Thanks to this easy matzo brei pizza recipe, you can finally eat pizza for breakfast - on Passover! This amazing eggy matzo pizza is topped with tomato sauce and shredded cheese for a twist on the familiar matzo brei breakfast recipe. Make it with gluten free matza for a gluten-free breakfast alternative that is kosher for Passover!
If you’re looking for a meal that both kids and adults will love, then let me introduce you to my Matzo Brei Pizza. In my house, we call this Passover Pizza or Pizza Brei because it’s my kids' favorite thing to eat during the Jewish holiday. (And honestly, my husband and I can’t seem to resist it either). And finally, it's a good excuse to eat breakfast pizza!
Growing up in Israel, matzo pizza was one of my favorite treats, but combining matzo pizza with matzo brei recipe is a whole new experience. I admit, this recipe for a crispy crust matzo pizza topped with red sauce is a far cry from tradition... And it will definitely raise some eyebrows from purists. But to me and my family, this is the best way to start (or end) Passover!
With this Matzah Pizza, you’ll use crispy, golden brown matzo brei as the base for homemade pizza. It’s hard to think of anything better than that.
For an easy breakfast that is made in one pan in under 10 minutes, try our amazing pizza matzo brei. It's so good, that when we say "Pizza Brei" is for dinner or breakfast, everyone comes running to the table!
What is Matzo Brei?
If you don't know what matzo brei is, you're not alone. Matzo brei is a classic Ashkenazi recipe that’s often served as a Passover breakfast. The main ingredient of the dish is matzo - a thin, unleavened bread that’s made from flour and water. It’s a key part of the Passover holiday and represents how the Israelites fled Egypt with such haste that they had no time for their bread to rise.
Matzo brei, or fried matzah, soaks matzo in water and then fries it together with eggs and other ingredients until it’s nice and crunchy. It's basically an omelette with matza in it! It’s an easy meal to whip up that doesn’t sacrifice flavor, texture, or comfort.
INGREDIENTS YOU NEED to make Matzo Brei Pizza
- matzo sheets - feel free to use your preferred store-bought matzo crackers, homemade matzah, egg matzah or gluten-free matzah.
- milk - regular milk, non-dairy milk, or even water will do
- Butter - you can also use Earth Balance or olive oil, for frying
- Tomato sauce - homemade tomato sauce is best (I love chunky tomato sauce), but you can also use store-bought tomato sauce to save time.
- Shredded cheese - mozzarella is classic, but you can use any pre-shredded cheese mix you like.
- Oregano (optional)
- Chilli flakes (optional)
See recipe cards for exact quantities.
- Small skillet
How to Make Matzo Pizza
Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).
Make matzo brei
To prepare matzo brei, break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.
In a small bowl, beat eggs thoroughly. Add milk, salt and pepper, and stir well to combine.
Pour the egg mixture on top of the softened pieces of matzo. Mix well to combine.
Cook pizza matzo brei
Set a skillet to medium heat. Melt butter, Earth Balance, or olive oil.
Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).
Ladle the sauce on the pizza. Top with shredded cheese.
Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.
Cover the matza pizza with a lid, and let cook another 5 minutes on the other side, until you have a crispy crust and bubbly cheese on top. Remove the pan from heat and slide the pizza onto a cutting board.
Serve matzo pizza immediately
Sprinkle with oregano and chilli flakes, if using, and serve immediately.
There’s nothing quite like fresh and hot matzo pizza, but if you need to store leftovers then you have a few options. After the matzo brei pizza is fully cooled, add it to an airtight container. Place in the refrigerator for up to three days or the freezer for up to three months. Keep in mind that the matzo will continue to absorb the sauce in the refrigerator, so your leftovers may be a bit softer than they were originally.
- After you soak the matzo, shake off any excess water. While you want the matzo to be slightly soft, a lot of extra moisture in the pan will prevent the matzo from developing that delicious crispy texture.
- A huge time saver trick for this recipe is using pre shredded cheese and store bought sauce. You will not notice the difference, and it will give you that quick meal that is done in one pan in a fraction of the time!
Cheese is a pizza classic, and to me, the best matzo brei breakfast pizza is simply topped with it. But since I've made this recipe dozens of times over the years, I've come up with different variations where I've combined my love for fancy pizza with my love for breakfast. What could be better than classic matza brei pizza? How about:
- Matzo brei pesto pizza - Who doesn’t love pesto? Add a few dollops of fresh pesto and sliced cherry tomatoes to your matzo brei pizza for a bright and delicious version. For an extra twist, try using my cilantro pesto instead of traditional basil pesto.
- Garden matzo brei pizza - Load your matzo brei pizza down with fresh, garden vegetables. I love to use chopped mushrooms, peppers, spinach, and onions, but truly any vegetables you have on hand will work. It’s a nice healthy variation that’s also great for cleaning out spare veggies from the fridge.
- White matzo brei pizza - Filled with mozzarella, ricotta, and pecorino romano cheese, white pizza is the ultimate indulgence. Whip up a white matzo pizza variation when you’re in need of something ultra comforting.
Frequently Asked Questions
Yes, I do! I love making large batches of homemade sauce using fresh ingredients and canning them to use all year round. My go-to homemade sauce recipes for matzo pizza are this Chunky Canned Italian Tomato Sauce and my Chunky Tomato Sauce for Canning.
Traditional matzo is not gluten-free, but you can easily use a gluten-free matzo instead. I frequently use gluten-free matzo and it works well for me each time. Gluten free matza piece is very fragile, and turning it into matzo brei with the help of egg as a binder is the perfect way to make it more durable.
Don’t be intimidated by homemade matzo. Making your own matzo is actually fairly easy and quick. Plus, it allows you to have complete control over the ingredients. Try out my guide to making your own matzo to get started.
For additional matzo-inspired dishes, try these recipes:
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Matzo Brei Pizza
- Small skillet
- 2 matzo sheets regular gluten free or 2 large homemade matzah crackers
- 3 eggs
- 2 tablespoon milk or water
- Salt to taste
- Pepper to taste
- 2 tablespoons Butter you can also use Earth Balance or olive oil for frying
- ½ cup tomato sauce
- ½ cup shredded cheese
- Dried oregano optional
- Chilli flakes optional
- Run matzo under a tap of running water for 30 seconds. Alternatively, fill a large bowl or casserole dish with cold water and submerge the matzo crackers in it for 20-30 seconds (if using gluten-free matzo, 20 seconds are enough).
- Break matzo into small pieces or about 1-2 inches. Transfer to a large bowl or casserole dish.
- In a small bowl, mix eggs thoroughly. Add milk, salt and pepper, and stir well to combine.
- Pour the egg mixture on top of the matzo pieces. Mix well to combine.
- Set a skillet to medium-high heat. Melt butter, Earth Balance, or olive oil.
- Add matzos and egg mixture to a small pan, and mix well. Let cook for 5 minutes without stirring, until the eggs are set. You should have a large matzo brei pancake in your skillet. Loosen the edges of the matza brei with a spatula, and flip in one piece (if it doesn't flip easily, add a bit of oil and wait a bit longer before trying again).
- Ladle the sauce on the pizza. Top with shredded cheese.
- Cover the matza pizza with a lid, and let cook on the other side for another 5 minutes, until cheese is melted and gooey.
- Optional: this is the time to add any yummy toppings you like! Veggie pepperoni slices, mushrooms, sundried tomatoes, sliced onions and even broccoli are some of our favorites.
- Sprinkle with oregano and chilli flakes, if using, and serve immediately.