The only problem? The dreaded soggy bottom. And nobody—whether you're an adult or a kid—wants to eat something that has the texture of a wet paper towel, am I right? Thankfully, we came across Instagrammer @whatjewwannaeat (Amy Kritzer Becker)'s reel just in time so we could get tips on perfecting our Passover pizzas. Her reel put three matzo pizza methods to the test—and one emerged as the clear winner.
Why Can't You Eat Bread During Passover?
During Passover, Jewish tradition prohibits the consumption of leavened bread. It’s a ritual that commemorates the Israelites’ quick escape from slavery in Egypt, when they fled so quickly that there was no time to let their bread rise. Instead, they ate matzo—unleavened, cracker-like bread that now symbolizes both struggle and freedom. And while matzo may not have the lush chew or intoxicating scent of fresh-baked challah, it is endlessly adaptable (and delicious) on Passover, especially when you're desperate for a pizza.
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A post shared by Amy Kritzer Becker ? Jewish Food (@whatjewwannaeat)
All three experiments came out pretty good, but only one really delivered the result we're all after here and, of course, it was the butter-brushed version. The butter version came out with a crispy texture that held its own under the weight of sauce and cheese, making it the perfect base for a delicious 'za any time of day.
How to Make the Best Matzo Pizza
To try this at home, grab a sheet of matzo and brush it generously with melted butter. Toast it in the oven at 350° for a few minutes until it starts to crisp up and turn golden. Take it out, spread with your favorite pizza sauce, add shredded mozzarella and any other toppings you wish, then pop it back in the oven until the cheese is bubbly and browned.
Amy’s comment section also lit up with helpful tricks for making this one. One commenter suggested the tried-and-true method of making the pizza in a frying pan with a lid to melt the cheese and crisp up the bottom (which is also a great way to reheat a traditional slice). Another swore by using a base layer of melted cheese before the sauce, then finishing the whole thing in a pan with olive oil for a classic crisp, greasy bottom. Still, the consensus was clear: butter is the MVP. This one is fast, delicious, and more importantly, quick. Let the matzo pizza revolution begin!
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