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.