Classic Kosher Matzah Pizza Recipe – Quick Passover Meal

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Matzah pizza was my introduction to creative Passover cooking when I was about twelve years old. My mom would let me make these for lunch during the week of Passover, and I felt like such a chef arranging the toppings on those crispy squares. It’s basically the Jewish equivalent of English muffin pizzas, but with that distinctive matzah crunch that somehow works perfectly as a pizza base.

The key to good matzah pizza is getting the matzah just crispy enough without letting it burn. I’ve learned that a quick brush with olive oil before adding the sauce makes all the difference. It creates a barrier that keeps the matzah from getting soggy while helping everything brown beautifully. Some people skip this step, but trust me on this one. The oil also helps the cheese melt more evenly.

Getting Your Matzah Base Just Right

What I love about this recipe is how customizable it is. During Passover, when you’re limited in what you can eat, having something this flexible feels like a gift. You can load it with vegetables, keep it simple with just cheese, or add leftover chicken if you’re going the meat route. My kids particularly love making their own individual pizzas with whatever toppings we have around.

Perfect Toppings for Every Taste

These work great for a quick lunch or even as an appetizer when you cut them into smaller pieces. I often make a batch when friends come over during Passover because they’re impressive enough for company but easy enough that I’m not stressed in the kitchen. Serve them alongside a simple salad, and you’ve got a complete meal that feels satisfying without being heavy.

Classic Kosher Matzah Pizza Recipe - Quick Passover Meal - Jewish recipe
Matzah pizza was my introduction to creative Passover cooking when I was about twelve years old. My mom would let me make these for lunch during the week of Passover, and I felt like such a chef arranging the toppings on those crispy squares. It's basically the Jewish equivalent of English muffin pizzas, but with that distinctive matzah crunch that somehow works perfectly as a pizza base. The key to good matzah pizza is getting the matzah just crispy enough without letting it burn. I've learned that a quick brush with olive oil before adding the sauce makes all the difference. It creates a barrier that keeps the matzah from getting soggy while helping everything brown beautifully. Some people skip this step, but trust me on this one. The oil also helps the cheese melt more evenly. What I love about this recipe is how customizable it is. During Passover, when you're limited in what you can eat, having something this flexible feels like a gift. You can load it with vegetables, keep it simple with just cheese, or add leftover chicken if you're going the meat route. My kids particularly love making their own individual pizzas with whatever toppings we have around. These work great for a quick lunch or even as an appetizer when you cut them into smaller pieces. I often make a batch when friends come over during Passover because they're impressive enough for company but easy enough that I'm not stressed in the kitchen. Serve them alongside a simple salad, and you've got a complete meal that feels satisfying without being heavy.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 sheets matzah
  • 2 tablespoons olive oil
  • 1/2 cup marinara sauce or pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground
  • 2 tablespoons fresh basil leaves chopped, optional

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Arrange the matzah sheets on the prepared baking sheet. Brush each piece lightly with olive oil on one side.
  3. Spread 2 tablespoons of marinara sauce evenly over each matzah, leaving a small border around the edges.
  4. Sprinkle the mozzarella cheese evenly over the sauce, followed by the Parmesan cheese.
  5. Season each pizza with a pinch of oregano, garlic powder, and black pepper.
  6. Bake for 6-8 minutes, until the cheese is melted and bubbly and the edges of the matzah are golden brown.
  7. Remove from oven and let cool for 2-3 minutes. Sprinkle with fresh basil if using, then cut each matzah pizza into quarters and serve immediately.

Notes

For a meat meal, substitute the cheese with your favorite kosher meat toppings like leftover chicken or turkey. You can also add vegetables like sliced tomatoes, bell peppers, or mushrooms before baking. Store leftovers in the refrigerator for up to 2 days and reheat in a 350°F oven for 3-4 minutes to restore crispiness.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 520mg 23%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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