6 Matzo Toppings from Around the World
Why stop at one matzo pizza, when you can have 6 different matzo toppings inspired from around the world! Including flavor inspiration from Thailand, France, Hawaii and more!
Servings: 6 servings
Calories: 447kcal
Cost: $10
Equipment
Ingredients
Matzo
- 6 matzo crackers
Italian Matzo Topping
- 2 tablespoons marinara
- ¼ cup chopped olives Kalamata or Castelvetrano
- ¼ cup shredded mozzarella
- 1 tablespoon capers
- Fresh basil leaves
French Matzo Topping
- 2 tablespoons fig jam
- 2 ounces brie roughly torn or sliced
- 1 cup arugula
- Drizzle of olive oil
- Fresh lemon juice
- Salt and pepper to taste
Thai Matzo Topping
- ¼ cup coconut milk
- ¼ cup almond butter
- 2 tablespoons red curry paste
- ¼ cup shredded carrots
- ¼ cup thinly sliced purple cabbage
- 1 green onions sliced
- 2-3 tablespoons chopped roasted almonds
- Fresh cilantro
- Sriracha
- Lime cut into wedges
Mexican Matzo Topping
- 2 tablespoons roasted tomato salsa + more for garnish
- 1 fried or over easy egg
- ¼ avocado sliced
- Fresh cilantro
- Hot sauce as needed
Mediterranean Matzo Topping
- 2 tablespoons baba ghanoush or substitute hummus
- 1 hard boiled egg sliced
- ¼ cup chopped salad
- 3-4 sliced pickled jalapeños
- Drizzle of tahini sauce
Hawaiian Matzo Topping
- 1 purple sweet potato peeled and cut into chucks
- ¼ cup coconut milk
- 1 teaspoon sugar.
- ¼ cup chopped macadamia nuts
- ¼ cup shredded coconut.
Instructions
- Before topping matzo, place matzo in oven at 350 degrees Fahrenheit for about 10-12 minutes, to get it a bit more crispy and dry so it can hold the toppings well.
- To make the Italian Matzo: spread matzo with a thin layer of marinara, ¼ cup chopped olives and 1 Tb capers and ¼ cup of shredded mozzarella. Bake at 350 degrees for 8-10 minutes, or until the cheese melts. Top with freshly torn basil.
- To make the French Matzo: Spread matzo with a thin layer of fig jam and top with sliced brie (about 3-4 pieces). Bake at 350 degrees F for about 8-10 minutes until cheese is melted. In a separate bowl, toss together arugula and add a drizzle of olive oil, lemon juice and salt and pepper and top salad onto matzo.
- To make the Thai Matzo: In a small bowl, whisk together ¼ cup coconut milk, 2 tablespoons of red curry paste and ¼ cup almond butter and spread a thin layer onto matzo (you may have extra sauce). Then top with shredded carrots, sliced cabbage, green onions, cilantro, chopped roasted almonds, drizzle of sriracha and lime wedges.
- To make the Huevos Rancheros Matzo: Spread a thin layer of roasted tomato salsa on the matzo and top with an over easy egg or fried egg. Add a dollop of tomatillo salsa, fresh cilantro, sliced avocado and hot sauce, if desired.
- To make the Sabich Matzo: Spread a thin layer of baba ghanoush and top with a sliced hard boiled egg, sliced pickled jalapeños, chopped salad and a good drizzle of tahini sauce.
- To make the Hawaiian Matzo: Peel and boil 1 purple sweet potato until fork tender. Once done, mash it well and add ¼ cup coconut milk and 1 teaspoon of sugar and mix well until creamy. Spread mashed potato on matzo and top with chopped macadamia nuts and shredded coconut.
Notes
Pre-heat matzo in a warm oven so the crackers stay crisp.
These toppings serve as inspiration, so have fun mixing and matching or adding more or less depending on your taste.
Nutrition
Calories: 447kcal | Carbohydrates: 45g | Protein: 13g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 478mg | Potassium: 514mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7561IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 3mg