Kids in the Kitchen: Matzo Pizza and Little Hands
When I look at the pictures from last nights dinner I can’t help but smile. Every year after Passover I’m left with an enormous amount of matzo. For those who’ve never eaten it, think of a very large unleavened cracker. Needless to say, we tend to get really creative after Passover. Matzo with cream cheese for snacks. Homemade matzo ball soup for dinner. Matzo breadcrumbs for meat and to top tuna noodle casserole. You get the idea. Last night we made matzo pizza and it was so easy and delicious! But I think my favorite part was sitting behind the lens of my camera and watching my daughter design her pizza. Her eyes twinkled as she carefully pinched cheese between her fingers and sprinkled it so delicately over her matzo.
These little individual pizzas can be customized with whatever you have on hand. Last night I chopped up some Filipino longanisa and onions and sauteed them, halved a few black olives, and grated some cheese. Done! My husband also loved getting a chance to personalize his dinner. Since we have a small family, we always have leftovers. So what is a mom to do with leftover marinara sauce? Make shakshouka for breakfast of course! 🙂 (See the bottom of this post for more details about that). So folks, if you have any leftover matzo in the cupboards, or if you’re feeling adventurous go buy some matzo and give this awesome recipe a try! Have a great day everyone and let’s get cooking!
- 1 box matzo (check the kosher section of your grocery store)
- 1 jar marinara sauce
- 1 bag grated cheese (mozzarella or cheddar)
- Toppings (this part is up to you!)
- Preheat the oven to 350 degrees (F)
- Lay the matzo on a baking pan in front of your child.
- Set out the toppings in small bowls with spoons on the table around your child.
- Let them design their pizza how they like!
- Then pop it into the oven for 5 minutes. The marinara will begin to soak into the matzo to make it softer, and the cheese will melt on top.
- Remove from oven, slide onto plates, pass them some silverware, and enjoy! 🙂
Normally shakshouka is made with tomato sauce and harissa (for that extra spicy boost), but if you don’t have harissa on hand try adding 1 tsp. of Ras el Hanout and a couple shakes of red chili pepper flakes. That will give a more mild heat to the sauce. Use your cooking spoon to make several “nests” in the simmering sauce. Crack in your eggs, cover, and cook for 3-4 minutes (or until the whites are completely cooked). Garnish with some fresh coriander, toss it all on some toast, and dig in! 🙂