I like pizza a lot but I have come to dislike thick, heavy crust and loads of cheese. I have made my own pizza dough with wonderful results but I have been looking for a lighter way to enjoy pizza. Yesterday I found the most amazing recipe for egg and onion matza; so I decided to use it as a Matza Pizza Crust. I baked the matza in large squares for 10 minutes and then I added pizza sauce, fresh oregano, garlic and shredded a small amount of cheese on top (I actually used garlic and dill cheese curds we just picked up–they are soooo good.) I threw the pizza back in the oven at a lower temperature and baked for 5 minutes. The pizza was terrific–light and crispy without feeling like I was eating cardboard and the matza held up better than a tortilla. Yes, I have tried to make mock pizza with tortillas but they end up too crispy and I get more of a nacho eating experience than a pizza one. I highly recommend experimenting with matza as a pizza dough!
I did not take pictures of the pizza–it tasted so great I ate it all before the thought crossed my mind; but I remade mini-pizzas using regular sized matsa and they were just as good.