Prep 25 mins
Cook 30 mins
This recipe was invented in response to a request. I've been making Passover Rolls for years, I don't know why I never thought of turning the dough into pizzas!
Passover Roll Dough
- 1 cup water
- 4 ounces margarine (100 grams or 1/2 a cup)
- 1 pinch salt
- 1 1⁄2 cups fine matzo meal
- 5 large eggs
- 2 cups tomato sauce
- 1⁄2 lb grated yellow cheese
- oregano, to taste
- Preheat the oven to 350 degrees F.
- Spread parchment paper on a baking sheet.
- Heat the water, margarine and salt in a pot until the margarine is melted.
- If you are using kosher for Passover margarine this may take some time.
- Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
- Return to low heat and cook for 1 minute.
- Keep stirring.
- The dough should come away from the sides of the pot and form a rough ball.
- Remove from the heat and let cool for about 5 minutes.
- Beat in 1 egg.
- When the dough is smooth and the egg has been fully incorporated into it, beat in another.
- Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
- You will get a good workout if you do this by hand with a wooden spoon.
- Spread the dough on the baking sheet covered in parchment paper in pizza crust formation.
- You can make one large of several smaller crusts.
- I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough.
- Bake for about 15 minutes, until the crusts can hold their shape.
- Remove from the oven and let cool for about 10 minutes.
- Spread the tomato sauce evenly over the pizza crusts.
- Sprinkle the cheese over the tomato sauce.
- Sprinkle oregano over the top.
- If you want to add any toppings, this is the time and place.
- One of my kids likes olives on her pizza, another likes chopped tomatoes.
- Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.
I used olive oil instead of margarine. I really liked the pizza. It was very good. Thank you for the recipe.
I would have liked the bottom of the crust to be crisper and for the crust itself to have been less eggy. But as long as you put alot of stuff on it, overall, it really wasn't that bad. For Passover, it is a good substitute though in place of the real thing. I would make it again and will probably experiment with it.
Thank you for this recipe! It never occurred to me to use the roll recipe. In the past I simply plopped the topping ingredients onto 1/2 boards of matzoh, then baked. This sounds much more appetizing?