Pot Pizza Taste Great

By Cheri Sicard

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pot-pizza

Pot Pizza is a healthier way to enjoy everyone's favorite food.

Pizza is an Italian styled American favorite. However, depending on how the pizza pie is made, the crust may be too doughy, dense, and/or heavy. As a result, the thunder is stolen from all those delicious toppings. This medicated recipe attempts to rectify this potential issue. Puff pastry dough creates a light, flaky, and dreamy pizza many have yet to experience. Built with favored toppings, this recipe will turn into a new weekly favorite.

This Pot Pizza Dinner: yields 2 puffs, serves 4

INGREDIENTS:

1 sheet of frozen pastry dough

1 tbsp cannabis infused butter

2 tsp of extra virgin olive oil (for brushing)

1 tbsp cannabis infused pesto

1 cup baby bella mushrooms (washed and sliced)

1/2 small spanish onion (finely chopped)

3 baby bell peppers (diced, assorted colors)

4 cloves garlic (minced)

1/2 cup fresh mozzarella cheese (shredded and divided)

1/4 cup goat cheese (chevre)

1/3 cup finely shredded Parmesan cheese (divided)

1 tsp of salt and pepper to taste (divide among pizzas)

PREPARATION:

Prior to cooking, thaw the frozen puffed pastry dough in the fridge for several hours and then allow the dough to sit on the counter at room temperature for about 10 minutes before beginning prep-work.

To begin, preheat the oven to 415 degrees Fahrenheit and place a sheet of parchment paper on a large baking sheet.

Unravel, and lay flat one sheet of the thawed pastry dough on a clean counter or cutting board. Proceed to cut the sheet in half directly up the middle to form two dough portions for the two separate pizzas. Place both pizza dough portions on top of the parchment paper on the baking sheet.

Next, heat up the canna-butter over medium heat in a large skillet. Add in the clean, sliced mushrooms, and season with a sprinkle of salt and pepper. Allow the mushrooms to sauté for about 5 minutes. Add 2 cloves of minced garlic to the mushrooms and continue to cook for an additional 3-5 minutes until the mushrooms are tender and the garlic is fully cooked, but not burnt.

After, dice up both the onion and bell peppers into small bits, and place these veggies into a small bowl. Mince the remaining 2 cloves of garlic and add this to the onions and peppers. Sprinkle with the remaining bit of salt and pepper, lightly toss, and set the bowl to the side for now.

Begin the pot pizza assembly process.

Lightly brush each half of puffed pastry dough with some extra virgin olive oil, creating a vertical stripe right down the middle.

On one of the pizzas, spread a line of cannabis infused pesto in a vertical stripe down the center of the dough.

Next, sprinkle half of the mozzarella cheese (1/4 cup each) on each of the pastry portions, making sure to leave about a 1/2 inch border around the sides.

After, top the first pastry with the sautéed mushrooms and garlic. Then, top the second pastry dough with the sliced onions, baby bell pepper and minced garlic blend.

Finally, sprinkle the 1/3 cup of Parmesan cheese evenly over both pizzas.

Bake the pot pizzas for about 15 minutes or until the edges are a light, golden-brown color, fully puffed, and the cheese is melted completely.

Remove the pot pizzas from the oven and proceed to top both pastries with crumbles of goat cheese as garnish. Allow the pizzas to cool (5 minutes). While the pizzas are cooling, the goat cheese crumbles will melt into the rest of the toppings.

Finally, cut both pizzas into “appetizer-friendly” strips and plate them.

Serve immediately and enjoy!