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Recipe: Roasted Vegetable-Ricotta Cannabis Pizza

Come autumn, come bountiful gardens full of squash, carrots, onions, and garlic. This pizza combines these delicious fall veggies with cannabis-infused olive oil, roasts them, and tops them with dollops of rich ricotta cheese.

Cannabis Product: Wise Crops Infused Olive Oil
(available in Canada)

Recipe: How to Make Cannabis Cooking Oil

Roasted Autumn Veggie and Ricotta Cannabis Pizza



  1. Preheat oven to 450˚F.
  2. With vegetables peeled and prepped, combine your veggie medley and add to a rimmed baking sheet. Toss with the infused olive oil, add salt and pepper to taste, place baking sheet in oven, and roast for about 40–50 minutes, rotating and tossing the vegetables halfway through. Remove when medley is tender and slightly browned. Set your mixture to the side.
  3. With the veggies roast, prep the crust. Dust a surface lightly with flour and roll and stretch your pizza dough into a large oval. Use standard olive oil to brush a large rimless baking sheet. Place dough on top. Once veggies are done, turn the oven up to 475˚F.
  4. Taking half of your mozzarella, sprinkle it evenly over the dough. Then begin to add your roasted vegetables, scattering them all over the pizza, making sure there is an even distribution of veggies.
  5. Next, dollop with ricotta, add the remaining mozzarella, and garnish with rosemary. Drizzle the infused olive oil over the pizza and add salt and pepper to taste.
  6. Pop the pizza in the oven and bake for 20–25 minutes until golden brown and bubbling. Enjoy!

Header image: zi3000/iStock