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Olive And Tomato Pizza

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  • 4 - 6 servings ServingsServings


  • 1 :cup water
  • 1/2 :cup margarine
  • 1 :pinch salt
  • 1- :1/2 cups matzo cake meal
  • 5 :large eggs
  • 2 :cups tomato sauce
  • 1 :medium tomato, diced
  • 1 :cup sliced black olives
  • 1/2 :lb grated cheddar cheese
  • oregano,:to taste



  1. Preheat the oven to 350.
  2. Spread parchment paper on a baking sheet.
  3. In a sauce pan heat the water, margarine and salt until the margarine is melted.
  4. Since you will be using kosher for Passover margarine this may take some time.
  5. Bring this mixture to a boil, remove from the flame and tip all the matzo meal into the pot at once, stirring furiously.
  6. Return to low heat and cook for 1 minute.
  7. Keep stirring.
  8. The dough should come away from the sides of the pot and form a rough ball.
  9. Remove from the heat and let cool for about 5 minutes.
  10. Beat in 1 egg.
  11. When the dough is smooth and the egg has been fully incorporated into it, beat in another.
  12. Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
  13. Spread the dough on the baking sheet covered in parchment paper in into 2 or 3 pizza crusts.
  14. Bake for about 15 minutes, until the crusts can hold their shape.
  15. Remove from the oven and let cool for about 10 minutes.
  16. Spread the tomato sauce evenly over the pizza crusts.
  17. Sprinkle the chopped tomatoes and olives over the top.
  18. Sprinkle the cheese over the tomato sauce.
  19. Sprinkle oregano over the top.
  20. Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.
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