We all know the first law of Pizza-Like Objects: If it's made with some combination of zesty tomato sauce, a wheat-based bready product, and oozy melted cheese with a hint of pepperoni, it's going to taste good. Perhaps not great, but reliably pretty good. And that's the problem with English muffin pizza. It's good stuff, to be sure, but the thing about good things is that they all have the ability to be great.
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Matzo pizza is one of those ideas that seems great on paper, but doesn't quite pan out in reality. What you're hoping will happen is that your pizza will come out tasting something like a fresh, homemade version of a Domino's Thin Crust pizza. What really happens is that by the time your cheese is done melting, the sauce has soaked into your thin matzo base, and you end up folding the flaccid objects in half, hovering over the garbage can as you shamefully shovel them into your mouth. Here's how to fix that problem.
French bread pizza doesn't have to be that boring, overly sweet, soggy staple of cafeteria lunches that we all know. Here's how to make a version that's boldly seasoned, well balanced, and perfectly textured.