Preparation

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