By Studentchef on March 13, 2006
Photo by Acadia*
Photo by Acadia*
"From the cookbook Mealleaniyumm by Norene Gillets. For those who would like to try something new to the matzos every Passover."
Serving Size: 1 (208 g)
Servings Per Recipe: 1
"What a great idea! I just did 4 simple plain pizzas with tomato sauce and low fat mozzarella cheese as plain pizza is my favorite! We were impressed with the fact that the area with the cheese and sauce became soft like a regular pizza while the edge was still crunchy. We had it for a quick low fat and low calorie lunch. Made for Veg 'N Swap tag."
"I have been making variations of this as a healthy pizza-addict's alternative for years. You can spray a little butter-flavored cooking spray on the matzo. I personally don't go for all the toppings, but choose tomato, mozzerella, parm & havarti (or really any "pizza cheese" combo, sparingly for the health-conscious). It's great + healthier than most. If you are making your own sauce, I go with a little sugar & salt to taste, italian seasoning, extra basil & some FENNEL SEED. I let it simmer for a bit. Those who like all these toppings will probably enjoy the "Quick Matzo Pizza." Just my suggestions since I *LOVE* crispy matzo pizza. Tons of options...It's not just for Passover :)"
"This was very tasty and very easy. If you had time, it might be good to saute the veggies, except tomato, 1st. It really doesn't matter, though. You might also change the amounts on the seasonings to "to taste". I really like the fact that the "crust" only has 100 calories in it, too. Thanks, I'll be making this quite often."