Not Your Grandmother's Matzo Pizza!
2 cups Olive Oil
Several leaves of Fresh Basil
1 tsp Dried Oregano
2 cloves Fresh Garlic
Shredded Mozzarella Cheese
Red Pepper flakes (optional)
Salt and Pepper for taste
Assorted Toppings: Mushrooms, Spinach, Onions, Olives etc…
This Matzo Pizza is a bit more time consuming than the average variety, but it’s worth it! - Pour several cups of Extra Virgin Olive Oil in a bottle or a jar. Roughly chop or tear the basil leaves and add them to the oil. Roughly chop the garlic and add to the oil, shake well and let sit for several hours (can even be overnight).
If using mushrooms, onions or spinach as toppings, lightly sauté with olive oil, season with salt and pepper for taste.
Once the olive oil has become infused with the garlic-basil, add ½ cup of parmesan cheese and mix well. Spread several pieces of matzo out and using a kitchen brush, liberally brush the basil, garlic, parmesan oil onto the matzo. Put several spoons of tomato sauce onto the matzo and spread, leaving a ½ inch border around the edges. Top the sauce with shredded Mozzarella cheese and then your topping of choice. Add a pinch of the dry oregano and the red pepper flakes if you like a little bit of heat.
Place in a 375 degree oven and bake until cheese is fully melted. Remove, let cool for a minute and serve. You won’t even know it’s Passover! FYI – This makes for a great white pizza too – Instead of the sauce, just use the infused oil, ricotta cheese and sautéed spinach – season, bake and eat! Yum!