AuthorInfusedEatsA deliciously savory Cannabis Infused Chicken Alfredo pizza with a tangy sourdough crust to tantalize you.
Grind and decarb the cannabis in oven at 250° F for 25 minutes
Add olive oil and return to oven at 250° F for 1 hour
Strain cannabis from olive oil and return cannabis to the oven safe dish and retain to use in the next phase.
Combine infused oil, hot water, yeast, sugar, sourdough starter, salt and 1 cup of flour and whisk until smooth. Add in next cup of flour and mix with wood spoon until it comes together in a sticky dough.
Turn out on heavily floured surface using remaining cup of flour and knead, working in the remaining flour as needed to form a moderately stiff dough. Continue kneading for 8 - 10 minutes until it’s a soft, supple texture.
Place dough ball in an oiled pan turning to coat the dough. Cover and let sit in a slightly warm place for about 30 minutes or until doubled in size. Punch dough down and let sit for 10 more minutes. Form into a tight dough ball by turning the dough into itself a few times, cover with flour and place in refrigerator until chilled and ready to use, or up to 24 hours.
In the oven safe dish with the previously reserved cannabis from the olive oil step, combine in the butter, cubed. Place in oven at 250° F for 1 hour. Strain the butter from the cannabis with a fine mesh strainer.
Combine the infused butter and the heavy cream in a small saucepan on med-low heat and simmer for about 5 minutes stirring frequently. Add in the garlic and sweat it for a couple of minutes.
Stir in the parmesan and let cook for a couple minutes to fully melt the cheese. Stir in the chopped parsley. Remove from heat and let fully cool and thicken before making the pizza.
In a frying pan on medium-high heat heat the olive oil then add in the garlic and cook till slightly browned. Add in the chicken and salt and pepper to taste. Cook the chicken until cooked through and just beginning to brown.. Drain juice and set aside to cool.
Slice the mushrooms, red peppers and onions.
Preheat the oven to 475° F
Grease a large pizza pan. On floured surface form your dough ball into a circle then press around the edges to form a crust while flattening the center thin. Form the dough into a pizza shape in the greased pizza pan.
Spread the thickened alfredo sauce across the pizza evenly to about an inch from the edge. Top with about ¾ of the mozzarella, spreading it evenly. Add the mushroom, onions and peppers. Top with remaining mozzarella and place in the center of the preheated oven for about 12 to 14 minutes or until the edges is browned and crispy. (You may want to rotate the pizza ½ turn halfway through the cooking.)
Remove from pizza and optionally brush the edges with melted butter and sprinkle with Parmesan cheese before slicing and serving hot.
Ingredients
Directions
Grind and decarb the cannabis in oven at 250° F for 25 minutes
Add olive oil and return to oven at 250° F for 1 hour
Strain cannabis from olive oil and return cannabis to the oven safe dish and retain to use in the next phase.
Combine infused oil, hot water, yeast, sugar, sourdough starter, salt and 1 cup of flour and whisk until smooth. Add in next cup of flour and mix with wood spoon until it comes together in a sticky dough.
Turn out on heavily floured surface using remaining cup of flour and knead, working in the remaining flour as needed to form a moderately stiff dough. Continue kneading for 8 - 10 minutes until it’s a soft, supple texture.
Place dough ball in an oiled pan turning to coat the dough. Cover and let sit in a slightly warm place for about 30 minutes or until doubled in size. Punch dough down and let sit for 10 more minutes. Form into a tight dough ball by turning the dough into itself a few times, cover with flour and place in refrigerator until chilled and ready to use, or up to 24 hours.
In the oven safe dish with the previously reserved cannabis from the olive oil step, combine in the butter, cubed. Place in oven at 250° F for 1 hour. Strain the butter from the cannabis with a fine mesh strainer.
Combine the infused butter and the heavy cream in a small saucepan on med-low heat and simmer for about 5 minutes stirring frequently. Add in the garlic and sweat it for a couple of minutes.
Stir in the parmesan and let cook for a couple minutes to fully melt the cheese. Stir in the chopped parsley. Remove from heat and let fully cool and thicken before making the pizza.
In a frying pan on medium-high heat heat the olive oil then add in the garlic and cook till slightly browned. Add in the chicken and salt and pepper to taste. Cook the chicken until cooked through and just beginning to brown.. Drain juice and set aside to cool.
Slice the mushrooms, red peppers and onions.
Preheat the oven to 475° F
Grease a large pizza pan. On floured surface form your dough ball into a circle then press around the edges to form a crust while flattening the center thin. Form the dough into a pizza shape in the greased pizza pan.
Spread the thickened alfredo sauce across the pizza evenly to about an inch from the edge. Top with about ¾ of the mozzarella, spreading it evenly. Add the mushroom, onions and peppers. Top with remaining mozzarella and place in the center of the preheated oven for about 12 to 14 minutes or until the edges is browned and crispy. (You may want to rotate the pizza ½ turn halfway through the cooking.)
Remove from pizza and optionally brush the edges with melted butter and sprinkle with Parmesan cheese before slicing and serving hot.