I saw this one in the paper this morning. Here is their quote, "Here's a twist on thin-crust pizza using matzo, the crispy unleavened bread traditionally eaten during Passover."
(serves 4)
2 cups basil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup EVOO
1/2 cup pine nuts, toasted in a dry skillet*, divided
1 garlic clove
Kosher* salt and freshly* ground pepper, to taste
4 sheets matzo
4 t. EVOO
1&3/4 cups shredded mozzarella, divided
1 large tomato, thinly sliced
Place rack in center of oven. Preheat broiler.
To make the pesto: Combine the basil, 1/2 cup Parmesan, 1/2 cup olive oil, 1/4 cup pine nuts, and the garlic clove in a food processor. Pulse until smooth. Season to taste with S&P. Lay the matzo sheets, pale side up, on a baking sheet. Brush evenly with the 4 t. olive oil. Broil 1 min. or until golden brown. Top each matzo evenly with 1&1/4 cups shredded mozzarella. Broil 1 min. or until cheese melts. Remove; spread each matzo with 1/4 cup pesto. Top evenly with tomato sliced; sprinkle with 1/2 cups shredded mozzarella. Broil 1 min. or until cheese has melted and starts to brown. Sprinkle with 1/4 cup pine nuts. Cut each pizza into quarters and serve with extra grated Parmesan.
"Many books can inform, but only the Bible can transform"
Have FUN in the SUN today!!!!!
Love,
Machete Milletti
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