It’s coming up to Passover, (it starts tomorrow night) so I repeat with pleasure the following, about the only thing that makes Pesach bearable for me, with thanks to Laura:
Laura’s Matzo Pizza
For a thin base 3-4 matzo broken into small pieces and soaked in water just long enough to soften. If you feel very hungry and want a deep base use up to 7 matzo.
In a large bowl place the matzo and beat in an egg (2 eggs for a deep base) together with salt and pepper to taste
Place a small amount of oil in a frying pan and put the matzo mixture in and cook until the mixture is firm and moves away from the sides easily.
Take off the heat and spread a thin layer of tomato paste (puree) over the pizza.
Now this is the time where you decide your filling. I usually use mushrooms, onions, tomatoes, green peppers or any vegetables that you like.
You can pre cook your vegetables if you like them soft or leave them raw and they will cook in the pizza.
Next place some grated cheese over the top of the vegetables and place under a hot grill until the cheese is melted.
Carefully remove the pizza from the pan add some salad if you want and be warned this is a very, very filling meal.
NB A while back, after I posted this, I was asked, “surely it makes more sense to use matzo meal rather than broken up matzo.” Bearing in mind that Laura’s the cook, not me, I asked her why she used broken up matzo and she said “…because I want a pizza, not a flan.“