Count Down To Passover — Pizza

This is a very hectic time of year. 

We are preparing for Passover. 

This means that everything in the house, in particular in the kitchen and eating areas are cleaned and checked for leavened products, which are called “chametz.”

It is a lot of work. Fortunately, Raizel is home from school this week. She has been an amazing helper! I don’t know what we would have done without her!

In this state of in between, everything in the kitchen is more scattered than usual. My husband and Raizel have begun to clear out some of the cabinets for our Passover products. Hence, it might be difficult for me to do too much posting for the next week or so.

As I was clearing out my freezer, I found some frozen pizza dough that I wanted to use. 

However, making pizza at home is a bit complicated for me.

As observant Jews, we follow the Jewish dietary laws of keeping kosher.

For those who may not be familiar, in a kosher kitchen, milk and meat dishes are cooked and prepared separately. There is also a third food category, parve, which means neither meat nor dairy.


This means that we have separate meat and milk cooking utensils, and we do not cook milk and meat in the oven at the same time, nor eat meat and milk together at the same time.

I thought it might be helpful to include these 2 pictures that I found on line about how to keep kosher:

This picture gives you an idea of the ins and outs of having a kosher kitchen.

Some readers of this blog may have observed that I do not post recipes with dairy products. I rarely cook with dairy. I really only have about 2 dairy pots and only the barest of essential utensils for dairy food.

In order to not cook milk and meat in the same oven together, many people have 2 ovens. It is possible to manage with only one oven, but it takes a bit more planning. 

I am fortunate to have 2 separate ovens: one is for meat and the other is parve. But, I do not have an oven for dairy.

So, any dairy that we eat is usually cooked in the microwave. 

All of this is to explain why making this pizza was an accomplishment for me. Creating this pizza took a little bit of unconventional ingenuity.

I am very excited that I was able to come up with a way to make it!


1 lbs. pizza dough

Olive oil

Salt Spice Blend. Most of my spices have been put away for Passover 

Tomato sauce

Grated cheese



Roll dough onto pan to desired thickness. Add olive oil and sprinkle spices on top.

Bake in 450* oven until lightly browned.

Next step:

Add tomato sauce over prepared pizza dough and then add grated cheese. Microwave for 2 minutes.

Here are the pictures:


Pizza dough ready to shape


Pizza dough rolled out and on baking sheet

Olive oil and spices on top

Olive oil and spices on top

Cooked pizza dough. Love the color!

Cooked pizza dough. Love the color!

Cooked pizza dough with sauce and cheese.

Cooked pizza dough with sauce and cheese.

Voila! The final product!

Voila! The final product!


Voila! Nice fresh hot pizza!

The girls loved it, with the cheese and without the cheese. It is a good thing that I took pictures, because there is nothing left!



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34 thoughts on “Count Down To Passover — Pizza

  1. jncthedc April 15, 2016 at 10:38 AM Reply

    There are many rules to living a Kosher lifestyle. I have learned that one of the side benefits is improved self discipline. Some may look at “restricted eating” as a sacrifice; I view it as a cultural attachment and an opportunity to live a healthier lifestyle.
    Enjoy your Passover holiday!

    Liked by 2 people

    • Cooking For The Time Challenged April 15, 2016 at 10:43 AM Reply

      I agree. True freedom is exists within structure and boundaries. I see it as “freedom to” rather than “freedom from.” Have a happy and sweet Passover too!

      Liked by 3 people

  2. SimpletoWow April 15, 2016 at 10:58 AM Reply

    Brilliant and resourceful! Loved the pareve and dairy options from the same pizza dough. Wishing you and your family a happy, healthy and meaningful Passover..

    Liked by 2 people

  3. atribeuntangled April 15, 2016 at 11:21 AM Reply

    A Happy Passover to you and your family.

    Liked by 2 people

  4. Spotlight Gesundheit April 15, 2016 at 11:54 AM Reply

    Happy Pesach!

    Liked by 1 person

  5. Pan April 15, 2016 at 12:18 PM Reply

    I love your recipes and pictures 💛
    And your workarounds to make it all come together, show me the creative organization skills you have.. And that pizza looks delicious !!!

    On a dairy side note : Have you ever tried Silk’s Cashew Milk ? It comes in unsweetened, sweetened and chocolate.. It’s creamier than almond milk and tastes better too.. It can be used in baking and gravies, sauces, anything you’d normally use milk for in a recipe.. The taste is the closest to milk that I’ve found.. I use it in my cereal too.. I was wondering if that’d help with the dairy issue during Passover, to use a milk substitute.. It is healthy too.. I love milk but have been using cashew milk a lot more lately..

    Liked by 1 person

    • Cooking For The Time Challenged April 15, 2016 at 12:23 PM Reply

      We use soy and rice milk during the year. On Passover, I usually make almond milk. It might be available kosher for Passover, nowadays. But, cashew milk sounds good too! I have to check it out.


      • Pan April 15, 2016 at 4:29 PM

        You can make that as well.. just good water and cashews.. soak then puree.. you can start with making a butter and thin with water and puree again as desired.. the best part of the process for me is NO STRAINING NEEDED.. YaaY !!!

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 4:39 PM

        Oh this does sound good. I never strain the almond milk, but when it gets near the end, no one will touch it.😕

        Liked by 1 person

      • Pan April 15, 2016 at 5:27 PM

        Hahahaha gee I wonder why ? 😄
        Good for you though, it’s a pain to strain that.. That’s why I don’t make it.. Never thought to just let it settle.. I bet yours tastes richer than store bought because it isn’t strained..

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 5:38 PM

        It does. It’s a little thicker too.

        Liked by 1 person

      • Pan April 15, 2016 at 4:31 PM

        Btw, its using raw cashews..

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 4:36 PM

        I think it sounds really good. It can definitely be used on Passover. Thx! BTW, just made the chicken from last week with the balsamic vinegar. I didn’t use applesauce, but I think it’s a really good idea. Adds moisture and sweetness. Great idea! Thx!

        Liked by 1 person

  6. Ann Coleman April 15, 2016 at 2:37 PM Reply

    Thank you for explaining more about what it means to keep kosher. (I had never realized there was a third category) And that pizza looked delicious!

    Liked by 1 person

    • Cooking For The Time Challenged April 15, 2016 at 2:43 PM Reply

      Thank you! The pizza was great and I am happy I could find a way to make it easily. It also did not take very much time. A win-win.


  7. anotherfoodieblogger April 15, 2016 at 2:55 PM Reply

    Thank you for the look into a kosher kitchen, I’ve learned a lot from just this one post!

    Liked by 1 person

    • Cooking For The Time Challenged April 15, 2016 at 3:08 PM Reply

      Thank you for reading! I always struggle with how much information to share. My goal is to provide clarity, without too much distraction. I hope it was helpful.😊

      Liked by 1 person

      • Pan April 15, 2016 at 5:42 PM

        The way you weave the details in makes your recipe more interesting because it’s like reading a story too.. You have a great writing skill..

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 5:49 PM

        Thank you! I don’t see myself as a writer, because I am not a literary sort. I more or less write like I speak. But, maybe blogging has strengthened my writing skills because I am doing it more?

        Liked by 1 person

      • Pan April 15, 2016 at 6:04 PM

        Nope.. Writing like you speak will always work.. Do people tell you, how easy you are to listen to, or tell a good story ? I’m betting the answer is yes..

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 6:12 PM

        They do actually. I speak a lot as part of my job too. Thank you for your kind words. I don’t think anyone ever said that before.💕

        Liked by 1 person

      • Pan April 15, 2016 at 6:43 PM

        Sure they did just in a different way and reason.. Your worry keeps the details in check and topic related.. But don’t doubt your writing talent.. 😊 Always glad to give a helpful observation..

        Liked by 1 person

      • Cooking For The Time Challenged April 15, 2016 at 6:52 PM

        Thank you again! Getting ready for Shabbat now.💐

        Liked by 1 person

  8. Bernadette April 17, 2016 at 5:02 PM Reply

    Oh my goodness, I had no idea how much work went into keeping a kosher kitchen. The religious observation of it must mean a great deal to you and your family to put so much effort into it. Enjoy.

    Liked by 1 person

    • Cooking For The Time Challenged April 17, 2016 at 5:59 PM Reply

      It becomes easier as you do it. I guess I see it as a spiritual discipline that connects me to God and infuses holiness into the physical and transforms it into something spiritual. And, it gives meaning and purpose to my life.


  9. Rotwein Wanderer April 21, 2016 at 11:45 PM Reply

    Passover is starting today? Any plans to post photos of the special food?

    Liked by 1 person

  10. reocochran May 4, 2016 at 9:31 PM Reply

    Looks delicious! I may have to add non-kosher ingredients, though if mushrooms and onions are off limits. My cousin is married to a fine Jewish man, she is a Christian and they work together well. 🙂

    Liked by 1 person

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