Pizza and weed has been a classic pairing for ages. It only makes sense that the two should marry and become the ultimate comfort food. Flatbread pizzas are incredibly quick and easy to make once you have your ingredients prepared for assembly.
The magic is in the sauce. We’ll begin with a medicated marinara — mary-nara, if you will. After that, I have a recipe for my favorite sausage pizza but the topping possibilities are endless so follow your tastebuds!
• 2 garlic cloves, minced
• 2 Tbsp fresh oregano, minced
• 2 Tbsp fresh parsley, minced
• Salt and cracked black pepper to taste
1. Heat olive oil in a large skillet over medium-high heat. Saute onions until translucent, about 4 minutes. Add red wine and cook for another 2 minutes while the onions soak up the flavor.
2. While the onions are cooking, squish the tomatoes with your hands until you end up with a bowl of finely crushed tomatoes.
3. Turn the heat to low and add garlic, crushed tomatoes, Sous Weed butter, oregano, parsley, salt and pepper. Simmer for 20 minutes.
4. Remove from heat and salt and pepper to taste again.
5. Use on pizza, pasta dishes, lasagna, or on meat loaf.
Medicated Flatbread Pizza
• 1 plain naan
• ¼ cup Mary-nara sauce (previous recipe)
• ¼ cup mozzarella
• 1 Italian sausage, casing removed
• 1/2 shallot, minced
• 5 cherry tomatoes, halved
• Basil, to garnish
• Cracked black pepper, to taste
• Red pepper flakes, optional
1. Pre-heat oven to 400ºF.
2. In a small skillet on high, heat a Tbsp of oil and saute shallot until translucent, approximately 2 minutes. Add Italian sausage and brown for another 3 minutes. Crumble the sausage in the pan. Remove from heat.
3. Assemble the naan with the mary-nara sauce. Then add mozzarella, crumbled sausage and shallots, and cherry tomatoes.
4. Bake the flatbread pizza for 10-12 minutes. The crust should be golden brown in color and crisp.
5. Remove from oven and top with basil, cracked black pepper, and red pepper flakes. Enjoy!