Cook: 10 - 12 minutes

This is packed with delicious flavours. I have used a combination of spinach, artichokes and olives here but you can mix and match any vegetables, such as courgettes, aubergines and pepper. Perhaps some left over vegetables from your Seder night which would roast well on top of tomato matzah pizza to bake in the oven? The feta adds a lovely kick but you choose a different cheese if you prefer, can omit it if you prefer a parev dish.

Preheat the oven to 200˚C (180°C fan).
Steam the spinach with a little salted water and when cooked run under cold water to cool it then and squeeze out the water.
In a small bowl, mix the passata/tomato puree with a pinch of salt, pepper and extra virgin olive oil.
Place the matzahs on an oven tray lined with baking parchment and spread with the tomato mixture.
Scatter the spinach, artichokes and olives ove and drizzle with more extra virgin olive oil.
Bake for 10-12 minutes.
Scatter over the feta cheese, if using, and serve while hot.

Ingredients

Name: Midweek spinach, artichoke and olive matzah pizza
Prep time: 5 min
Cook time: 10 min
Ingredients: 250g spinach 2 tsp extra virgin olive oil 4 tbsp passata or tomato puree diluted in 4 tbsp. water 2 whole matzahs 100g grilled artichokes from a jar or plain ones from a tin, sliced A handful of pitted black olives 1 tbsp fresh parsley, finely copped Feta cheese to crumble on top (optional) Sea salt and black pepper, to taste You will also need an oven tray, lined with baking parchment

250g spinach

2 tsp extra virgin olive oil

4 tbsp passata or tomato puree diluted in 4 tbsp. water

2 whole matzahs

100g grilled artichokes from a jar or plain ones from a tin, sliced

A handful of pitted black olives

1 tbsp fresh parsley, finely copped

Feta cheese to crumble on top (optional)

Sea salt and black pepper, to taste

You will also need an oven tray, lined with baking parchment