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When it comes to matzah, it’s all about the toppings.  Matzah pizza is a standard, that definitely gets me through the matzah munching blues.  Here are a few ideas to jazz up your matzah pizza creations and concoctions.  Get creative and mix and match, chase the flavor as far as it will go- matzah truly is a blank  canvas.  Take the matzah flavor challenge and see how many weird and/or wonderful combo’s you can come up with.  And for the good of us all please share your discoveries!


Pesto-Goat Cheese

  • 1 cup basil leaves
  • 1/2 cup pine nuts, toasted
  • 1/4 cup grated parmesan
  • 1 garlic clove
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper
  • 3-4 matzahs
  • 4 oz. log goat cheese

1. Preheat oven to 400F.

2. Place basil, pine nuts, parmesan, garlic, olive oil in a food processor and pulse until a thick paste results, and all the ingredients are incorporated.  Season with salt and pepper, to taste.

3. Spread evenly on matzah.  Cut the goat cheese inro 1/2″ rounds, place at equal intervals on top of the pesto.  Place in oven and cook for 10-15 minutes or until goat cheese is slightly puffed and soft.


Kalamata Olive Tapenade and Fresh Mozzarella

  • 1 cup pitted kalamata olives
  • 2 cloves of garlic
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh lemon juice
  • Salt and Pepper
  • 3-4 matzahs
  • bulb of fresh mozzarella cheese

1. Follow directions for the pesto with the kalamata tapenade ingredients.

 Tomato Jam & Sharp Cheddar

  • 3 medium sized tomatoes, cored and stemmed
  • 1tbsp. sugar
  • ¼ tsp. salt
  • 1-2 tbsp balsamic vinegar or red wine vinegar
  • 3-4 matzahs
  • 1 -2 cups sharp cheddar, shredded

1. Preheat oven 400F.  Cut tomatoes into medium dice and put in saucepan. Add sugar, salt, and balsamic vinegar. Cook and stir over medium heat until the tomatoes get juicy and it comes to a boil. Lower heat and simmer until most of the juice evaporates and the mixture thickens (8-10 mins).

2.  Spread maztah with tomato jam, sprinkle with cheddar cheese, place in oven cook for 10-12 minutes or until cheese bubbles and melts.


Spicy Brie and Marmalade


  • 1 cup marmalade
  • 3-4 matzahs
  • 1 small wheel of brie, cut into 1/2″ slivers
  • several pinches of red pepper flakes (as you like it)

1. Preheat oven 400F

2. Spread marmalade liberally across matzah, place brie slivers at regular intervals, sprinkle with red pepper flakes.  Place in oven 6-8 minutes, or until brie gets all runny and melty and absolutely sublime(!)






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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack