Matzo Pizza

By Melissa Clark

Updated April 23, 2024

Matzo Pizza
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
4(85)
Notes
Read community notes

A staple during Passover, this easy snack combines a crunchy, cracker-like crust and gooey, cheesy topping spiked with optional red-pepper flakes for a fiery bite. Feel free to add your favorite pizza toppings: Olives, anchovies, dried oregano and sliced garlic and onions can all be layered on top of the cheese before baking.

Featured in: A Passover Pleasure: Matzo Pizza

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Ingredients

Yield:2 servings
  • 2matzo crackers
  • 4teaspoons extra-virgin olive oil
  • 4tablespoons marinara or pizza sauce
  • 6ounces mozzarella, thinly sliced
  • Pinch of crushed red pepper (optional)
  • Basil leaves, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

462 calories; 29 grams fat; 13 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 22 grams protein; 523 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    Place matzo on a baking pan. Brush each cracker with 2 teaspoons olive oil. Bake until golden brown, 2 to 3 minutes.

  3. Step 3

    Remove from the oven and spread 2 tablespoons marinara on each matzo, then top with mozzarella. Sprinkle lightly with red pepper, if using.

  4. Step 4

    Bake until the cheese is melted, 3 to 5 minutes. Top with basil leaves, if you like, and serve hot.

Ratings

4 out of 5
85 user ratings
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Cooking Notes

Tamar M

It is 10:30pm on the first night of Passover and I am starving and exhausted! You are saving my life right now, thank you so much Ms. Clark!!!!

Jill G

I have been tweaking my matzoh pizza recipe for years - mostly to avoid soggy "crust." One thing that has worked well is to put a thin layer of grated parm on top of the matzoh, melt it in the oven and THEN put the sauce on top. I am excited to try your method of toasting matzoh first! Never would have thought of that (who would have thought matzoh needed toasting??). Melissa Clark, I know I speak for many when I say that you are a genius and a hero!

Mom2Viets

I grew up in a town on Long Island named Massapequa or affectionately known as “Matzoh Pizza”. I’m sure you can figure out why!

So Easy And Good

Love this recipe for a quick lunch. The crisp cracker is the best. I did use grated mozzarella after the first time, which I like better.

Cher

Excellent and quick. Came out great in microwave.

BP

This recipe has revolutionized another, go-to meal, thanks to the ready availability of gluten-free matzo. I use it to make ‘Mediterranean Pizza’, which is a crust (supposed to be pita, but it is hard to come by GF) spread with hummus and Feta and baked until bubbly, then topped with a Greek inspired salad.

V

I also grew up in Massapequa, aka “Matzoh Pizza,” so seeing this recipe instantly made me smile. It’s a real winner. Thank you!

Stephanie

Easy, quick, and delicious!

CAW

Delicious. Tossing the matzoh before worked great. Added chopped veggies; tomatoes, onions and mushrooms... Tasted almost like real pizza. 😃

Christine Whittington

You don't need a recipe for this--but many thanks for nudge that this is a great idea and the refinements like brushing with oil and then baking. I especially like it with whole wheat matzo.

Jane L.

This was yummy. I used Rao garlic and basil sauce, shredded mozzarella, chicken sausage, sliced mushrooms, thinly sliced onion, basil, and a few red pepper flakes--all on whole wheat matzoh.

Amy

So delicious! Even on gluten-free matzo! The fresh basil makes all the difference. This will enter our rotation, even after Pesach.

CherG

This was delicious. Going to make it again tomorrow using the microwave method and adding Italian seasoning mix.

Bob Healey

I grew up in Motza Pizza. Massapequa to all you city folk

Bruce

I like mine with precooked, crumbled Italian sausage. Sorry Rabbi.

milana23

I have made this for years, especially when my kids were young. No need for olive oil. Just a light toast and go lightly on the sauce. Yes to adding oregano and basil for me. I will try this with pesto next time. I also like matzoh with melted Swiss cheese. The cheese has a slightly nutty taste when melted. As for pizza (English) muffins, it’s been a go to when coming home late from work and no time to defrost something. It’s just not for Passover

Sheryl C

I've been making this for lunch every day. Today I added some pesto to the sauce. I love it!

Juliet

I am thinking that this would also work with split English muffins, to make little round mini pizzas. I’m going to make them today for lunch.

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