Matzo Pizza Recipe | Crispy, Cheesy & Perfect for Passover

When it comes to Italian cooking, pizza is an art form. But what if I told you that you could make a crispy, cheesy, mouthwatering pizza without traditional dough? Enter the matzo pizza — a clever, quick, and utterly delicious way to enjoy pizza during Passover or any time you’re craving something light yet indulgent.

I’ve been experimenting in my kitchen for years, merging traditional Italian flavors with innovative ideas, and this matzo pizza recipe has quickly become a family favorite. It’s simple, flavorful, and has that perfect crunch you crave in every bite.

Whether you’re a seasoned home cook or just dipping your toes into Italian-inspired creations, this recipe is easy to follow, flexible, and absolutely crave-worthy.

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Ingredients for Matzo Pizza

Here’s everything you’ll need to make a perfect matzo pizza. I’ve included precise measurements for a single-batch recipe that serves 2-3 people — double it for a party!

Ingredient	Quantity	Notes
Matzo sheets	4 large	Unflavored plain matzo works best
Olive oil	2 tbsp	For brushing
Garlic	2 cloves, minced	Optional, for flavor depth
Tomato sauce	½ cup	Homemade or store-bought, smooth sauce recommended
Mozzarella cheese	1 ½ cups, shredded	For melty, gooey texture
Parmesan cheese	¼ cup, grated	Adds savory depth
Fresh basil leaves	4-6	Torn, not chopped, for freshness
Cherry tomatoes	6-8, halved	Optional, for juicy bursts
Red pepper flakes	¼ tsp	Optional, for a gentle kick
Oregano	½ tsp	Dried or fresh, to enhance flavor
Salt	Pinch	To taste
Black pepper	Pinch	Freshly ground preferred

Chef’s Tip: Always use fresh mozzarella when possible — it melts beautifully and adds that creamy Italian touch.

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Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. Lay out the matzo sheets side by side. Depending on your oven, you may need to bake in batches.

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Step 2: Brush and Flavor

1. In a small bowl, mix olive oil with minced garlic (optional).
2. Brush each matzo sheet lightly with the olive oil mixture — this adds flavor and prevents dryness.
3. Sprinkle a pinch of salt and black pepper for a balanced taste.

Pro Tip: Don’t oversaturate the matzo. Too much oil will make it soggy instead of crisp.

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Step 3: Add Tomato Sauce

1. Spread 2 tablespoons of tomato sauce evenly over each matzo sheet.
2. Leave a small border around the edges — this mimics a traditional pizza crust.
3. Optional: Sprinkle oregano over the sauce for that classic Italian aroma.

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Step 4: Layer the Cheese

1. Evenly distribute shredded mozzarella over the sauce.
2. Sprinkle grated parmesan on top for extra savoriness.
3. For extra indulgence, dot with small chunks of fresh mozzarella.

Chef’s Tip: Layering cheese in two thin layers rather than one thick layer ensures even melting and prevents soggy spots.

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Step 5: Add Toppings

1. Scatter halved cherry tomatoes over the cheese.
2. Add torn fresh basil leaves.
3. Optional: Lightly sprinkle red pepper flakes for subtle heat.

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Step 6: Bake to Perfection

1. Place the baking sheet in the oven and bake for 8-12 minutes.
2. Watch carefully — matzo cooks quickly, and you want the edges crisp and cheese melted, not burnt.
3. Once the cheese is bubbly and golden, remove from the oven.

Secret Tip: For a bubbly, slightly browned top, switch to broil for the last 1-2 minutes, but watch closely.

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Step 7: Serve and Enjoy

1. Let the matzo pizza cool for 1-2 minutes before slicing — it’ll help keep the cheese in place.
2. Slice into quarters or eighths and serve immediately.
3. Drizzle with a touch of olive oil if desired, or sprinkle extra fresh basil for presentation.

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Tips & Tricks for the Best Matzo Pizza

• Crispy Base: Use plain, unflavored matzo for best results. Brushing lightly with olive oil ensures it crisps without burning.
• Cheese Choices: Mix mozzarella with fontina or provolone for a richer flavor profile.
• Vegetable Add-ins: Bell peppers, mushrooms, and spinach pair beautifully with matzo pizza.
• Make Ahead: Assemble the matzo pizzas on a tray and refrigerate for up to 2 hours before baking — perfect for entertaining.
• Avoid Soggy Matzo: Ensure the sauce layer is thin; a thick sauce can make the matzo chewy instead of crisp.
• Serving Suggestion: Pair with a fresh green salad or a drizzle of balsamic glaze for a gourmet touch.

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FAQ: Matzo Pizza

Q1: Can I make matzo pizza gluten-free?
Yes! Look for gluten-free matzo sheets, and the rest of the recipe remains the same.

Q2: Can I use jarred marinara sauce?
Absolutely! Just use a smooth, flavorful sauce and spread it thinly.

Q3: How long does matzo pizza last?
Best enjoyed fresh. Leftovers can be stored in the fridge for 1-2 days and reheated in a 350°F oven for 5-7 minutes.

Q4: Can I add meat toppings?
Yes! Pepperoni, sausage, or even shredded chicken work well. Just ensure the toppings are pre-cooked, as matzo cooks quickly.

Q5: Is matzo pizza suitable for Passover?
Yes! It’s a classic Passover-friendly recipe that’s quick, easy, and versatile.

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Final Thoughts

This matzo pizza recipe is one of those dishes that’s deceptively simple yet incredibly satisfying. The crispy matzo base, the creamy cheese, and the bright, fresh toppings create a perfect harmony of textures and flavors.

What I love most is the versatility — you can keep it classic with tomato and mozzarella, or experiment with toppings like roasted vegetables, olives, or even a drizzle of truffle oil. It’s comfort food with an Italian twist, quick enough for a weeknight dinner but impressive enough for guests.

So, gather your ingredients, preheat your oven, and dive into the delicious world of matzo pizza. Trust me — once you try it, it’ll become a staple in your kitchen, whether it’s Passover or just another pizza night.

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