Pine Nut, Arugula & Pesto Pizza
A wood-fired-style pizza with herbaceous pesto base, fresh arugula, and a snowfall of pine nuts. The finishing infused-oil drizzle ties it all together.
Ingredients
- 1 lb pizza dough
- 1/2 cup fresh basil pesto
- 1 1/2 cups fresh mozzarella, torn
- 1/4 cup pine nuts, toasted
- 2 cups baby arugula
- 1/4 cup shaved parmesan
- 3 tbsp cannabis-infused olive oil (~5mg THC per tbsp)
- 1 tbsp regular olive oil
- 1 tbsp lemon juice
- Flaky sea salt and freshly cracked pepper
How to make it
- 1
Preheat oven to 500°F (260°C) with a stone or steel inside.
- 2
Stretch dough thin on parchment. Spread pesto, scatter mozzarella.
- 3
Bake 8–10 minutes until crust is blistered and cheese is bubbling.
- 4
Whisk arugula with regular olive oil, lemon juice, salt, and pepper.
- 5
Pull pizza from the oven. Immediately drizzle with cannabis-infused olive oil while still warm.
- 6
Top with arugula salad, pine nuts, and shaved parmesan. Slice and serve.
Cooking tips
- Drizzling infused oil on warm (not screaming-hot) pizza after it leaves the oven preserves potency.
- Pair with Pine Pressure for a focused, mellow daytime mood.
- Total infused oil is ~15mg THC across 8 slices = ~1.9mg per slice.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the pinene story of this dish.
Dutch Treat
Hybrid
Uplifting • Focused • Calming
Jack Herer
Sativa
Focused • Creative • Energizing
Pine Pressure
Hybrid
Focused • Calming • Creative
Why this pairing works
Pinene — in your strain and on your plate
Pinene is the terpene of the forest. It famously sharpens focus and counteracts the foggy edges of THC, making pinene-forward strains a great match for herb-driven, woodland-style cooking.