This easy matzo pizza is perfect for Passover or whenever you want a quick meal or snack. It’s a thin crust pizza topped with tomato sauce, mozzarella, and fresh basil. It comes together in under 10 minutes and has only 4 ingredients! Can’t beat that for a tasty easy dinner.
It is tradition to eat unleavened bread during the Jewish holiday of Passover, so matzo makes its way into many Passover dishes, like this easy pizza! A sheet of matzo is used as the base in place of pizza dough, then it’s topped like a traditional pizza with tomato pizza sauce, mozzarella cheese, and your choice of toppings.
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Why You'll Love This Recipe
- Pizza is always a favorite of kids and adults alike.
- This meal is seriously quick and easy to whip up - just 10 minutes!
- It's a nostalgic meal and brings back childhood memories for many people who grew up keeping kosher for Passover.
- It’s so good, you can make it all year long, not just for Passover!
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.Jump to Recipe
- Matzo sheets - My favorite brand of matzo is Yehuda. I think it has more flavor and a good crunch, but any brand works for matzo pizza. I usually get plain matzo, but you can use whatever variety you have.
- Pizza sauce - Any jarred pizza or marinara sauce works for this recipe.
- Shredded mozzarella cheese - I usually buy shredded low moisture mozzarella. If you use fresh mozzarella, slice it and briefly drain it on a paper towel so it's less watery and won't make the matzo soggy. Or pick any melty cheese of choice. Can be made with vegan cheese.
- Fresh basil leaves - Fresh basil gives this matzo pizza a margherita pizza feel. If you don’t have fresh basil, use a couple pinches of dried basil or oregano. The herbs are optional, but using them takes the pizza to another level of deliciousness.
- Other pizza toppings - Change up the toppings, or let your family top their own sheets of matzo with a pizza topping buffet. Add sliced cherry tomatoes, sliced olives, chopped spinach, very thinly sliced zucchini, or cooked vegetables such as red peppers, mushrooms, or caramelized onions. This is a great way to use up any leftover veggies you have on hand.
- Top with dried red pepper flakes if you like a spicy kick.
- Change up the sauce, and try pesto which makes a tasty version.
- The cheese and toppings are customizable to your favorites or what you have on hand.
- Can be made in a toaster oven if a whole sheet of matzo fits or break the matzo sheet in half to fit.
Step by Step Photos
See the recipe card below for complete directions.Jump to Recipe
Step 1. Sauce
Spread marinara sauce, leaving a small space around the edges of the matzo.
Step 2. Cheese
Sprinkle the cheese evenly over the sauce.
Step 3. Bake
Bake until the cheese melts and just starts to bubble.
Step 4. Finish
Top with fresh basil. Cool for a few minutes, then enjoy!
Serving Suggestion: It’s fun to set up a toppings bar and to let each person personalize their own pizza. My kids love to make their own.
- Add fresh basil or dried oregano to it to give it that extra pop of flavor that makes it extra delicious.
- Use a thin layer of sauce, or else the matzo may get soggy. Using a chunky sauce may also make the pizza soggy.
- To be sure your veggie toppings will cook completely, pre-cook them by roasting or sautéing.
I don’t recommend making these matzo pizzas ahead of time or the matzo can get soggy. You can prepare the components in small bowls ahead of time, and keep in the refrigerator until ready to assemble.
Storage and Reheating
Storage: If you have leftovers, store in the refrigerator for up to one day, but the matzo may not maintain its crispiness.
How to freeze: I don’t recommend freezing this recipe.
How to reheat: Try to re-crisp the matzo when you reheat in the oven or in a hot skillet.
Other Jewish Holiday Favorites
Matzo Pizza Recipe
- 1 matzo square
- 3 tablespoons jarred pizza or marinara sauce
- ½ cup shredded mozzarella cheese or other cheese of choice. Vegan cheese is an option.
- 1-2 fresh basil leaves, julienned substitute with pinch of dried basil or oregano.
- Preheat oven to 400°F, and line a baking sheet with parchment paper or foil for easier clean up.
- Place matzo square on the prepared baking sheet. Spread marinara sauce onto the matzo up until the edges, leaving ⅛” border empty so the sauce doesn’t overflow off of the matzo.
- Sprinkle the cheese evenly over the sauce.
- Bake for about 5-6 minutes or until the cheese is melted and just starts to bubble.
- Top with basil. Allow to cool for a couple minutes before eating because the cheese is hot.
- My favorite brand of matzo is Yehuda- the plain unsalted. Any brand or flavor will work for this recipe.
- Use any kind of pizza or marinara sauce that you like. Pesto is even a fun sauce option.
- It’s fine to add basil before baking or after.
- Personalize your pizza with toppings of your choice including sliced olives, chopped spinach, dried red pepper flakes, very thinly sliced zucchini, or cooked sliced vegetables such as onions, mushrooms, or red peppers. Most vegetable toppings need to be pre-cooked.
- How to store: If you have leftovers, store in the refrigerator for up to one day, but the matzo may not maintain its crispiness..
- How to freeze: I don’t recommend freezing this recipe.
- How to reheat: Try to re-crisp the matzo when you reheat in the oven or in a hot skillet.