Robert Ebsen

This Passover I discovered two great uses for whole wheat matzo: Matzo Pizza and Tuna Melt Matzo.

I’m not kidding. The matzo pizza rivals Nagila Pizza, the thinnest, crispiest pizza this side of New York City. And the Tuna Melt Pizza, well, it’s so good I cannot even think of a tuna melt on toast anymore.

First, the Matzo Pizza. Ever since Nagila Pizza moved away from the Valley last year, I have been in pizza limbo. The pizza in the neighborhood joints is just to “bready” and too thick. Only Nagila passed the pizza stiffness test, which happens when you hold a slice of pizza at the edge and the pizza stays stiff. Well, the matzo pizza does the same. It’s even crunchier than Nagila’s.

Here’s how I make it.

Place one sheet of whole wheat matzo in the toaster oven’s metal tray.
Pour and spread about 2/3 cup of tomato sauce on the matzo.
Tear up, and spread two slices of Costco’s Muenster Cheese on top of the sauce.
Add tomato and mushroom slices, or your favorite toppings.
Turn on the toaster setting, and set a timer for 5 minutes.
Place the matzo pizza on paper towels, let cool a minute or two, and enjoy!

Next the Tuna Melt Matzo. Crispy and delicious, this open-faced sandwich is equally easy to make.

Place one sheet of whole wheat matzo in the toaster oven’s small metal tray.
Mix one can of tuna with mayo and any seasoning you like, and spread on the matzo.
Tear up, and spread two slices of Costco’s Muenster Cheese on top of the tuna.
Turn on the toaster setting, and set a timer for five minutes.
Place the matzo tuna melt on paper towels, let cool a minute or two, and enjoy!

Will I be making lots of matzo pizza and matzo tuna melts? I just bought up several boxes of Yehuda whole wheat matzo on sale after Passover for $1.23 at Ralphs. I wonder if that supply will last me until next Passover?

Now I’m wondering what else I can put on my crispy matzo. Maybe lox, eggs and onions? Yum.

Mr. Ebsen may be contacted at robertebsen@hotmail.com