Whether you observe
Passover and have leftover matzo to use up or are just looking for a crispy, crunchy, thin-crust pizza, this matzo pizza is going to be a hit. Use this recipe as a guide to whatever flavor combinations you can think of. No need to wait for homemade dough to rise or frozen dough to come to room temperature—just pull a few sheets of matzo, add your favorite toppings, and make your own personal pizzas in just a few minutes.
You’ll notice we add a portion of the cheese first before adding any sauce; this is so the cracker-like matzo retains its crispiness and doesn’t become soggy (because nobody wants soggy pizza). This spicy and sweet combo of jalapeños and (if you’re really a spice lover) a drizzle of hot honey really ups the heat, but feel free to use regular honey to offset the spice. It’s a surprising and craveable combination. A few other topping combinations to try: caramelized onion, goat cheese, and arugula with balsamic drizzle; or garlic, oil, mozzarella, Parmesan, pecorino, and lots of black pepper for a cacio e pepe-inspired pie.
Tip: If you can only find unsalted matzo, add a pinch of flaky sea salt on top at the end.
These pizzas are perfect to make for a crowd or with kiddos so everyone can make their own, and they bake up super quickly so you don’t have to wait at the oven rotating pizzas all night. You can go all out on the toppings, or just opt for store-bought sauces and simple ingredients—matzo is the perfect canvas.
Made this? Let us know how it went in the comments below!