I kid you not, this tastes like normal, dough made from flour, pizza. I too was shocked! Of course this isn’t going to taste like your Chicago deep-dish kind of pizza but for those of you (like me) who enjoy a thin, Italian-style crust, this pizza is for you.

Ready for the oven ©EverydayCookingAdventures 2014

Somehow the tomato sauce helps soften the matzo so that while it bakes (even without a baking sheet!) it softens a bit. This means it won’t crumble in your hands when you pick it up. It is a wonderful lunch-time meal or great for snack-time. It is perfect for the week of #Passover.

+Martha Stewart Vegetarian Matzo Pizza ©EverydayCookingAdventures 2014

Also, you could add whatever vegetables you have around the house–no legumes/beans though to stay Kosher for Passover. This was a fulfilling recipe and I would highly recommend it!

+Martha Stewart Vegetarian Matzo Pizza ©EverydayCookingAdventures 2014

Vegetarian Matzo Pizza

Recipe from: Martha Stewart Living, April 2011

Serves: 1

Ingredients:

• 3 Tbsp. tomato sauce, Kosher for Passover
• 1 matzo sheet
• 3 Tbsp. reduced-fat, shredded mozzarella (certified Kosher for religious holidays)
• 2 tsp. finely grated Parmesan (certified Kosher for religious holidays)
• 1/2 cup halved and pitted Kalamata olives
• Fresh basil

Directions:
1. Preheat oven to 400ºF. Spread tomato sauce onto matzo. Top with mozzarella and Parmesan cheeses and the olives.

2. Place directly on oven rack (place a sheet of foil or baking sheet on lower rack to catch drips). Bake until cheese melts, 6 to 7 minutes. Top with basil.