Sun, Jul 5, 2020
∙ READING TIME: 3 MINUTES ∙

As most of us hunker down and stay safe, food is among the ‘high’ points of the day. One of the best comfort foods – pizza, with Cannabis – makes me feel better. Always remember that when you are cooking with Cannabis, don’t let the oven temp go above 340 degrees.

#Indulgeresponsibly #Dontfeartheedible

Green Pizza Bianco

Being able to make a white sauce, or béchamel, provides lots of wonderful culinary options. And it sounds real fancy. Spoon it over your pasta or ladle over seafood.  Add cheese for a great mac and cheese or pour over the top of nachos.

1 small homemade/store-bought pizza crust
½ cup béchamel sauce (recipe below)*
3 cremini mushrooms, wiped clean and sliced
1 tablespoon rosemary, chopped
Crushed red pepper
¼ cup fontina cheese, thinly sliced, room temp.
Pinch of salt

1. Heat oven to 400° F.

2. Place the crust on a baking sheet and drizzle with the olive oil. Bake according to the package directions, but remove the crust five minutes before the time suggested.

3. Turn oven down to 340° F.

4. Spread the crust with the white sauce, then top with mushrooms, rosemary, red pepper and fontina.

5. Bake until the cheese melts, about 4-5 minutes.

Béchamel Sauce

3 1/3 tablespoons canna-butter
4 tablespoons all-purpose flour
Pinch salt & Pinch white pepper
2 cups milk, warm

1. In a small saucepan melt the canna-butter over low heat.

2. Whisk in the flour, salt and pepper until smooth.

3. Slowly add the milk, whisking to prevent lumps.

4. Cook without simmering until the white sauce thickens, about 5-7 minutes

[10 1/4 cup servings]

Soppressata Pizza

We have decided to go with soppressata rather than pepperoni for this pizza. Nothing personal.
Just a new tasty take on an old classic. If you like you can add some béchamel sauce – double whammy.

1 large prepared pizza crust
2 tablespoons olive oil
4 teaspoons canna-olive oil
1 cup tomato sauce
1 ½ cups mozzarella, room temp.
½ cup soppressata, thinly sliced
¼ cup chopped scallion
Coarse black pepper

1. Heat oven to 400° F.

2. Place the crust on a baking sheet and drizzle with the unmedicated olive oil.

3. Bake according to the package directions, but remove the crust five minutes before the time suggested. Turn oven down to 340° F.

4. Spread the pizza with four teaspoons of

canna-olive oil added to the tomato sauce.

5. Top with the cheese, soppressata, scallion and black pepper, and add pizza back to oven to bake until cheese is melted, about 6-8 minutes.

[Serves 4]

Garden Pizza

Salad pizzas have always been an interesting concept. Confusing, but after years of contemplation I have decided they are pretty cool. Like crusty bread and a salad – but better.

1 lb ¼ cup (4 tablespoons) canna-butter
¼ cup (4 tablespoons) butter
2 cups packed brown sugar
½ cup dark syrup / 2 cups heavy cream
¼ teaspoon salt / 2 teaspoons vanilla extract
2 tablespoons smoked sea salt

1.  Heat oven to 325˚.

Spray two baking pans with spray. In a small bowl combine the coconut,
sugar, flour, and salt. Mix well.

2. Drop by two rounded teaspoons onto baking sheets. Bake for 20 minutes
until golden brown. Cool on a wire rack.

3. In a small microwave safe bowl, melt the chocolate at 30 second intervals.  Check each time, stirring, as sometimes it’s melted but you can’t tell by sight.  Place in a narrow bowl.

4. Dip half the cookie into the melted chocolate and lay on parchment to set.

[Serves 2]

RECIPES by LAURIE WOLF | PHOTOS by BRUCE WOLF