RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Lunch/Dinner: Pizza - dairy
This is from the Jewish Family & Life web site. Personally, I prefer having the foods which are unique to Passover, but I imagine this might be of limited charm to children. For them, this recipe might be a help. Ruth Really Great Passover Pizza (Dairy) Preparation Time: 15 minutes Baking Time: 30 minutes for crust and 15-20 for finished pizza. CRUST: 1 pound matzah farfel 1/2 tsp. salt (more to taste) 1/ 2 tsp. pepper 1 tsp. onion powder 3 eggs 1/4 cup vegetable oil SAUCE: 2 tbsp. olive oil 1 large onion, chopped 2 cloves garlic, minced 6 ounces tomato paste 1 cup water 1 tsp. oregano 1 tsp. basil salt and pepper to taste 3 cups shredded Kosher-for-Passover mozzarella cheese OPTIONAL: Add sliced mushrooms, olives, pineapple chunks, red or green pepper, zucchini slices, cooked eggplant slices, etc. for your favorite toppings. CRUST DIRECTIONS: Soak the farfel in warm water for about 2 minutes. Squeeze dry and place in a bowl. Add the eggs, seasonings and oil. Mix well. Press the mixture out on an oiled pizza pan. Make one or more circles. Make sure you leave a little ridge on the edge and make sure that the pizza crust is not too thick. Bake at 350 degrees for about 30 minutes. SAUCE DIRECTIONS: While the crust is baking... Sauté the onions in the vegetable oil in a large frying pan. When the onions are translucent, add the garlic and sauté for another minute. Add the tomato paste and water and stir well. Heat for about 5-10 minutes, until bubbly and well mixed. If the sauce is too thick, add a little more water. Add the spices, and mix well. Spread the sauce over the pizza (you may have some left over) and sprinkle the cheese over the sauce. Add your favorite topping and bake in a 350 degree oven for about 15 minutes.
