Oh, matzo… the unfortunate household staple for chametz-craving Jews everywhere. Now, I usually avoid this tasteless cardboard at all costs (Except when it’s dipped in chocolate. Everything’s better when dipped in chocolate. Everything.), but I received a disturbing call from Adam last night:
“I’ll eat with you tonight, but under one condition…I cook dinner.”
I fell out of my chair. I checked my pulse. I pinched myself. This was not a dream.
To give a little background, I’d say Adam cooks two things fairly well: Cinnamon Toast and Pop Tarts. To hear that he wanted to “cook dinner” for me is the equivalent of Oprah calling me up and shouting, “YOU get a car!!”…
“I’ll eat with you tonight, but under one condition…I cook dinner.”
I fell out of my chair. I checked my pulse. I pinched myself. This was not a dream.
To give a little background, I’d say Adam cooks two things fairly well: Cinnamon Toast and Pop Tarts. To hear that he wanted to “cook dinner” for me is the equivalent of Oprah calling me up and shouting, “YOU get a car!!”…
I then realized that it was the second night of Passover, and he did make a mean matzo pizza last year. That’s right: it was actually tasty. He jazzed up that bland, tasteless flattened brick and made it surprisingly delightful. And this year was no different. I think the secret to a great matzo pizza is fresh, local ingredients and a touch of imagination.
Ingredients:
Matzo Squares (They come in whole grain, too!)
Fresh Mozzarella
Marinara sauce
Fresh basil leaves
Extra Virgin Olive Oil
Dried Oregano
Ground pepper
Directions
1. Preheat oven to 375ºF
2. Line baking pan with foil and spray with canola oil.
3. Place matzo on pan and spread marinara on each square
4. Slice Mozzarella and place atop squares. Then drizzle a touch of olive oil on each square.
5. Place in preheated oven for 10 minutes or until cheese has melted.
6. Remove from oven and place fresh basil on pizzas. Season with oregano and pepper.
Matzo Pizza!
If you'd like to get all gourmet, here are some fun variations:
- Caramelized onion and smoked Mozzarella
- Spinach, Mozzarella and Ricotta
- Apple, Cheddar and Gouda
- Cheddar, roasted potato and scallion
...Use your imagination!
When done right, this dish tastes more like a flatbread pizza than a pathetic excuse for the real stuff- - I think the key is fresh basil, which makes it super fragrant and tasty. Now I just need to get my hands on some pre-made pizza dough and convince Adam to add "real pizza" to his year-round cooking repertoire...
Matzo Squares (They come in whole grain, too!)
Fresh Mozzarella
Marinara sauce
Fresh basil leaves
Extra Virgin Olive Oil
Dried Oregano
Ground pepper
Directions
1. Preheat oven to 375ºF
2. Line baking pan with foil and spray with canola oil.
3. Place matzo on pan and spread marinara on each square
4. Slice Mozzarella and place atop squares. Then drizzle a touch of olive oil on each square.
5. Place in preheated oven for 10 minutes or until cheese has melted.
6. Remove from oven and place fresh basil on pizzas. Season with oregano and pepper.
Matzo Pizza!
If you'd like to get all gourmet, here are some fun variations:
- Caramelized onion and smoked Mozzarella
- Spinach, Mozzarella and Ricotta
- Apple, Cheddar and Gouda
- Cheddar, roasted potato and scallion
...Use your imagination!
When done right, this dish tastes more like a flatbread pizza than a pathetic excuse for the real stuff- - I think the key is fresh basil, which makes it super fragrant and tasty. Now I just need to get my hands on some pre-made pizza dough and convince Adam to add "real pizza" to his year-round cooking repertoire...
RSS Feed