Summertime and fruit go hand in hand! Many scrumptious berries and other ripe fruits are in peak season. This stoner-friendly fruit pizza has a cookie-cake base and is inspired by the classic deep-dish style pizza crust. Crowned with a delicious sweet cream cheese and marshmallow frosting and endless amounts of fruit, its hard to stop at just one piece!

Serves 24

Here’s What You Need:

Deep-Dish Crust

1⅓ cups cannabis-infused butter

1½ cups sugar

1 teaspoon organic pure vanilla extract

1 teaspoon fresh orange zest

2 eggs

8 teaspoons whole milk

4 cups all purpose flour

3 teaspoons baking powder

½ teaspoon salt

2 sheets of wax paper

1 sheet pan

Sweet Cream-Cheese Frosting

2 (8 oz) packages cream cheese (room temperature)

2 (13 oz) jars of marshmallow creme

1 tablespoon cannabis coconut oil (solidified)

1 tablespoon organic pure vanilla extract

Fruit Toppings

Whole blueberries

Raspberries

Sliced peaches

Kiwi

Strawberries

Oranges (or apples, pears, etc.)

How to Make Mary-Jane’s Fruit Pizza

To begin, preheat your oven to 350 degrees Fahrenheit.

In a large bowl, and using either a standing or hand-held mixer, stir together your cannabis-infused butter, sugar, vanilla extract and orange zest until all are thoroughly combined.

Next, add the eggs in one by one and mix to combine.

Then, add the milk and mix to combine. Set your wet ingredients to the side for now.

In a separate, medium-size bowl, combine the dry ingredients: flour, baking powder and salt, and give it a quick mix with a fork.

Now, add the dry ingredients (in small batches) to your larger bowl containing the already mixed wet ingredients. Mix to combine after you add in each batch of dry goods until both batches have been completely combined into a dough.

After you’re done mixing the dough for your crust, gather the dough into somewhat of a ball/oval shape and lay it on a sheet of wax paper. Then, slightly flatten or “sandwich” the dough between another sheet of wax paper and place the dough in the refrigerator for one hour. Note: you do not need to roll the dough into a tight ball.

After 1 hour, remove the dough from the refrigerator and press the dough into a sheet pan using clean fingertips. You can also choose to create 2 smaller round pizzas, in which case you would divide the dough in half and then proceed to shape the dough into 2 circles and then transfer them to pizza pans. The sheet pan is the recommended method for its simplicity and stunning presentation.

Place the pan into the oven and bake the dough for 12-15 minutes, or until it is fully cooked, golden-brown in color, but not too crispy.

Remove the sheet pan from the oven and set it to the side and allow it to cool.

Next, in a large bowl and using a mixer with the whisk attachment (or you can use a large whisk by hand), whisk together the room temperature cream cheeses, marshmallow cremes, vanilla extract, and cannabis coconut oil. Continue to whisk until the mixture is light and fluffy.

When the crust is completely cooled, spread the cream cheese frosting over the top of the crust. Use a spatula or palette knife (also known as a baker’s spatula) to get an even, beautiful top layer.

Thoroughly wash and pat dry the fruit you intend to use for the topping. You will also want to slice up any larger fruits at this time.

Finally, the fun part – decorating the pizza! Whole raspberries and blueberries are a true delight, and sliced peaches, kiwis and oranges are a delicious accompaniment. Top the fruit pizza to your liking!

Slice the pizza into portions and serve. Enjoy!