Recipe: Mega THC-Infused Pizza
Add a fun, edible pizza to your party. It’s packed full of potent cannabis.
Published on
The comforting food will be a hit at any gathering and in times of stress. Bring your friends and family to an infused party. This is the opportunity to cover your pizza with piles of infused vegetables and meats, like sausage or ground beef, sautéed in cannabis oil. You can go one step further and drizzle the olive oil with cannabis before adding the toppings. If you want to offer toppings that are not infused, then do so. If you want to keep it simple, buy ready-made crusts or make your own. The toppings are the key to this pizza. Limitless options include — I hate to even write this — pineapple and apples. Let people decorate their own while you keep an eye on the oven, which should be set to no higher than 340º F. And hide their car keys!
Ingredients
4 pre-made large pizza crusts
One 16-ounce jar of tomato sauce with basil
Cannabis olive oil 6 tablespoons
Peel and slice 2 large onions
Two cups of spinach that has been cleaned and tightly dried
Two cups of thinly sliced mushroom
Cut the broccoli into florets.
Two tablespoons of crushed red pepper
3 cups shredded mozzarella
½ cup grated parmesan
Two cups of your choice of toppings
Servings are approximately 8
Driving Directions
1. Heat oven to 340º F.
2. Roll and stretch each crust to the desired thickness. Remember that the dough will expand in the oven.
3. Stir in 1 to 2 tablespoons canna-oil into the sauce until evenly distributed. Leave an inch around the edge of the crusts to spread the sauce.
4. Sauté the vegetables individually in the canna-oil (though you can use the same pan for each vegetable). For the mushrooms and onions, use 1 teaspoon of oil each, while the spinach and onion require 1-2 tablespoons. Serve in small bowls.
5. Put the other garnishes — broccoli, mozzarella, Parmesan and meats — in bowls at the table.
6. Allow guests to choose their garnishes. Then, bake the dish until the cheese melts and the crust turns golden. If desired, sprinkle crushed red pepper on top.
Originally published in Issue 29 of Cannabis Now. LEAR MORE
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