Ingredients for Passover Pizza Souffle
- 1 tablespoon butter, for greasing the pan
- 6-8 matzahs (depending on size, enough to layer the 9x13 inch pan)
- Water
- Tomato Sauce & Mushrooms
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- American Cheese
- 4 large eggs
- 1 cup milk (dairy or non-dairy, Passover-friendly)
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How to Make Passover Pizza Souffle
- Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch baking pan.
- Lightly moisten the matzahs with water, just enough to soften them slightly. Do not over-soak.
- Arrange approximately half of the matzahs (3-4) on the bottom of the prepared pan, slightly overlapping if necessary.
- Spread half of the tomato sauce evenly over the matzah layer. Top with half of the shredded mozzarella cheese.
- Layer the remaining matzahs on top of the cheese.
- Pour the remaining tomato sauce over the top layer of matzah.
- Sprinkle evenly with onion powder and garlic powder.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Gently pour the egg mixture evenly over the entire pizza soufflé.
- Bake for 30-35 minutes, or until the custard is set and the top is lightly golden brown.
- Let the soufflé rest for 10 minutes before cutting and serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
36g
Carbs
5g
