‘One For the Doctor’ Pizza

If every slice of pizza had a good dose of psychotropic weed oil in it, you’d probably think twice about devouring the whole thing before your roommates came home. Our ‘One For the Doctor’ pie combines beer and weed, for the perfect pizza every time. Now share.

Pot Pesto
2 cups extra virgin olive oil
1/8 Oz. Chronic
2 cups grated Parmesan cheese
2 cups fresh basil
2 cups raw pine nuts
1/2 head of garlic
Beer Dough
1 12 oz. Imperial Porter (Stout works too)
6 cups flour
3 packets of Fleischmann’s Instant Dry Yeast
1 Tbs. sugar
1 tsp. each of rosemary, oregano, thyme
Psychedelic Toppings
5 Roma tomatoes, sliced
1 cup button mushrooms, sliced
2 small red potatoes, sliced paper thin
Salt and pepper to taste
The first step is the most important: infusing your “chron” into the olive oil. (This step can be used for other weed dishes). Make a double boiler by filling a saucepan with water, bringing it to a boil, putting it on simmer and placing a metal bowl on top. Add the oil. In a clean coffee grinder or food processor, turn your nugs into powder and add to bowl. You can let this simmer for up to a day, but 4-5 hours will usually suffice. Remove from heat and drizzle through a tea strainer to remove pot chucks.
For the dough: Pour 2 cups of Imperial Porter into a microwave safe bowl and nuke until warm. Add the three packets of yeast and 1 Tbs. of sugar. Make sure the liquid is not too hot–if it hurts your finger it will kill the yeast. Gently whisk the yeast and sugar into the beer, cover the bowl with a plate and let sit for 15 minutes. At this point, the mixture should look all bubbly, cloudy and gross. In one cup increments, mix in three cups of flour. Sprinkle some flour on a clean flat surface, and dump the dough. Knead in the remaining flour, about 2 more cups, and place in a larger bowl that you’ve rubbed with olive oil. Place the bowl with the dough in your oven, sans heat. Now, place a casserole dish on the bottom of your oven. Boil 7 cups of water and dump into the casserole dish and close the oven. Let the dough steam for 20 minutes before replacing the old water with more boiling water. Repeat this process at least 3 times.
For the pesto: Blanch the basil in boiling water for 10 seconds, then run under cold water to give your pesto a super-green color. Add the pine nuts, basil and garlic to the food processor. As you blend it, drizzle in the pot oil. Blend for one minute or until creamy, adding only half the oil. Then add the Parmesan and repeat with the remaining oil. Once at desired texture, add salt and pepper to taste.
Using a liberal amount of flour, pound and stretch dough, careful not to rip it. Flatten onto a pizza stone (sprinkled with corn meal) or a slightly oiled baking dish. Bake pie for 15 minutes, cool, then spread the pot pesto evenly atop the dough, followed by your tomato and potato slices. In a skillet, sautee the mushrooms for 1-2 minutes in olive oil (or any leftover weed oil) and sprinkle on top. Shove in the oven for at least 30 minutes.
Beverage: Gonzo Imperial Porter
Soundtrack: Jefferson Airplane’s Surrealistic Pillow

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