No more soggy matzah pizza this Pesach!
We love matzah pizza in our house. (I think I do more than the kids!) It’s such a simple chol hamoed meal without too much work.
In the past, we used marinara sauce. But the Pesach versions tend to be more watery than the all-year-round version so I’d have to run it through a strainer and it still wasn’t great.
Now we just use tomato paste!
I open a can and put it straight into a container
and season it the way we like it.
Then, anyone who is in the mood of a pizza can just pull this container out of the fridge and scoop out a dollop.
Spread it in a thin layer on the matzah, leaving just enough room on the edge for a “crust” you can hold,
and top with cheese.
We like to make ours in the Betty Crocker, but it works great in the oven, too, if you have a dairy one available.
Tomato Paste Pizza Sauce for Matzah
Ingredients
- 1 (6 oz) can tomato paste (double the seasoning if you’re using the larger can)
- ¼ tsp salt
- dash black pepper
- ¼ tsp garlic powder
- ¼ tsp sugar
- ½ tsp oregano (or Italian seasoning)
Instructions
- Combine all ingredients and use on matzah pizza instead of pizza sauce.
The sauciness in the marinara is what makes matza pizza so good!