Two Way Matzah Pizza!


  • 2 pieces matzah
  • ¼ cup tomato sauce
  • 1 tablespoon cream cheese, at room temperature
  • ¼ red onion, sliced thin
  • ¼ teaspoon salt
  • 1 tablespoon oil
  • 4 thin pieces fresh mozzarella
  • 1 tablespoon cilantro, rough chopped
  • 2 tablespoons feta cheese
  • 1 tablespoon black olives, sliced
  • 1 tablespoon fresh basil, chiffonade


  1. Preheat your oven to 350 and line a cookie sheet with foil. Toast the matzah for about 10 minutes. This will make the pizza extra crispy and not get soggy once you put the topping on.
  2. Mix half of the tomato sauce with the cream cheese until well combined.
  3. Heat a medium sauté pan over medium high heat and heat oil. Add onions and salt and lower heat to medium. Sauté until onions are soft and translucent.
  4. Take one piece of matzah and spread the cream cheese sauce mixture. Top with onions and mozzarella.
  5. Take the other piece of matzah and top with remaining tomato sauce, feta and black olives.
  6. Bake again until the cheese is melty, about 7 minutes. Garnish the onion pizza with cilantro and the olive pizza with basil and serve immediately!