Passover 2016 is upon us, which means you have Seder dinner with family, and the commencement of some food restrictions to look forward to this weekend. Tomorrow morning you may smell the aroma of burning chametz, as the city's Orthodox community prepares to observe.
Because eight days without leavened bread can be a difficult feat in bagel- and pizza-obsessed New York City, we've set out to bring the observant Jews of New York a dash of respite from Passover's dietary demands. We took a trip to Speedy Romeo's new LES digs for a look at how gourmet matzo pizza can be crafted. It's simple enough to whip up at home, and is so tasty it will definitely curb your bread cravings.
Chef Justin Bazdarich carefully spreads San Marzano tomato sauce over the shmura matzo (round matzo), coating it evenly with a mix of shredded Parmigiano-Reggiano and Pecorino Romano cheeses and slices of fresh mozzarella. To complete the pie, scatter with basil leaves, dry oregano, chili flakes, sea salt, and extra virgin olive oil. If you don't have a wood-burning pizza oven in your apartment, employ your oven's broiler.