Matzoh Pizza Recipe

This recipe, which makes two pizzas, is fascinating as it represents the fusion of two Italian cultures. Home to the Vatican and the Pope, Italy has always had a Jewish population, and the ancient port city of Ostia Antica near Rome marks the spot of the oldest known synagogue outside of Palestine.


Created by Brenda Hulin, this recipe uses matzoh for a crust. The stacks will require a sharp chef’s knife and each should be cut down the center with a quick firm motion.  Each stack makes two servings.


6 whole matzohs

1 cup pesto sauce

1 cup pizza sauce or thick pasta sauce

1 cup shredded Parmesan cheese

4 plum tomatoes, thinly sliced

2 teaspoons olive oil

2 cups shredded mozzarella cheese


1. Place two matzohs side by side on a baking sheet lined with nonstick foil.

2. Spread the top of each with pesto sauce, then place another matzo on top of the sauce.

3. Spread the tops of the second matzohs with pizza or pasta sauce and top each with 1/2 cup of Parmesan cheese.

4. Place the remaining matzohs on top of each stack and brush with olive oil. Distribute tomato slices over the tops and sprinkle each with a cup of mozzarella cheese.

 5. Bake at 350° for 10 to 12 minutes or until cheese is melted and stacks are heated through. Let stand a few minutes, then cut each stack in half and serve.


Posted by M Dee Dubroff, on April 13, 2013 at 9:00 AM