Matzah Spinach Pizza

Barry Grossman
Recipe by
Barry Grossman

As we sat around the seder table this year, there was conversation about special childhood memories. My thoughts turned to some of the Passover meals I'd enjoyed growing up. True, there was matzah brei and other special breakfast meals, but what about weekend meals? What? We couldn't have pizza on the weekend during Passover!

Fast forward a few years: As my wife Audrey and I kashered our kitchen and in our quest to add variety to Passover meals, I thought back to college. The "rathskeller" made Passover pizza, and though they used matzah, it wasn't strictly kosher-for-Passover because the oven wasn't kashered. Because it passed our "It could be kosher-for-Passover test,"  Audrey and I launched our now yearly Passover Pizza Challenge.

Here's our most recent rendition of a tasty and kosher-for-Passover pizza.

2 matzah sheets
Handful fresh steamed spinach
6 tablespoons tomato sauce
Sliced mozzarella cheese or about 1/3 cup shredded
Sliced cheddar cheese or about 4 tablespoons shredded
1-3 teaspoons olive oil
Fresh basil
  1. Place aluminum foil on lower rack and preheat oven to 500°F.
  2. Brush olive oil on matzah sheets, and top with tomato sauce, spinach, cheeses, and fresh basil.
  3. Cook pizzas directly on oven rack until cheese melts, (about 5 to 6 minutes).

When not deconstructing the many fine #Hoboken pizza pies for #Passover with his wife, Audrey Merwin, Barry Grossman is a broadcast engineer and systems engineer at Clark Media, as well as an adjunct lecturer at CUNY NYC College of Technology.