Matzo Pizza
Matzo Pizza could be just the gluten free, primal, and fodmap friendly recipe you've been looking for. This recipe serves 4 and costs 72 cents per serving. One portion of this dish contains approximately 7g of protein, 10g of fat, and a total of 128 calories. A couple people made this recipe, and 79 would say it hit the spot. This recipe from Serious Eats requires canned whole tomatoes, fresh basil leaves, olive oil, and parmesan cheese. It is a very reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 15 minutes. Overall, this recipe earns a pretty good spoonacular score of 50%. Users who liked this recipe also liked Matzo Pizza, Margarita Matzah (Matzo) Pizza, and Lightened up Matzo Brei aka Fried Matzo.
Servings: 4
Ingredients:
1 1/2 cups whole canned tomatoes (preferably San Marzano)
Fresh basil leaves
Kosher salt
3 ounces grated mozzarella cheese
4 teaspoons extra-virgin olive oil, plus more for drizzling
1/2 ounce grated Parmesan cheese
Equipment:
oven
sieve
baking sheet
frying pan
spatula
cutting board
Cooking instruction summary:
Procedures 1 Adjust oven rack to center position and preheat oven to 500°F. Place tomatoes in a fine mesh strainer and break apart with your fingers into rough 1/2-inch chunks. Toss in strainer over sink to drain all excess liquid. 2 Place matzos on a foil-lined baking sheet. Spread half of mozzarella evenly over matzos, then transfer to oven. Bake until cheese is melted, about 3 minutes. Remove from oven and add tomatoes to matzos, distributing in small dollops. Top with remaining mozzarella and other toppings as desired. Season with kosher salt. Return to oven and bake until bubbly, about 10 minutes. 3 Remove pizza from oven and sprinkle with Parmesan cheese. Heat 2 teaspoons oil in a large non-stick or cast iron skillet over medium heat. Using a wide, stiff spatula, carefully remove two pizzas from baking sheet and add to skillet. Cook, swirling and rotating occasionally, until crisp and well-browned on the bottom, about 2 minutes. Transfer to cutting board. Repeat with remaining pizzas. Serve immediately, drizzled with extra olive oil and sprinkled with fresh basil if desired.
Step by step:
1. 1
2. Adjust oven rack to center position and preheat oven to 500°F.
3. Place tomatoes in a fine mesh strainer and break apart with your fingers into rough 1/2-inch chunks. Toss in strainer over sink to drain all excess liquid.
4. 2
5. Place matzos on a foil-lined baking sheet.
6. Spread half of mozzarella evenly over matzos, then transfer to oven.
7. Bake until cheese is melted, about 3 minutes.
8. Remove from oven and add tomatoes to matzos, distributing in small dollops. Top with remaining mozzarella and other toppings as desired. Season with kosher salt. Return to oven and bake until bubbly, about 10 minutes.
9. 3
10. Remove pizza from oven and sprinkle with Parmesan cheese.
11. Heat 2 teaspoons oil in a large non-stick or cast iron skillet over medium heat. Using a wide, stiff spatula, carefully remove two pizzas from baking sheet and add to skillet. Cook, swirling and rotating occasionally, until crisp and well-browned on the bottom, about 2 minutes.
12. Transfer to cutting board. Repeat with remaining pizzas.
13. Serve immediately, drizzled with extra olive oil and sprinkled with fresh basil if desired.
Nutrition Information:
covered percent of daily need
