We live for a savory matzo pizza during Passover, and when it's topped with melty brie cheese, caramelized onions and slices of sweet pears, it doesn't get any better than this!
Savory Matzo Pizza
Nothing to sugar coat here, we live for savory matzo pizzas during Passover! One year I made a matzo toppings bar and made 6 different matzo pizzas with all sorts of fun toppings and the creativity keeps coming.
This savory matzo pizza is inspired from one of my favorite flavor combinations. Pears + arugula + caramelized onions and finished with a reduced balsamic and freshly cracked black pepper.
The flavors are explosive and layered with sweet and savory coming from the fresh pears and caramelized onions and finished with fresh arugula.
All the Toppings
Brie Cheese: A double cream brie melts easily and is mild and buttery and fantastic melted onto a pizza.
Caramelized Onions: Make a batch ahead of time and add right before baking. Caramelized onions takes time but the work is so worth it.
Green Anjou Pears: These pears are crisp and slightly sweet and perfect sliced thin as a pizza topping.
Arugula: Added as soon as the matzo pizzas come out of the oven. The fresh arugula slightly wilts on top of the warm pizza and offers a fresh peppery bite.
Olive Oil and Reduced Balsamic: As soon as the matzo pizzas are done and after arugula is added, give the pizzas a quick drizzle of olive oil and vinegar.
Sea Salt and Freshly Cracked Pepper: Both offer another layer of flavor to the sweet pears and balsamic and the overall pizza.
More Passover Recipes
Savory Matzo Pizza with Pears and Caramelized Onions
LittleFerraroKitchen.com
Ingredients
- 2 Matzos
- 6 ounces brie cheese roughly torn
- ½ cup caramelized onions recipe below
- 1 green Anjou pear core removed and sliced thin
- 1 cup fresh arugula
- Olive oil for drizzling
- Balsamic vinegar for drizzling
- Course sea salt
- Ground black pepper
Caramelized Onions
- 2 tablespoons Grapeseed oil or avocado oil
- 4 sweet onions sliced thin
- Kosher salt
Instructions
- For the caramelized onions, place a wide skillet over low-medium heat and drizzle with oil. Add sliced onions and stir around. Place a lid on the skillet and cook for 30 minutes, stirring every so often.
- Remove lid and cotinine cooking the onions until they darken in color, soften and become jammy, for another 30-40 minutes.
- Once the onions turn to a deep amber color and are incredibly soft and jammy, remove from heat and set aside.
- For the matzo pizza, preheat oven to 400 degrees Fahrenheit and lay matzo on a baking sheet.
- Scatter pieces of brie all over the matzos along with caramelized onions and sliced pear.
- Drizzle with olive oil and bake for 10 minutes until the pears are tender and cheese melted.
- Remove from oven and top with fresh arugula and another drizzle of olive oil and balsamic vinegar. Finish with a sprinkle of course flakey sea salt and ground black pepper.
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