• 3 cups matzah farfel
• 2 1/2 cups hot water
• 2 eggs plus 2 whites (or 3 eggs), lightly beaten
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup matzo meal
• 11 oz. can (312 g.) Passover tomato mushroom sauce
• 2 cups mushrooms, sliced
• 1 green and 1 one red pepper, chopped
• 1/2 lb. (250 g.) part-skim Mozzarella cheese
  (about 2 cups grated)

• Substitute 1 1/4 cup bottled or homemade tomato sauce or salsa, if desired.
• Optional toppings--sliced tomatoes, olives, zucchini, red onion
• Use product Kosher for Passover

Also see:  Healthy Helpings: 800 Fast & Fabulous Recipe

Cheese -- Pizza -- Passover Recipes -- Passover Pizza

Cooking Tips: ~  Wine Kosher for Passover

The tomato sauce has a lot of acidity and sugar, which is why beer goes so well with pizza, however, beer is NOT kosher for Passover.
Try a nice Red Wine Kosher for Passover to enhance your meal

Full and toasty Chardonnay holds up to the mouth-filling and roasted tomato flavor of the pizza sauce and richness of the cheese.

The acidity of a light Beaujolais serves as a foil for this pizza's cheesiness. A classic Chianti is also a great choice. For an American alternative try Sangiovese, named for the grape used to make Chianti.

The herbaceous quality of Sauvignon Blanc works perfectly with the pizza's green pepper and mushrooms.

Pinot Noir is a red wine that is light enough not to overpower the pizza loaded with veggies. The wine's earthiness is an added bonus, as it complements the mushrooms on the pizza.

Wine with a Hawaiian Pineapple pizza? Absolutely! Sauvignon Blanc is fantastic with this pizza. Its acidity complements the pineapple.