½cupshredded mozzarella cheeseor other cheese of choice. Vegan cheese is an option.
1-2fresh basil leaves, julienned substitute with pinch of dried basil or oregano.
Instructions
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.
Notes
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.