This dish is a great twist on pizza, and you can even make it on Pesach if you have the facilities—it makes a great hot meal for Chol Hamoed. It is a delicious meal to make all year round!
Meat Matza Pizza
- Cooking and Prep: 30 m
- Serves: 2
Prepare the Meat Matza Pizza
Preheat oven to 350°F (175°C) and line a baking sheet with foil.
Place oil in a frying pan and heat over a high flame. Add vegetables and sauté for four to five minutes, until they are tender but still have a bite to them. Remove from fire and add one teaspoon salt; transfer to a plate and set aside.
In the same pan, brown ground beef over high heat until it’s cooked through and no longer pink.
Turn off flame. Add marinara sauce to meat and add remaining one teaspoon salt and spices.
Place matzah on baking sheet and spread a thin layer of meat over it. Top with sautéed veggies. Bake for 15 minutes.
If you are making this meal for a crowd, you can sauté the vegetables and cook the meat the night before. This ensures minimal prep time the next day, as all you have to do is assemble the pizzas and bake. Also, you can use leftover Bolognese sauce for the meat if you have it on hand.
Recipes and photos reprinted with permission from
One Pot, One Pan by Devorah Kahan and Rachel Moskowitz
Israel Bookshop Publications/2019. Get the book.
Replies:You may be able to make it on the stove and cover it. However, it probably won't get crispy or crunchy.