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Mushroom and Caramelized Onion White Passover Pizza

Mushroom and Caramelized Onion White Passover Pizza Related:   bread & savory pastries, dairy, kid-friendly, Passover, vegetarian

Prep time: 45 mins

Cook time: 30-40 mins

Yield: 8 slices

I was recently at a pizza party and had some of the best pizza I ever tasted. The dough was perfect, but what I really loved was the topping of caramelized onions and a variety of mushrooms flavored with a touch of truffle oil. With Passover approaching, I conjured up a vision of a Passover pizza that would satisfy my newly seduced taste buds yearning for those truffle-flavored mushrooms. I went out and bought a box of matzah before Passover so I could start experimenting. This is definitely a step up from the piece-of-matzah-under-the-broiler classic Passover pizza. The variety of toppings are endless…anything goes. Who says you have to suffer during Passover?!


  • Crust
  • 4 matzah sheets
  • 1 large bowl very hot water
  • 2 eggs
  • 2 tablespoons oil or melted butter
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried basil (optional)
  • Toppings
  • 2-3 tablespoons oil or oil and butter for sautéing
  • 1 sweet onion, sliced into thin wedges
  • 12 ounces mushrooms, any variety (I used shiitake and Portobello), sliced
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • 2½–3 cups mozzarella cheese, grated
  • Truffle oil (optional)


  • Preheat oven to 400 degrees.
  • Break the matzah into pieces and soak in the bowl in hot water for about 5 minutes or until soft. Then drain the matzah in a colander and dump the water. Place the drained matzah for the crust in the large bowl and mix together thoroughly with the remaining dough ingredients. The mixture should be moist and thick, but spreadable.
  • For a thicker crust, use a 12- to 14-inch nonstick pizza pan. For a thinner crust, use a 16-inch nonstick pizza pan. Grease pan lightly and spread the matzah mixture to the edges of the pizza pan, being sure to cover the bottom of the pan entirely. I started in the center and spread outward to the edges of the pan with a spatula.
  • Place the pizza pan in the 400-degree oven and bake for about 15 to 25 minutes (depending on thickness) or until crust is dry on the top and the bottom. Remove from oven and set aside.
  • While the crust is baking, heat a large sauté pan over medium heat with a little oil or oil and butter. Add the sliced onions, allowing them to cook slowly until browned and soft, but not mushy. Add a little salt after about 10 minutes of cooking. A little sugar can also be added to aid in the caramelization process. When done, after approximately 20 to 30 minutes, remove them from the pan and set aside.
  • Place the sliced mushrooms in the same pan and sauté until they are done, adding oil or butter if needed and salt and pepper to taste. Remove from pan when done and set aside.
  • Sprinkle the grated cheese over the baked matzah crust and top with the mushrooms and onions. Bake for 15 to 20 minutes or until cheese is melted and crust is crisp. Remove from oven and lightly drizzle a few drops of truffle oil over the pizza, if desired.
  • Tips and variations:
  • The dough can be made ahead of time and topped at a moment’s notice. Consider topping with tomato sauce, mozzarella and leftover roasted vegetables. Experiment with different cheeses and fresh herbs, like basil and oregano and any other toppings you enjoy on a regular pizza.
  • This pizza reheats well in a toaster oven the next day and is a nice treat for breakfast, lunch or dinner.

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