Magazine
Our potato matzah pizza is topped with a sun-dried-tomato pesto, shallots and fresh rosemary and roasted to perfection.
With goat cheese, beets and balsamic vinegar, it’s pretty much an extra crunchy beet salad.
Who needs toast or a bagel when you can top matzah with avocado and smoked salmon?
Piles of pastrami make this matzah pizza an indulgent lunch or dinner.
Let Brussels sprouts and ricotta cheese work their magic atop a board of matzah.
