COOKING with CANNABIS
Pizza
The Homestyle Way
by Chef Dana Cunningham
It ’ s a brand-new year , and we are super excited at Sunset Grove Farm . Just a quick farm update : our Kune Kune pigs had babies around Christmas . They are the cutest little things ! These pigs are so cool because they free-graze our field and old garden areas . They make our farming activities more sustainable by cutting down on our energy costs and labor because they go through our fields and old gardens and clear them out . These pigs like to eat all types of vegetables and plants , so they don ’ t mind eating what ’ s left over after our fall harvest . They ’ re also very sweet , and they listen like dogs . They don ’ t get too big like your normal hog . They stay around 200 pounds , so they ’ re easy to manage on our four-acre farm . Farming is very hard work , so I sure do love having their help . I highly recommend them for a small farm . You can easily have them if you have at least four acres of land . They also provide very nice meat that we will harvest after they grow for about a year . Here at Sunset Grove , we try to implement systems that can use nature in the way that it was intended to be and not generate a huge human footprint .
Everything we do on our farm is basic knowledge of nature and its processes . We have everything together in a symbiotic flow and imitate natural flows here on the farm as they would be in nature itself . In doing so , it allows the plants to grow on their own , animals to live in Harmony with each other , and everything is provided to us in abundance . We do not believe in adding chemicals such as pesticides or herbicides in our farming techniques because for hundreds of years , plants and animals survived and thrived without man-made chemicals . We also believe that these man-made chemicals are causing the widespread chronic diseases we see here in America today . With that said , we normally don ’ t eat fruits and vegetables that we don ’ t grow . It has taken us years to reach this point in our farming adventure , but now , we ’ re noticing the benefits in our own health and happiness .
This month , I will share a quick potato pizza crust recipe , and I will make mine with semolina flour imported from Italy . This flower does not make me sick like the American Flower does . I believe it ’ s because the type of wheat used in semolina flour has no pesticides or herbicides . It ’ s also a non-GMO product . I also use potato in my pizza crust because it ’ s easily grown here on my farm . I have been able to grow potatoes in my basement year-round with just a simple LED light and minimal attention . In fact , the potato plant grew in a corner , and I forgot it was there ! It doesn ’ t have to be potato season to grow potatoes indoors . It just has to have the correct amount of sun or LED light . Now , let ’ s get our hands in some dough and make some homemade pizza .
42 January 2025
Ingredients
6 small homegrown potatoes 1 / 4 cup of semolina flour 1 teaspoon of onion powder 1 teaspoon of garlic powder 1 / 2 teaspoon of sea salt Fresh cracked black pepper 4 crushed , homegrown tomatoes 1 clove of garlic 1 bunch of fresh basil Mozzarella cheese 1 / 2 tablespoon of infused olive or MCT oil
The Method
1 . Preheat oven to 375 degrees . 2 . Wash and peel potatoes . With a small grater , grate the potatoes into a bowl .
3 . Take a piece of cheesecloth and tightly wrap the potato shavings . Twist each end like a candy wrapper to drain the liquid from the potatoes . 4 . Save the potato liquid and set aside . 5 . Mix the potato , flour , onion powder , garlic powder , infused oil , salt , and pepper .
6 . Discard the liquid from the top of the potato liquid bowl and add the starch that separates to the bottom to the potato and flour mixture .
7 . Form into a dough and create a pizza crust to the size and shape of your liking . 8 . Place the crust in the oven to precook for about 10 minutes . 9 . Crush homegrown tomatoes with a mallet in a bowl or pulse one or two times in a food processor with fresh basil and garlic clove . Add salt and pepper to taste .
10 . Bring the crust out of the oven and top it with homemade pizza sauce , cheese , and your favorite toppings . I love to top mine with microgreens . 11 . Bake until cheese is melty and the edges of the crust are browned . 12 . ENJOY !
Happy New Year to all , and try to eat farm-fresh foods as often as possible this year . A good start is by shopping at your local farmers market .
Dana Cunningham is a Kansas City Native trained in French and American cuisine . She owns Infused KC , Kansas City ’ s CBD infusion think tank and focuses her culinary efforts on the farm-to-table concept at her four-acre homestead . She provides cooking classes in Kearney , MO . Follow her on Facebook , @ infusedkcmo or YouTube @ sunsetgrovekearney . Get your CBD at , www . infusedkc . com .