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.