Cannabis Culture- The culinary artists at Foodsteez have unleashed a masterpiece. And it’s just in time for the munchies to set in.
** Warning: Please consume at your own risk knowing your limits to medicinal cannabis. Do not drive or operate heavy equipment after consuming pizza.
1 lb. thinly sliced ribeye
1 1/2 green bell peppers, sliced
1 small white onion, sliced
pre-made pizza dough
1/2 cup flour
2 cups shredded cheddar cheese
1 tablespoon Cannabutter (recipe below)
1 tablespoon olive oil
salt and pepper to taste
For the Cannabutter:
1/4 oz of preferred cannabis, finely ground
1 stick of butter
strainer or cheese cloth
For the Cannabis Cheese Wiz
2 tablespoons Cannabutter (recipe below)
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 pound Velveeta cheese, cubed
For the Cannabutter:
Fill a small pot 1/2 way full with water. Bring it to a boil and then down to a simmer. Place a small pyrex bowl over the top to create a double boiler. The water level should be just below the pyrex bowl.
Decarboxylate your herb by spreading it out on a baking tray and putting it into the oven for 20 min at 250 degrees then chop
Chop or grind up cannabis finely.
Place butter in double boiler and wait until its completely melted down. Once melted, add the finely ground cannabis.
Stirring occasionally, infuse the butter with the cannabis for approximately 1 1/2 hours.
Place a fine strainer or cheesecloth above a small mixing bowl. Carefully disassemble double boiler and remove pyrex bowl from pot (it will be hot!). Pour butter-cannabis mixture through strainer/cheese cloth. Using a spoon, press down on cannabis to extract as much liquid as possible. This should leave you with a light-green colored liquid in the bowl below. Place the liquid in the freezer for 10-20 minutes until hardened. Once finished, your cannabutter will be ready.
For the Cannabis Cheese Wiz:
1. In a large nonstick skillet, melt cannabutter over medium heat. Whisk in flour until browned then gradually whisk in cream. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Reduce heat and stir in cheese until melted.
For the Pizza:
Start off by making your cannabutter. This will take approximately 1 to 1 1/2 hours.
Slice bell peppers and onion, set aside.
Bring a saucepan to medium heat and add a tablespoon of olive oil. Add peppers and onions, salt and pepper to taste, and sauté for 4-5 minutes. Remove and set aside. Do not overcook peppers and onions. They will continue to cook once they are on the pizza.
In the same saucepan, add 1 tablespoon of cannabutter followed by the sliced ribeye. Season with salt and pepper and cook until ribeye is browned and cooked through. Set aside.
If you are using an oven, Preheat oven to 450 degrees F.
If you are using a pizza stone (as seen in video), set to preheat.
On a lightly floured surface, roll out your pizza dough to desired size.
Place dough in oven or on pizza stone for 4-5 minutes or until crust is firm and slightly browned. Remove.
Top pizza with shredded cheddar cheese followed by sliced ribeye, sautéed peppers and onions, and return to oven/stone and bake 10-15 minutes (oven) or 5-10 minutes (pizza stone) until crust is golden brown and crisp.
While pizza is cooking, make your cheese wiz sauce (instructions above).
Once pizza is fully cooked, remove from oven/stone. Top with a generous amount of cannabis cheese wiz, slice, and enjoy!