Crust:
1 cup water
½ cup olive oil
1 pinch salt
1½ cups fine matzah meal
2 tablespoons Parmesan cheese
1 teaspoon oregano
5 large eggs
Topping:
1 to 2 large chopped and seeded tomatoes
½ to 1 cup chopped black olives
2 cups tomato sauce
2 cups grated mozzarella cheese
Oregano, to taste
Parmesan cheese, to taste
Preheat the oven to 350 degrees. Spread parchment paper on a baking sheet. Place the water and oil in a saucepan. Bring the mixture to a boil and then remove it from the heat. Add all the matzah meal and oregano. Mix to combine and return to a medium heat stirring constantly for 4 minutes. Add the 2 tablespoons of Parmesan cheese and continue stirring and cook for 1 more minute. Let the dough cool for about 5 minutes. Beat in 1 egg at a time until all the eggs have been added. Use an electric mixer for this part. Spread the dough onto the parchment paper in a large circle or 2 smaller ones. Bake for 15 minutes and then remove the crust from the oven. Spread the tomato sauce evenly over the pizza crust and sprinkle the chopped tomato, olives and oregano over the top of the sauce. Sprinkle the cheeses over the top of the tomatoes. Bake for another 15 to 20 minutes or until the cheese is golden and bubbly.
Tags: Dairy, Kosher for Passover, Passover food, Passover Recipes
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
