Photo by Jason Perlow

Make a delicious matzo pizza in honor of the first day of Passover. It's quick and easy (no need to knead any dough!), and you won't even miss the bread when you top it just right.

Ingredients
Plain matzo
Shredded mozzarella cheese
12-14 oz. can of tomatoes
Fresh garlic
Extra virgin olive oil
Fresh basil
Oregano and parsley for garnishing

Directions
Chop up your garlic and your herbs, and set aside.

Heat up some extra virgin olive oil to low-medium heat and saute your garlic for a few minutes, just to get the essential oils out. Then crank up the heat to medium and pour in your crushed tomatoes. When the sauce starts to heat up, add approximately half of your chopped herbs, mix it up good, and put the burner on simmer. Add salt and fresh cracked pepper to taste. What you’re looking for here is a bit of tanginess, some acidic punch. Depending on the type of tomatoes you use, you’ll get more or less acidity in the sauce, so I like to boost it up a bit with a hit of red wine vinegar. Taste again when the acidity is at a level you like.

Spoon some of the simmered sauce over a matzo. For Matzo Pizza, I would stick with plain rather than the flavored matzos. Evenly distribute it and don’t load it up too much.

Next, crumble up a small amount mozzarella cheese over the matzo.

Next, run the matzo under the broiler setting of your toaster oven for about 3 minutes, just until the cheese melts. Remove from toaster, top with chopped fresh herbs, and a drizzle of extra virgin olive oil. Consume immediately and serve with a nice green salad.

Photo and recipe provided courtesy of Jason Perlow, author of Off the Broiler.

Click here for more Passover recipes.

Click here to search the recipe finder.

-- Lauren Le Vine

See More: Dinner , Food & Recipes