• 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

• Toppings
•  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.

Pizza crust

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!