Passover Pizza Souffle Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Cover with cheese, tomato slices, and olives. Place pizzas on cookie sheets.
• Bake for 5 minutes at 350 degrees F (175 degrees C), or until cheese has melted.

Steps:

• Preheat the oven to 350 degrees F.
• Spread parchment paper on a baking sheet.
• Heat the water, margarine and salt in a pot until the margarine is melted.
• If you are using kosher for Passover margarine this may take some time.
• Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
• Return to low heat and cook for 1 minute.
• Keep stirring.
• The dough should come away from the sides of the pot and form a rough ball.
• Remove from the heat and let cool for about 5 minutes.
• Beat in 1 egg.
• When the dough is smooth and the egg has been fully incorporated into it, beat in another.
• Keep doing this until all 5 eggs have been added and the mixture is completely smooth.
• You will get a good workout if you do this by hand with a wooden spoon.
• Spread the dough on the baking sheet covered in parchment paper in pizza crust formation.
• You can make one large of several smaller crusts.
• I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough.
• Bake for about 15 minutes, until the crusts can hold their shape.
• Remove from the oven and let cool for about 10 minutes.
• Spread the tomato sauce evenly over the pizza crusts.
• Sprinkle the cheese over the tomato sauce.
• Sprinkle oregano over the top.
• If you want to add any toppings, this is the time and place.
• One of my kids likes olives on her pizza, another likes chopped tomatoes.
• Bake in the oven for another 15-20 minutes, or until the cheese is bubbly.

Steps:

• Lightly butter a 9 x 13 inch pan.
• Wet the matzos lightly with water.
• Fit 2 1/2 matzos on the bottom of the pan.
• Cover the matzos with half of the tomato sauce and arrange the sliced cheese over the sauce.
• Cover the cheese with the remaining matzos and pour the remaining sauce over the whole thing.
• Sprinkle the top with onion and garlic powder.
• Beat the eggs with the milk and pour this over the matzos.
• Bake in a preheated 375 degree F oven for 30 minutes or until the custard is set.
• Let rest for 10 minutes before cutting into serving portions.

Steps:

• Cook broccoli and drain.
• Put in blender with egg yolks, onion, 2 tablespoons vegetable soup mix and mayonnaise.
• Add grated zucchini and matzo meal.
• Beat egg whites separately.
• Fold into vegetable mixture.
• Grease a 9X13 inch pan.
• Bake at 350 degrees till browned for 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sweet potatoes into a large saucepan, cover with water, and bring to a boil. Gently boil over medium-low heat until tender, 15 to 25 minutes. Drain the sweet potatoes, peel, and mash in a large mixing bowl. Using an electric mixer, beat the sweet potatoes until fluffy, about 5 minutes. Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, 1 teaspoon cinnamon, ginger, nutmeg, and egg. Spread the mixture into the prepared baking dish.
• Beat in 1/3 cup of margarine, 1/2 cup brown sugar, orange juice, salt, cinnamon, ginger, nutmeg, and egg. Spread the mixture into a 9x13-inch baking dish.
• In a bowl, mix the crushed matzo, 1/2 cup margarine, 1/4 cup brown sugar, and 1 pinch cinnamon. Spread the topping evenly over the sweet potato mixture.
• Bake in the preheated oven until the topping is golden and bubbling, about 30 minutes. If the topping needs more browning, switch the oven to broil and brown under the broiler darker, about 3 minutes.