Matzo pizza.

I have tried making homemade pizza many a time. It usually takes a lot of time or a lot of kneading or special flours (tipo 00) or all of the above. I’ve yet to try this one which I will soon, I’ve heard great things. But I just need something that is quick and simple that I can be munching on within the hour. Fortunately I like thin cracker-like crust so when I ran across this recipe for homemade matzo I instantly thought pizza. The girls usually end up eating (filling up) before I can even finish other pizzas but not this time. J and I really enjoyed it, Z is weird and only likes pizzas of the frozen persuasion.

I made these roasted tomatoes a few days before just to use them before they went bad. 250 degrees for as many hours as it takes, about three. Don’t forget to olive oil, sea salt and pepper them first! They were perfect on those little pizzas. I ended up topping the pizzas with some fresh oregano too but didn’t get a pic of that.

Matzo Pizza

Recipe from the April 2012 issue of Sunset Magazine.

Ingredients – Matzo
2 1/4 c. all-purpose white wheat flour (a little more if dough is too sticky and for dusting)
1/2 t. sea salt
1/3 c. olive oil
1/2 c. spring water
Ingredients – Pizza
Sauce and toppings are all you. You know what you like.
Preparation

Preheat baking stone to 500 degrees for 45 minutes. I usually can only wait about 20 to 30. Mix flour, salt, and oil in a food processor. While it’s running slowly add water. Squeeze some of the mixture and see if it forms a dough. If dough is too sticky while in the food processor add more flour 1 T. at a time. If it seems right just dump out onto a clean surface and form into a dough ball. Divide dough into 12 balls. Roll out each ball on a floured surface until thin enough to kind of see through, cracker thin. Prick holes all over with fork to prevent too much bubbling. Flour the back of a baking sheet to use as a peel for sliding rolled out dough onto cooking stone. Cook for about one minute on each side.

note: I skipped some steps in the baking process since I was making pizza not crackers/bread. You can find the original recipe here.

Now for pizzas just cook one side for about a minute then pull out, flip and top with sauce and toppings. Return to oven until toppings are heated and cheese is all melty.

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6 Comments

  1. Posted April 11, 2012 at 9:33 am | Permalink

    That looks delicious! You have to use the artisan bread for pizza dough – its stunning!

  2. Posted April 11, 2012 at 2:41 pm | Permalink

    Biz – Thanks! It is delicious. I will try the artisan bread for pizza dough for sure, promise.

  3. Pa
    Posted April 14, 2012 at 10:18 am | Permalink

    Made matzo pizza for a Pasover meal and it was great. Threw a little hamburger on one and tomatoes/green pepper on another.

    Simple, easy, and delicious, it was!

  4. Posted April 15, 2012 at 6:03 am | Permalink

    Pa – I was wondering if you guy’s would dive into the Matzo! Glad it worked out for you! Love you guys!

  5. Rosario
    Posted June 19, 2012 at 7:15 pm | Permalink

    I need to try this. I had the same problem you had, all that kind of flours you need to cook pizza. And crunchy is good. Thanks.

  6. Posted June 20, 2012 at 4:20 am | Permalink

    Rosario – Crunchy IS good.

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