Matzah Meat Pizzas

Whether you enjoy this all Pesach long, or only on the 8th day, it will be your favorite gebrokts of the week.

Before you decide that this recipe isn’t for you because you don’t brok (or use gebrokts, which refers to matzah that has come into contact with liquid during Pesach), this is the best “recipe” you’ll make second days when you can! 

And since it’s the last day of Pesach when I make it, this recipe doesn’t have strict ingredient instructions. Honestly, it’s a come as you are kind of recipe. Use whatever leftovers you have to make this. 

Have leftover roast from the first days? Shred it up and freeze to make this second days (Repurpose the meat like Victoria who always has pulled beef in her freezer does here!) This caramelized French roast makes for the best pulled beef.

For those of you who usually make matzah pizza (did you try the easiest way to make matzah pizza so that it doesn’t get soggy?), this will be your go-to fleishig version. 

Start by spreading a thin layer of BBQ sauce. Hands down this Pesach BBQ sauce is the best Pesach version for those who use grocery ingredients. It’s really delicious with any meat. 

Spread your shredded beef on the matzah. You want to make sure the meat is nice and finely shredded. Bake at 400ºF for 5-10 minutes until crispy at the edges.

Drizzle with your favorite garlic mayo or Caesar dressing. 

Top with pickled onions.

And some fresh parsley.

And serve!