Celebrate Father’s Day with our Euro 2016 inspired Matzo Pizzas!

This Father’s Day is set to be extra special, as the year it also falls on a weekend of international European football on TV. Euro 2016 is now upon us, so you might well be expecting your dad to remain firmly planted on the couch in front of the TV this Saturday and Sunday.

But, with so much sport to enjoy, wouldn’t it be great if you could find an easy-to-make snack for Dad that he could enjoy during the footy? Well, we think Matzo Pizzas would be perfect… which is why we’ve got a couple of Euro-themed recipes below for you to make for him that will be perfect for the two games on Sunday evening.

All the recipes are really easy – and we want you to show us how you got on making them. So, why not share a picture (or even better a video) with us online once you’ve made a fabulous Matzo Pizza? You can do so on Twitter or through our Facebook page, using the hashtag #MatzoPizza.

Swiss Cheese and French Onion Matzo Pizza

Sunday 19th June – Switzerland vs France (8pm KO)

The French and Swiss are famous all over the world for their food, and with this simple cross-border dish it’s easy to see why. Bon appétit!


4 Rakusen’s Traditional Matzos
200g Swiss cheese
2 large white onions
2 tbsp olive oil
Balsamic vinegar
Fresh basil leaves


Peel and slice the onions. Pour the oil into a pan, ensuring the the whole bottom surface of the pan is coated, and warm on a medium heat until sizzling. Add the onions to the pan and stir well to make sure the onions become coated in the oil. To prevent the onions from burning, reduce the heat slightly and allow them to cook for 10 minutes, stirring occasionally.

Sprinkle a pinch of salt and sugar over the onions and continue to mix well. If the onions start to dry out, add a small amount of water to the pan. Turn the heat down to low and allow the onions to caramelise for a further 30-60 minutes, adding more water and oil to prevent burning if necessary. When the onions start sticking to the pan, scrape them off and continue to cook. At the end of the cooking time, add a dash of balsamic vinegar to help remove the onions from the pan.

Heat the oven to 180oC. Grate the Swiss cheese and sprinkle on the matzos. Spoon the onions evenly on top of the cheese. Place the matzo pizzas into the oven and cook for 10-15 minutes until the cheese has melted. Sprinkle with fresh basil and serve.

Byrek and Mititei Matzo Pizza

Sunday 19th June – Albania vs Romania (8pm KO)

A mix of two classic dishes from Albania and Romania, this hearty recipe is sure to satisfy any dad-sized appetite.


4 Rakusen’s Traditional Matzos
300g ground beef
240g feta cheese
1 white onion
1 tbsp olive oil
1 garlic clove, minced
Salt and pepper
1 tsp paprika
1 tsp thyme


Add the ground beef, olive oil, garlic, paprika and thyme into a large bowl and mix well. Pour in 30ml of water and continue to mix. Season the mixture to your taste with salt and pepper. Knead the mixture for roughly 5 minutes, then cover the bowl with cling film and place in the fridge to chill for around 5 hours.

Preheat the oven to 180oC. Mould the mixture into about 12 small sausages. Add a little oil to a pan over medium heat and fry the sausages for around 10 minutes, turning frequently until they browned and cooked through.

Finely dice the onions and fry with oil until they have browned. Mix the onions with the feta cheese and spread this mixture onto the matzos. Chop up the sausages into slices and add them to the matzo pizzas. Place the matzo pizzas into the oven and cook for 10-15 minutes.