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Passover Pizza Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield: 12 slices
Ingredients
Method 1. Preheat oven to 190º C (375º F). Place farfel in a large mixing bowl. Add hot water and let stand for 5 minutes to soften. Drain off excess liquid. Add eggs, egg whites, salt and pepper; mix well. Use a 25 cm x 38 cm (10" x 15") baking pan with 2.5 cm (1") sides; spray it with non-sick spray. Sprinkle with matzo meal. Spread farfel mixture evenly over bottom of pan. Bake uncovered for 20 to 25 minutes, until golden and firm. Remove from oven. 2. Cool slightly; spread with sauce. Top with mushrooms and peppers. Sprinkle cheese evenly over vegetables. Return pizza to oven and bake until cheese is golden and bubbly, about 12 to 15 minutes. This recipe reheats well. It can also be wrapped well and frozen.
Bonus Recipe: Passover "Sandwiches" This is an excellent alternative to high-fat Passover rolls. Four broken up whole wheat matzos can be used instead of matzo farfel. Prepare the base for Passover Pizza as directed in Step 1 (above), but increase baking time to 25 to 30 minutes at 190º C (375º F). When cool, cut into 12 pieces. Use as a substitute for bread to make sandwiches for Passover. This recipe can also be frozen after wrapping well.
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