Matzo, potatoes make interesting pizza

White Pizzas With Potato and Rosemary

Almost everyone loves pizza, and my favorite pizza has a crispy, thin crust. I also enjoy pizzas with unusual gourmet toppings. Both can take a lot of work to re-create at home, but I’m offering a way to make individual crispy gourmet pizzas in a snap. My secret? A crispy matzo cracker crust.


The first step when making matzo pizzas is to sprinkle the matzo with shredded mozzarella cheese and bake it for a few minutes, until the cheese is melted. This provides a barrier layer for the sauce, which otherwise can cause the matzo to get soggy and limp.

You could make traditional pizzas and top the cheese layer with pizza sauce, more mozzarella and your favorite pizza toppings, but I’m offering an unusual combination of toppings. These White Pizzas with Potato and Rosemary combine creamy cheese, garlic roasted potatoes, cubed fresh mozzarella and rosemary. The combination is one I enjoyed at a gourmet brick oven pizzeria.

The matzo pizzas bake in about 10 minutes. Drizzle with a little olive oil just before serving and serve with a side salad for a quick and easy weeknight dinner.



½ cup roasted potato coins (see recipe below)

2 whole pieces of matzo

½ cup shredded mozzarella cheese

½ cup whipped reduced-fat cream cheese

¹∕³ cup finely shredded Parmesan cheese

4 ounces fresh mozzarella cheese, cut into small cubes

1 teaspoon chopped fresh rosemary

Sea salt and freshly ground black pepper, to taste

Extra-virgin olive oil for drizzling over the pizzas


Adjust oven rack to center position and heat oven to 500 degrees. Line a baking sheet with foil. Place the matzos on the foil and sprinkle with the shredded mozzarella. Bake for 3 minutes, until the cheese is melted.

Remove from the oven and place dollops of the cream cheese around each matzo. Sprinkle with the Parmesan and scatter the cubes of mozzarella on each matzo. Top with the potato pieces. Sprinkle with salt and pepper and bake until the cheese is bubbly, about 10 minutes. Remove from the oven and sprinkle with the chopped rosemary and drizzle a little olive oil over each pizza. Cut into squares and serve.

Makes two individual pizzas.


3-4 fingerling or other gourmet petite potatoes, about ½ cup, such as enchanted rose red potatoes, washed, dried and thinly sliced

2 teaspoons olive oil

1 small clove of garlic, minced

Salt and freshly ground black pepper


Heat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray.

Combine sliced potatoes, olive oil and garlic in a small bowl and toss to combine. Spread in a single layer on the prepared baking sheet and bake for 10-15 minutes, until done but not overly browned.

Makes enough for two matzo pizzas.


Watch our food writer, Karin Calloway, prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.



Wed, 11/22/2017 - 21:31

For the record