Three matzah pizza recipes for a Matzah Pizza Shabbat party!
Graphic by Angelie Zaslavsky
By Carly Pildis April 1, 2021
Traditional-ish Red Sauce with Beet stems!
2 pieces matzah
4 tablespoons crushed tomato
1 tablespoon garlic powder
Sea salt to taste
1 cup shredded mozzarella
¼ cup sliced beet stems (fresh spinach or rainbow chard would also work
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Spread 2 tablespoons crushed tomato over each matzah. Allow your daughter to spoon the crushed tomato, and hold her hand to ensure she spreads it evenly. Drop cheese over the mozzarella and sprinkle beet greens on top. Bake in the oven for about 4 minutes, until the cheese is melted. Sprinkle with salt.
Roasted Grape Ricotta and Thyme White Matzah Pizza Image by Carly Pildis
Roasted Grape Ricotta and Thyme White Matzah Pizza!!
2 pieces matzah
2 cups red grapes
Sea salt to taste
Olive oil
8 tablespoons ricotta (This is a great recipe if you are out of KP cheese. Click here if you want to make your own ricotta)
2 tablespoons fresh thyme.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Drizzle olive oil over grapes, a hearty drizzle about ½ cup. Sprinkle with sea salt. Cook grapes for 15 – 20 minutes, until skins are blistered. Set aside to cool for a few minutes, until they are able to be handled. Take the remaining olive oil and pour it into a bowl.
Spread ricotta evenly across both Matzah. Place grapes upon ricotta, drizzle the olive oil from roasting the grapes and sprinkle with salt. Dust with fresh thyme.
Bake for ten minutes, and serve with white wine.
Matzah Pizza Putanesca Image by Carly Pildis
Matzah Pizza Putanesca!
2 pieces matzah
4 tablespoons crushed tomato
1 tablespoon garlic powder
Sea salt to taste
Crushed red pepper flakes to taste
1 can anchovies in olive oil
2 tablespoons capers.
2 tablespoons chopped aKalamata olives
Fresh parsley to garnish
1 cup shredded mozzarella
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Spread 2 tablespoons of crushed tomato over each matzah. Season with garlic powder, salt, and pepper flakes. Sprinkle cheese and capers. Drape anchovies across the matzah.
Bake for 4 to 5 minutes. Sprinkle with parsley to serve.
Read more about these recipes from the creator here.
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