MATZO PIZZA
A fried egg on matzo that's topped with cheese and tomato sauce is a kosher nod to pizza. Serve it for a quick and tasty family-friendly lunch.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread tomato sauce onto matzo. Top with mozzarella and Parmesan. Bake at 400 degrees directly on oven rack until cheese melts, 6 to 7 minutes. Top with egg and basil.
PASSOVER PIZZA
This recipe was invented in response to a request. I've been making Passover Rolls for years, I don't know why I never thought of turning the dough into pizzas!
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Spread parchment paper on a baking sheet.
- Heat the water, margarine and salt in a pot until the margarine is melted.
- If you are using kosher for Passover margarine this may take some time.
- Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
- Return to low heat and cook for 1 minute.
- Keep stirring.
- The dough should come away from the sides of the pot and form a rough ball.
- Remove from the heat and let cool for about 5 minutes.
- Beat in 1 egg.
- When the dough is smooth and the egg has been fully incorporated into it, beat in another.
- Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
- You will get a good workout if you do this by hand with a wooden spoon.
- Spread the dough on the baking sheet covered in parchment paper in pizza crust formation.
- You can make one large of several smaller crusts.
- I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough.
- Bake for about 15 minutes, until the crusts can hold their shape.
- Remove from the oven and let cool for about 10 minutes.
- Spread the tomato sauce evenly over the pizza crusts.
- Sprinkle the cheese over the tomato sauce.
- Sprinkle oregano over the top.
- If you want to add any toppings, this is the time and place.
- One of my kids likes olives on her pizza, another likes chopped tomatoes.
- Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.
KID'S FAVORITE PASSOVER PIZZA
Adults love this one, too! It's perfect for the 4th or 5th day of Passover when you start running out of creative cooking steam! You can add any vegetables you like or have on hand.
Provided by Linda Gould
Categories Main Dish Recipes Pizza Recipes
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Cover with cheese, tomato slices, and olives. Place pizzas on cookie sheets.
- Bake for 5 minutes at 350 degrees F (175 degrees C), or until cheese has melted.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 33.9 g, Cholesterol 27.7 mg, Fat 9.7 g, Fiber 2.5 g, Protein 14.7 g, SaturatedFat 4.8 g, Sodium 714.1 mg, Sugar 6.2 g
MATZAH
This recipe can be used during the Feast of Unleavened Bread.
Provided by Batyah
Categories Bread Quick Bread Recipes
Time 28m
Yield 8
Number Of Ingredients 5
Steps:
- Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven.
- Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute.
- Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork.
- With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp.
- Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.2 g, Fat 0.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 120.6 mg
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- The first step we'll take to make our own unleavened pizza will be to measure 300 grams of flour and put it in a bowl.
- Slowly add the oil, salt, sugar and gradually add the water to make the dough wet, beating with a spoon.Once you add all the water it's time to get the dough out and knead it on a clean, floured surface. If you are not very familiar with the subject I can say that you should work the dough so that it becomes compact and homogeneous.
- Once we notice that the dough is ready, pour some oil on a pizza dish and put the dough on it. If you push the dough into the pizza dish it will start to move out towards the edges. The idea is to continue to maintain the circular shape and for the pizza dough to stay like this (or prettier on the edges).
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- Preheat your oven to 350 and line a cookie sheet with foil. Toast the matzah for about 10 minutes. This will make the pizza extra crispy and not get soggy once you put the topping on.
- Heat a medium sauté pan over medium high heat and heat oil. Add onions and salt and lower heat to medium. Sauté until onions are soft and translucent.
- Take one piece of matzah and spread the cream cheese sauce mixture. Top with onions and mozzarella.
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4.7/5 Published 2021-05-31Category Pizza Recipes
- Weelicious Matzah Pizzas. You can buy matzah at the store, just like you can buy lasagne sheets or pre-made pizza dough. Matzo sheets are usually square, and this recipe uses four of them topped with red sauce, broccoli, and mozzarella.
- Slender Kitchen’s Matzo Pizza. Whether you’re starting with cheese, sauce, or oil is a matter of preference and practicality. But matzo is generally crispy and square-shaped, so that needs extra attention.
- Cavity Cop’s Kosher Matzo Pizza. For easy Passover recipes, you can easily substitute matzo for bread, pizza dough, and even pasta sheets. Then top as you please for the perfect kosher pizza or lasagne.
- Skinny Taste Matzo Pizza. Passover pizza is a quick dish because the matzo cracker is pre-baked. So you only need to cook the pizza long enough to melt the cheese, which generally takes less than five minutes.
- Risa’s Quick Matzah Pizza. Risa’s recipe uses mozzarella and ricotta cheese. The latter isn’t common on pizza (you’ll see it more often in lasagna). But the crispy cracker can handle ricotta without getting too mushy.
- Matzo Pizza for Kids. When your cooking for kids, focus on timing, color, and mess. Use cute shapes and textures to sneak past their fussy eating habits.
- Elana’s Matzah Pizza. Elana’s matzo pizza recipe is the best shortcut you can find. All her ingredients are store-bought – matzah crackers, chunky ragu in a jar, and pre-shredded cheese from Kraft.
- Serious Eats Matzo Pizza Recipe. The reason chunky red sauce is preferred for matzo pizzas is their liquid content. Chunky sauces are naturally thicker, so there’s less soup or juice to inadvertently soften the cracker.
- Matzo Brei Pizza. If your matzo pizza recipe layers the cheese before the sauce, bake the matzo with cheese on it before adding the sauce and toppings.
- Martha Stewart’s Matzo Pizza. Yes, her pizzas do look classier. So if you’re trying to impress your Jewish crush (or mother-in-law), take a few tips from Martha.
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- Brush each piece of matzah with a small amount of olive oil and place on a baking sheet. Spoon approximately 2 tbsp of pizza sauce into the center of each piece and spread it from the center to within about ¼" of the edges of the matzah.
- Slice the fresh mozzarella quite thinly and place 3−4 slices of mozzarella on each matzah. Place a few of the basil leaves randomly on top and sprinkle each pizza with a little dried oregano.
- Bake for 6−8 minutes, until the cheese is melted and gooey. Remove from the oven and wait just a few minutes before digging in—the cheese will be HOT! Enjoy!
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