Photo by Eva Kolenko

Grilled Pizza Bianca with Mushrooms, Fontina and Rosemary

For this white pie, the earthiness of fontina cheese complements the mushrooms and rosemary, making for tasty partners with naturally occurring pinene and limonene.

  • 16 ounces store-bought pizza dough, such as Trader Joe’s
  • 4 tablespoons extra-virgin olive oil, divided use
  • Sea salt and freshly ground black pepper
  • 1 cup bechamel sauce, recipe follows
  • 1¾ cups fontina cheese, grated
  • 6 ounces cremini mushrooms, wiped clean and sliced
  • ½ red onion, thinly sliced
  • 1½ tablespoons rosemary, chopped
  • Generous pinch of red pepper flakes

Prepare grill, aiming for 600 F. Divide dough in half and stretch out two crusts to desired thickness. Brush top sides of both crusts with olive oil and place on grill, oiled sides down, for about 3 minutes, lifting and turning after about 1 minute. Brush tops with more oil and toss mushrooms and onion with remaining oil; season lightly with salt and pepper.

Flip crust over, spread a half cup bechamel on each pizza, and top both with fontina, mushrooms, onion, rosemary and pepper flakes. Cover and cook for 2 minutes. Remove cover and cook 3 to 5 minutes more until nicely charred. Pizza can also be made on a pizza stone in an oven preheated to 450 F for 15 to 20 minutes. Makes 4 servings.

To make bechamel, heat 2 tablespoons CBD hemp oil and 1 tablespoon butter in a saute pan. When fat begins to sizzle, stir in ¼ cup flour to make a roux. Whisk in 2 cups warm whole milk, cook on medium heat for 10 minutes, and season to taste with salt, white pepper, a splash of balsamic vinegar and a scant pinch of freshly grated nutmeg.

Recipes courtesy of Laurie Wolf, author of numerous books and cookbooks including “Cooking with Cannabis” (Quarry Book, 2016).