Here’s a quick and easy Pesach lunch:
Matza Pizza
- 1 egg
- 1/4 c. milk
- 4 matzos
- 1 can tomato sauce
- 16 cheese slices or equivalent of shredded cheese
Beat the egg and milk. Brush one side of the matza with this, and put the matzos next to one another on a well greased pan, with the dry side down. You can cover with sauce and put the cheese on top, or cover with cheese and pour the sauce on top. (I’ll try covering it with cheese and then the sauce, for a different presentation.) Bake at 350 degrees for 20 minutes.
Update – we made this, and tried it with and without the egg and milk. I didn’t taste it but my kids did, and they didn’t think there was much of a difference. They felt it was faster to make without it and would rather stick to just putting the sauce straight onto the matza. We also tried it with the cheese on top, and the sauce on top, and they preferred it with the cheese on top, in the traditional way.
Avivah
i have never heard of putting egg and milk on the matza before adding the sauce and cheese. Is this just to give it more nutritional value or to make the sauce and cheese adhere better?
I really don’t know what the point of it is, but I’m sure it’s not to add nutritional value! I think it probably improves the consistency. If you’re feeling adventurous, you can try to make two batches, one with the milk/egg mixture and one without, and then you’d be able to see what the difference is! And if you do, be sure to let me know what you learn!
thanks for the update. I never seem to have time to experiment with putting the milk?egg mixture on and it always tastes good without