- Tomato sauce
- 1 tbsp regular olive oil
- ½ cup white onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme
- 28 oz can San Marzano whole peeled tomatoes, drained & crushed
- sea salt, to taste
- fresh cracked black pepper, to taste
- 2 tbsp cannabis olive oil
- Pizza crust
- 1 tsp instant yeast
- 1 tsp sugar
- 2 cups all-purpose flour
- 1 tsp sea salt
- cup warm water
- 1 tbsp olive oil
- 8 oz ovoline mozzarella cheese or buffalo mozzarella
- small bunch fresh basil.
In a large saute pan over medium heat, add 1 tablespoon of regular olive oil & onion. Sautée until tender.
Add minced garlic, thyme & oregano, cook until you can start to smell the fresh herbs.
Add the crushed tomatoes & season with salt and pepper, to taste. Lower the heat & simmer for 7 to 8 minutes to reduce & thicken the sauce.
Add the dry ingredients into a mixing bowl with a dough hook attachment or a food processor with the plastic blade attachment. Blend dry ingredients together.
Add warm water & olive oil. Mix on low speed until a dough ball forms. Mix on a higher speed for about 8 minutes with dough hook. If using a food processor, mix on low speed until a ball forms. Remove & knead by hand for at least 5 minutes to form a good gluten structure. *Add more flour as required if your dough is very slack & sticky*
Cut the dough into 2 pieces & form a round dough if you want round pizzas. Place each dough ball into lightly oiled bowls. Cover each bowl with a damp towel & place in a warm draft-free area. Allow to rise for 30 minutes or until the dough has doubled in size.
Remove the dough & place onto a floured surface. Using a rolling pin to roll out to desired size & thickness. Place onto a pizza pan or stone.
Add desired amount of sauce to the pizza crust. Top with sliced plum tomatoes, fresh basil leaves & slices of mozzarella. Drizzle on some cannabis olive oil for an extra kick.9
Bake @450F/230C for 10-15 minute or until crust is golden brown & cheese is browning & bubbling.10
Allow to cool a bit, cut & enjoy!