Classic homemade pizza and pasta recipes, including cannabis infused pizza dough, potent af pasta sauces all with photos. Make the perfect savory edibles right from home!

Pasta Carbonara

Serves 1

Ingredients:

• 1 serving spaghetti or other pasta
• 1 tablespoon cannabutter 
• 1-ounce pancetta (diced) 
• 1 clove garlic, minced 
• 1 egg yolk 
• 1 tablespoon heavy cream  
• 1/4 cup parmigiano reggiano 
• 1 tablespoon parsley  
• salt & pepper to taste 

Directions:

1. Start cooking the penne in well salted water. Drain the cooked pasta reserving some of the water.  
2. In a pan, melt the cannabutter over medium low heat, add the garlic. 
3. Cook the pancetta until crispy and remove from the heat. 
4. Mix the egg yolk, heavy cream and parmigiano reggiano in a bowl.  If the sauce is too thick add a bit of the reserved pasta water to thin. 
5. Add the pasta to the bowl and toss. 
6. Add the pancetta mixture, parsley and pepper and toss until well combined. 
7. Serve immediately.

Cold Tomato Basil Pasta

Ingredients:

• 16 ounces of fettuccine (fusilli, bowties, whatever shape you like)
• 10- 12 ounces of fresh Parmesan, cut into 1/4 to 1/2 inch pieces
• 1 container of cherry tomatoes, halved
• 15 to 20 medium to large basil leaves, coarsely chopped
• 4 scallions, white and green parts, finely chopped
• 1/2 cup of cannaoil
• 4 teaspoons of balsamic vinegar- (Try our Cannabis Infused Balsamic Recipe!)
• Salt and freshly ground pepper, to taste

Directions:

1. In a large pot of salted water, cook the pasta until done. Drain and rinse pasta with cold water until cool. When the pasta is completely dry, transfer to a large bowl.
2. Add the Parmesan, tomatoes, basil, scallions, cannaoil, balsamic vinegar, and season with salt and pepper.
3. Serve immediately, or cover and refrigerate until ready to serve.

Pizza Dough

Ingredients:

• 1 package active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 1 1/4 cups cold water
• 2 tablespoons cannaoil
• 1 teaspoon sugar
• 1 teaspoon salt
• 17.1 ounces (approximately 5 1/4 cups) unbleached bread flour
• Extra unbleached bread flour to prevent sticking to hands
• 4 tablespoons cannaoil for storage

Directions:

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water,cannaoil, sugar, and salt in a small bowl whisk well.Combine 5 ¼ cups flour, the yeast mixture and the cold-water mixture in the bowl of a stand mixer fitted with a dough hook.
2. Mix on low 8 minutes or until dough begins to form.
3. Let rest 2 minutes; proceed to mix on low 6 minutes or until dough is smooth.
4. Turn dough out onto a floured surface and knead dough for about 2 minutes or until smooth and elastic.
5. Add 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands as the dough should feel sticky.
6. Divide the dough in half.
7. Roll each portion in equal amounts of cannaoil and place into a large airtight container.
8. Chill overnight or up to 2 days.
9. Before use let stand at room temperature for 1 hour.

Recipe Notes: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

Tomato Basil Pizza

Ingredients:

• 1-pound pizza dough – for extra potency see our cannabis infused pizza dough recipe
• 1 tablespoon cornmeal
• 2 cups tomato sauce – for even more potency see our cannabis infused tomato sauce recipe
• 2 cups mozzarella cheese, shredded
• 6 grape tomatoes, halved
• 3 teaspoons oregano 10 fresh basil leaves

Directions:

1. Allow the pizza dough to sit in a warm area for 1 hour before using. Preheat oven to 340F and lightly grease a pizza tray.
2. Spread the dough on the greased pizza tray and sprinkle with cornmeal.
3. Bake the pizza dough for 7-10 minutes and remove from the oven.
4. Spoon the sauce over the pizza crust and spread evenly.
5. Place the mozzarella cheese evenly over the entire pizza.
6. Add the tomatoes and sprinkle with oregano.
7. Bake the pizza for an additional 12 minutes or until the crust and cheese are golden brown.
8. Add the fresh basil and serve.
   

Jalapeño Onion White Pizza

Ingredients:

• 1 pound pizza dough – for extra potency see our cannabis infused pizza dough recipe
• 1 tablespoon cornmeal
• 2 tablespoons cannabutter, or cannaoil
• ¾ cup sliced onion
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• Black pepper to taste
• 8 ounces cream cheese, cubed
• ¼ cup sour cream
• 1 1/2 cups mozzarella, shredded
• 4 jalapeno peppers, sliced into rings

Directions:

1. Allow the pizza dough to sit in a warm area for 1 hour before using.
2. Preheat oven to 340F and lightly grease a pizza tray.
3. Spread the dough on the greased pizza tray and sprinkle with cornmeal.
4. Bake the pizza dough for 7-10 minutes and remove from the oven.
5. In a large skillet over medium low heat melt the cannabutter
6. Next, saute the garlic and onions until translucent, about 5- 7 minutes.
7. Add cumin, oregano and black pepper.
8. Add the cream cheese and sour cream.
9. Blend well into the seasoned onion mixture until smooth.
10. Spread the cream cheese mixture evenly over the pizza crust.
11. Spread the shredded mozzarella evenly over the entire pizza.
12. Evenly place the jalapeno pepper rings over the entire pizza.
13. Bake in the oven until the crust is golden brown and the cheese is browned and bubbly for about 20 minutes.

Pineapple Ham Pizza

Ingredients:

• 1-pound pizza dough – for extra potency see our cannabis infused pizza dough recipe
• 1 tablespoon cornmeal
• Cannabis Infused White Pizza Sauce – recipe below
• 1 cup ham, sliced thin
• 1 cup Pineapple chunks
• 1 ½ cups mozzarella cheese

Directions:

1. Allow the pizza dough to sit in a warm area for 1 hour before using.
2. Preheat oven to 340F and lightly grease a pizza tray.
3. Spread the dough on the greased pizza tray and sprinkle with cornmeal.
4. Bake the pizza dough for 7-10 minutes and remove from the oven.
5. Evenly spread the pizza sauce over the pizza crust.
6. Sprinkle the mozzarella evenly over the entire pizza.
7. Next evenly spread the ham and pineapple over the top of the pizza.
8. Cook the pizza for an additional 20 minutes or until the crust is golden brown and the cheese is melted and golden in color.

Cannabis Infused White Pizza Sauce Recipe:

Serves 1 Pizza

Ingredients:

• 1 tablespoon cannabutter
• 1 ½ tablespoons flour
• ½ cup milk, use cannamilk for extra potentcy
• Salt and pepper to taste
• ½ clove garlic, minced
• 1 tablespoon fresh basil minced
• ¼ cup parmesan cheese, shredded

Directions:

1. In a small saucepan melt the cannabutter over medium low heat.
2. Slowly add in the flour and stir until combined well.
3. Gradually whisk in the milk, add the rest of the ingredients. The sauce will thicken upon standing.

Recipe Notes: Alfredo sauce may be substituted for the cannabis infused white pizza sauce.

Cheesy Sun Dried Tomato Spinach Penne

Ingredients:

• 1 box (16 oz.) penne pasta, cooked and drained
• 2 tablespoon cannaoil
• 1/3 cup onion chopped
• 1/4 cup drained and chopped sun-dried tomatoes packed in oil
• 1/4 cup dry white wine
• 1 tablespoon cannabutter
• 3 slices center-cut bacon
• 1/2 cup spinach
• 1 tablespoon flour
• 1 1/4 cups cannabis milk, plus up to a 1/4 cup more
• 1/4 cup grated parmesan
• 3/4 cup grated smoked gouda
• salt and pepper to taste

Directions:

1. Melt cannabutter in 12" skillet over medium-low heat. Add onion and bacon, and sautée until onion and bacon start to brown. Add the spinach, sundried tomatoes and wine, cook for another 3 minutes.
2. Stir in the flour to the bacon, spinach, tomatoes and onion.
3. Gradually add ¼ cup of cannabis milk at a time, mixing well until smooth between adding ¼ cups. Continue this step until all of the milk is added.
4. Simmer until the milk mixture is thick, about 4-5 minutes.
5. Reduce heat to low.
6. Add the cheeses. Stir continuously until cheeses are melted.
7. Remove the skillet from heat and add the salt and pepper to taste.
8. Add the cooked and drained pasta to the cheese mixture. Stir gently until the pasta is coated evenly with the cheese mixture.
9. If pasta seems too dry, add up to ¼ c. milk.

Creamy Chicken & Shells in a Bread Bowl

Ingredients:

• 1/2 Box of Shells Pasta
• 2 Cups Cooked Shredded Chicken
• 2 Tablespoons Canna-butter
• 2 Tablespoons Flour
• 2 Cups Heavy Cream
• Salt & Pepper
• 2 Cloves Garlic , Minced
• Bread Bowls
• Shredded Mozzarella

Directions:

1. Cook pasta in salted water according to package directions.
2. Break down your chicken and chop to bite size friendly pieces
3. In medium sauce pan over medium-low heat melt the cannabutter and add the flour and stir until a paste is formed-cook for 3 minutes.
4. Slowly whisk in the heavy cream until there are no lumps
5. Add in the tomatoes, garlic, salt & pepper.
6. As the sauce thickens lower the heat to low.
7. Add pasta & chicken to the sauce and mix well.
8. Add the pasta and chicken to the bread bowls.

Creamy Cannabis Mushroom Pasta

Ingredients:

• 3 tablespoons cannabutter
• 8 ounces mushrooms, sliced
• 3 medium garlic cloves, minced
• 1⁄2 teaspoon dried rosemary
• salt and pepper
• 1⁄2 cup whipping cream
• 4 ounces linguine
• 2 ounces bel paese cheese, cut into small cubes .

Directions:

• Cook pasta in large pot of boiling water. Drain.
• Melt cannabutter in large skillet over medium-low heat. Add mushrooms, garlic, rosemary and pepper. Cook until mushrooms are cooked through about 5 minutes.
• Add whipping cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
• Add pasta and cheese to sauce and stir until cheese melts.
• Sprinkle with parsley and serve immediately.

Shrimp, Garlic & Red Pepper Pasta

Ingredients:

• 1 pound shrimp, if frozen then defrosted, peeled, deveined and washed
• salt and pepper
• 1-12 ounce package of favorite pasta, cooked
• 2 Tablespoons canna-oil
• 4 Tablespoons canna-butter
• 8 garlic cloves, minced
• 1 red pepper, diced
• 1 Tablespoon fresh parsley, chopped
• grated parmesan cheese, for serving

Directions:

• Season shrimp with salt & pepper
• Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
• Heat pan on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
• Add canna-oil and canna-butter to the skillet on medium-low heat. When the butter melts, add the red pepper and cook for 4 to 5 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
• Serve the shrimp with pasta topped with fresh parsley and Parmesan cheese.

Cannabis Infused Tomato Sauce

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Skill Level: Easy

Makes 6 Cups

Ingredients:

• 1/2 cup cannbis oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 (32-ounce) cans crushed tomatoes
• 5 basil leaves
• 2 bay leaves
• 4 tablespoons cannabis butter

Directions:

1. In a large pot, heat cannabis oil over medium-low heat. Add onion, garlic, salt, pepper and saute until soft and translucent, about 4 minutes.
2. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until desired thickness is achieved.
3. Remove bay leaves and taste check. If the sauce as an acidic flavor add cannabis butter one tablespoon at a time until you have the desired flavor.
4. Add half the tomato sauce into a food processor and process until smooth. If you want some chunkiness add pureed sauce to the remaining half. If you desire smooth sauce puree the remaining tomato sauce.

Recipe notes: If not using all the sauce, allow it to cool completely and freeze for up to 6 months.

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