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(191)
Comments
Read comments

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
191 user ratings
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Comments

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!

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!!!!

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!

Alyce Barr

Don't use cold sauce! Make sure it's at least room temperature and warm is even better. Room temperature cheese is also better. Everything will go faster and keep the crust crisper.

Isabella Dean

I made completely in the microwave, crispy and delicious! Took less than 5 mins and didn’t toast the matzoh before

Haudi

Re: Massapequa So my wife asked if there was a Peruvian version...I'm still laughing...

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