Phnom Penh Pizza 25 May 2012

Phnom Penh Pizza



Makes two pizzas.



  • 3 ½ cups flour
  • 1 oz. yeast
  • 1 tsp yeast
  • 8 fl. oz. water
  • 1 tbsp granulated sugar
  • 2 tbsp melted CannaButter (potency depends on dosage of your butter)



  • 2 cups grated cheese of your choice
  • 1 large can of chopped tomatoes
  • 2 tsp freshly ground oregano
  • Any other desired toppings
  • 5 tbsp melted CannaButter



First, add the flour, yeast and sugar in a large mixing bowl. Then add water and steadily mix it into dough. Cover the bowl with a towel or cloth and set aside in a somewhat warm area for 30 minutes. Uncover, adding the salt and 2 tbsp of melted CannaButter, and mix into a dough ball. Coat this ball in a layer of flour. On a low temperature, simmer any toppings you want in your 5 tbsp of CannaButter. Next, add the tomatoes and oregano and allow to simmer, stirring occasionally, until it is similar to sauce. Now, roll your dough into two separate but even balls. Flatten these and spread your sauce over the dough, subsequently adding the cheese and any more toppings you want. Bake in the oven for 13 to 18 minutes at 375 degrees.

Last modified on Saturday, 26 May 2012 11:14
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