Pot Pie host Chris Sayegh, a.k.a. The Herbal Chef, delivers a recipe for a gourmet infused Rustic Pizza with sausage, pepperoni, mushroom and medicated spicy marinara.
2 Cups Bread Flour
1 Tsp Sugar
7 Grams Dry Yeast
2 Tsp Salt
1 1/4 Cup Warm H2O
1/4 Cup Milk
2+ Tbs Olive Oil
1/4 Cup Asiago
1/4 Cup Mozzarella
2 Tbs Parmesan
The Herbal Chef Spicy Marinara Sauce
Mix the sugar, salt and water together—very gently—until yeast activates. Put flour in a bread-mixing bowl and add the milk slowly as you mix the flour. Add the water mixture slowly as the machine is turning. Add additional flour if the dough is too sticky and add water if it is too dry. When the dough starts to move in one ball, add the two tablespoons olive oil. Now take it out and put it in a bowl with a splash of olive oil and cover it. Leave it somewhere warm to rise for 20 minutes. Flatten out with a rolling pin into hand-sized pies.
Warm a pan on medium/high heat. Take the Italian sausage out of its casing and pull it apart into the pan. Keep breaking it apart with a wooden spoon, and heat until the sausage is fully cooked. Drain excess oil and put aside. Slice pepperoni and mushrooms very thin. Shred the cheese into a bowl and mix well.
Put a stone circle into the oven at 500°F and allow to sit in there while you assemble everything. Be careful when taking the stone out, and make sure you have a surface on which to put it down.
Sprinkle some cornmeal onto the stone and place your rolled-out dough onto it. Now give a 1/4 cup of The Herbal Chef Spicy Marinara Sauce (7mg THC per slice) and then add the cheese and all the toppings you want. I also like add a little bit more cheese on top, but it is your preference.
Put the stone with the pizza in the oven and cook at 500°F for about eight minutes or until the crust is golden brown and the cheese and toppings are melted and browning. Take the pizza off the stone (you can leave the stone in there if you are making multiple pizzas) and cut into 4 slices.