Matzah pizza is a staple for Passover lunches, lazy dinners — and sometimes even breakfast, right? It’s satisfying when you are craving some actual bread, and is so easy to put together. Winning all around.
But not all matzah pizza is alike, and some can be quite lackluster. Worst of all: It can be soggy.
Never fear, because I know a better way to make matzah pizza, and it’s related to how you make the real deal. When you bake pizza dough, it’s always at a very high temperature for a relatively short amount of time. Baking at a high temperature will ensure the bottom of the crust is crisp, and the cheese is melted; if you bake pizza at a temperature that is too low, the bottom will be soggy, the cheese may not fully melt and any toppings may not be completely cooked. All the same rules apply for matzah pizza: For a crispy, crunchy bite (and no soggy bottoms!) bake at a high temp for a few minutes.
I think a toaster oven is ideal for this job, but any oven will do. Either bake for 3-5 minutes at 450°F, or place under the broiler until the cheese is melted, and the edges are just beginning to crisp.
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While we’re talking matzah pizza tips, here’s one more: Don’t use fresh mozzarella cheese, which is delicious, but has a lot of water. Instead, choose a low-moisture, part-skim mozzarella, which will melt easily without adding any additional moisture or sogginess into the pizza.
I promise, with these two tips your matzah pizza will be much crispier — and more enjoyable.
If you’re looking for delicious and interesting ways to top your matzah during Passover, check out Samantha Ferraro’s matzah toppings from around the world.
