6 Delicious Matzo Pizza Ideas to Spice Up Your Passover Lunches

Sick of blah matzo pizza? Try these creative topping ideas and then use them as inspiration to create your own.

Matzo pizza is the ultimate day-three-of-Passover classic: It swoops in when you simply cannot stuff another leftover kishke from Seder into your mouth. Besides, you're eager to use one of the many, many sheets of matzo sitting on your counter. (That annual six-for-one matzo sale is kind of a trap, isn't it?)

While matzo pizza seems like an obligatory part of celebrating a week of bread-free living for Passover, it can also be a joy to make and prepare. We present six fresh, ingredient-forward, completely kosher matzo pizza recipes to augment your other Passover classics. Use these simple creative culinary ideas to inspire your own matzo pizza innovations.

matzo-pizza-recipes: mushrooms and goat cheese
Melissa Kravitz Hoeffner

Assemble each matzo pizza version on a baking sheet and bake for 5-10 minutes in an oven preheated to 350℉, just until the cheese gets bubbly. Broil on low for an extra minute if you want a crisp top. Each recipe makes two matzo pizzas, but top the matzo as generously or sparsely as you like. The best matzo pizza is made your way, after all.

P.S. We recommend serving alongside Real Simple deputy editor's go-to Passover treat: Savory Matzo Farfel Kigelach Muffins (yum).

01 of 06

Spinach and Artichoke Matzo Pizza

If you love spinach-artichoke dip, you'll love this cracker-style pizza that's crunchy and gooey with every bite. Start by heating a small skillet over medium heat and adding a tablespoon of olive oil and a clove of minced garlic. Next, add 6 ounces quartered artichokes (drained from the jar) and 3 cups baby spinach, and then season with salt and stir until spinach is wilted.

To assemble, spread a thin layer of alfredo sauce atop the matzo. Stir 4 tablespoons of sauce into the veg mixture, and then layer it on the matzos. Top with shredded mozzarella and parmesan, and then bake.

02 of 06

Margarita Matzo Pizza

The best part of any Neapolitan pizza is the crisp crust, which is already built into a sheet of matzo. To start, brush the matzo generously with extra virgin olive oil. Next, add fresh-cut mozzarella circles (or shredded mozzarella) to the matzo followed by sliced tomatoes—the riper the better—and bake. When out of the oven, sprinkle with fresh basil.

03 of 06

Buffalo Cauliflower Matzo Pizza

Microwave or steam 1 cup of small cauliflower florets until tender (but not falling apart), season with salt and pepper, and then set aside. Next, spread buffalo sauce across the matzo, arrange cauliflower on top, and then add bleu cheese crumbles and shredded mozzarella. Bake and then drizzle with ranch dressing and more buffalo sauce.

04 of 06

Roasted Vegetable Pesto Matzo Pizza

Adding soft elements to a matzo pizza makes for a nice textural contrast to the crisp cracker. For toppings, improvise with Seder leftovers, or use any combination of roasted vegetables like red peppers, mushrooms, zucchini, and eggplant. (Lightly coat in olive oil and roast at 400℉ for about 20 minutes).

To assemble your pizza, spread pesto across a matzo sheet and top with a single layer of veggies. Add mozzarella or an Italian cheese blend, bake, and then sprinkle with fresh herbs like parsley or chervil.

05 of 06

Whipped Ricotta Matzo Pizza

In a hurry? This pizza doesn't even need a jolt in the oven to be delicious, and takes under 5 minutes to prepare. For a single portion, whip ½ cup ricotta cheese with a hand mixer, using a bowl with plenty of extra space. Spoon the ricotta onto the matzo, and use that spoon to add swirls or small indents. Drizzle with honey and olive oil, and then sprinkle with salt and fresh herbs (if available). That's it.

06 of 06

Mushroom and Goat Cheese Matzo Pizza

Is it a chic crostini or matzo pizza? Why not both? Start by softening 3 ounces of goat cheese at room temperature. Meanwhile, roast 6 ounces of mushrooms (seasoned with salt, pepper, and thyme or rosemary) at 350℉ for 15 to 20 minutes. Spread goat cheese on the matzo, add mushrooms, and bake. Finish with a sprinkle of shredded Parmesan, cracked pepper, and fresh herbs.

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