Vegetarian Sun-dried Tomato & Cannabis Pesto Pizza

AuthorMy Edibles ChefCategory, , DifficultyBeginner

Homemade Vegetarian Sun-dried Tomato & Cannabis Pesto Pizza. Use your favourite store-bought crust or make your own dough & load it up with cannabis-infused pesto sauce, vegetables & cheese.

Vegetarian Sun-dried Tomato & Cannabis Pesto Pizza

Yields3 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

Cannabis Pesto
 4 cups fresh basil, lightly packed
 2 cloves garlic
 2 tbsp pine nuts
 ½ cup Parmesan cheese, grated
 ¼ cup Pecorino Romano cheese, grated
 ¼ cup regular olive oil
 ¼ cup cannabis olive oil
 1 tbsp lemon juice
 ½ tsp sea salt
 ¼ tsp black pepper, freshly cracked
Pizza Ingredients
 store bought or homemade par-baked crust
 pizza sauce
 1 - 2 tbsp cannabis pesto
  cup red onion, diced
 sun-dried tomatoes, sliced
 pizza mozzarella cheese
 marble cheddar cheese
 20 slices veggie pepperoni or meatless alternative

Cannabis Pesto
1

Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve & plunge it into the boiling water. Push the leaves down into the water with a wooden spoon & stir them so they blanch evenly. Blanch for 15 seconds, remove from the boiling water then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the basil dry.

**This step keeps the colour vivid & it takes out the slight bitterness in the basil**

2

Add the basil & then pine nuts to a food processor or blender, pulse until roughly chopped.

3

Purée the basil with the pine nuts, garlic, salt, pepper, lemon juice, regular olive oil & cannabis olive oil. When well blended, add the cheese & pulse briefly just to mix. Transfer to a bowl & adjust the seasoning. Store the extra pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

Pizza Preparation
4

Preheat oven to 420°F/215°C. Place the pizza crust onto a pizza pan. Spoon on the pizza sauce & spread evenly on the crust. Add small dollops of the pesto sauce all over the crust.

5

Evenly sprinkle the diced red onion, sliced sun-dried tomatoes & cheese all over the prepared crust. Evenly place the slices of veggie pepperoni on top of the cheese. Bake for about 15 minutes or until the edges & cheese are golden.

6

Remove from the oven & allow the pizza to cool for 5 minutes before cutting. Serve warm & enjoy!

Ingredients

Cannabis Pesto
 4 cups fresh basil, lightly packed
 2 cloves garlic
 2 tbsp pine nuts
 ½ cup Parmesan cheese, grated
 ¼ cup Pecorino Romano cheese, grated
 ¼ cup regular olive oil
 ¼ cup cannabis olive oil
 1 tbsp lemon juice
 ½ tsp sea salt
 ¼ tsp black pepper, freshly cracked
Pizza Ingredients
 store bought or homemade par-baked crust
 pizza sauce
 1 - 2 tbsp cannabis pesto
  cup red onion, diced
 sun-dried tomatoes, sliced
 pizza mozzarella cheese
 marble cheddar cheese
 20 slices veggie pepperoni or meatless alternative

Directions

Cannabis Pesto
1

Prepare a bowl of ice water. Bring a large pot of water to a boil. Put the basil in a sieve & plunge it into the boiling water. Push the leaves down into the water with a wooden spoon & stir them so they blanch evenly. Blanch for 15 seconds, remove from the boiling water then plunge the herbs into the ice water to stop the cooking. Drain immediately, squeeze the basil dry.

**This step keeps the colour vivid & it takes out the slight bitterness in the basil**

2

Add the basil & then pine nuts to a food processor or blender, pulse until roughly chopped.

3

Purée the basil with the pine nuts, garlic, salt, pepper, lemon juice, regular olive oil & cannabis olive oil. When well blended, add the cheese & pulse briefly just to mix. Transfer to a bowl & adjust the seasoning. Store the extra pesto in a small, covered container in the refrigerator for 1 to 2 weeks. Or freeze the pesto for as long as 1 month.

Pizza Preparation
4

Preheat oven to 420°F/215°C. Place the pizza crust onto a pizza pan. Spoon on the pizza sauce & spread evenly on the crust. Add small dollops of the pesto sauce all over the crust.

5

Evenly sprinkle the diced red onion, sliced sun-dried tomatoes & cheese all over the prepared crust. Evenly place the slices of veggie pepperoni on top of the cheese. Bake for about 15 minutes or until the edges & cheese are golden.

6

Remove from the oven & allow the pizza to cool for 5 minutes before cutting. Serve warm & enjoy!

Vegetarian Sun-dried Tomato & Cannabis Pesto Pizza

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