Mushroom and Artichoke Matzo Pizza

To add richness to your summer buffet try making Matzo (a thin, crispy unleavened bread) topped with creamy ricotta, artichoke hearts and oven-roasted mushrooms. This recipe will help you make the perfect pizza snack to enjoy during a family night in.

  • 1 170-mL jar marinated artichoke hearts
  • 10 medium to large button mushrooms, thickly sliced

  • 4 squares of matzo
  • 11⁄2 cups grated mozzarella
  • 1⁄2 cup ricotta
  • Salt and pepper

  • 2 cups packed baby arugula
  • 1 tbsp lemon juice

  • 1 tbsp olive oil
Directions Yield:  Serves 6

  1. Drain artichokes, reserving brine. Chop and reserve.
  2. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place mushrooms on baking sheet in a single layer and roast 20 minutes. Immediately toss hot mushrooms with reserved artichoke brine.
  3. Place matzos on a separate baking sheet and top with chopped artichokes. Sprinkle evenly with grated mozzarella, a few dollops of ricotta and sliced mushrooms. Drizzle any remaining artichoke juices over pizzas. Season with salt and pepper and bake 3 to 6 minutes or until cheese is just melted. Watch that matzo edges do not burn.
  4. Meanwhile, toss arugula with lemon
 juice and oil and season with salt and pepper. As pizzas come out of the oven, cut each in half and top with dressed arugula.
Recipe by:
Claire Tansey
Angus Fergusson
House & Home April 2010