matzo Pizza

Matzo pizza doesn’t store well because the toppings quickly make the base soggy and soft. The pizza comes together and cooks so quickly that it’s best to make it fresh. If you have leftover pizza squares, store them in a single layer in an airtight container in the refrigerator.

How long does matzo pizza last?

Matzo pizza might hold together for a day in a refrigerated airtight container. It won’t spoil if you keep it a few days longer, but the base will likely break apart when you lift out a square. Once opened, plain matzo lasts for a couple of weeks in the pantry if sealed in an airtight container or bag so it doesn’t pick up moisture. Keep it on hand and then spread it on the other ingredients when you need a quick pizza fix.

How do you reheat matzo pizza?

To crisp up the bottom of leftover matzo pizza, reheat it with a little oil in a hot skillet. Take the pizza from the fridge and slide it onto a baking sheet, and then warm the oil over medium heat until it shimmers. Use a flat spatula to carefully lift the pizza and set it in the hot oil. Heat the pizza for about two minutes or until the bottom crisps and browns and the toppings warm.

Matzo Pizza Tips

What kind of matzo crackers should you use to make matzo pizza?

To keep kosher for Passover, use plain matzo crackers that fit your level of observance, which might mean the unleavened bread is also unsalted. If you’re not looking for Passover recipes, choose from one of the many other types of matzo, including salted and ones made from different types of flour, like rye, whole wheat, spelt or even gluten-free flour.

What else can you serve with matzo pizza?

For lunch or a light dinner, serve matzo pizza with a fresh green salad. Skip the leafy greens and pile all the vegetables that would weigh down the thin pizza crust into Israeli salad. Keep things hot by serving matzo pizza with roasted vegetables, like roasted carrots with thyme or roasted radishes. Bake them before the pizza, then tent them with aluminum foil for the few minutes the matzo spends under the broiler. Round out the savory meal with something sweet yet light, like double-nut stuffed figs or spiced pears.