Yield: 4 Servings
|Seasonings; of your choice|
I make a great Pesach Pizza. Beat eggs , farfel and a little salt like you would do for matzo brie. Spread on the bottom of a pan. I get a round aluminum pizza pan. Bake till set, about 25 min. Remove from oven, spoon tomato sauce over the crust and sprinkle shredded cheese and garlic powder on top. Return to oven till cheese melts. I even cut it into triangles like the real thing.
From: Elaine Radis (aunite_e@...) Posted to JEWISH-FOOD digest V97 #082 by "Andrea Herrera" (Andreah@...) on Mar 10, 1997