This cannabis pizza recipe bakes the infusion into the crust: canna-oil kneaded into a simple dough, topped with pepperoni, jalapeño and mozzarella and finished with hot honey. The dough makes two 12-inch pies.
How this cannabis pizza recipe doses by the slice
Total the canna-oil in the dough, divide by two dough balls, then by eight slices. With oil estimated at 32 mg per tablespoon, 2 tablespoons give 64 mg: about 32 mg per pizza and 4 mg per slice at most. Weigh the balls so they match.
Use one dose point at a time. On an infused crust, drizzle plain hot honey; save canna-honey for a plain or lightly dosed crust, measured per slice. Have one slice, then wait 2 hours.
Ingredients and method
Bloom the yeast in warm water with a pinch of sugar, mix in the oils, flour and salt, knead until smooth, and let the dough double in size. Divide it, stretch one ball, add sauce, mozzarella, pepperoni and jalapeño, and bake on a preheated stone or sheet at 450°F. Finish with honey warmed with red pepper flakes, plus parmesan. Our canna-oil recipe covers the infusion, and you can order flower ahead for curbside pickup at your nearest store.
Storage and labeling
Freeze the second dough ball in an oiled bag labeled "infused," with the date and its mg. Refrigerate leftover slices in a labeled container and eat them within 3 to 4 days. Keep it all away from kids and pets; poison control is 1-800-222-1222.
Swaps
Go vegetarian with mushrooms, peppers, red onion and olives. With store-bought dough, brush measured canna-oil evenly over it before topping. Pair it with our herbed grilled cheese for a comfort-food spread.
Adults 21 and older only. Enjoy it responsibly.
