A Quincy medical marijuana dispensary is creating a buzz with a new edible offering that’ll have pizza-loving patients jonesing for a slice.

Ermont Inc. is selling a cannabis-infused version of a South Shore culinary tradition — bar pizza, the personal-sized, well-done pies known for sauce and cheese stretched to the edges of their thin crispy crusts and cooked in well-oiled steel pans seasoned by repeated use.

“We are pleased to offer a new, more appetizing way for our patients to alleviate pain and discomfort,” Ermont founder and CEO Jack Hudson said. “The combination of a food as popular as pizza with the medicinal benefits of marijuana represents an important milestone in the evolution of our … marijuana-infused products menu.”

Ermont started selling the frozen, six-inch, pub-style pizzas about three weeks ago, and they’re proving popular, according to director of operations Seth Yaffe, who developed them with Ermont cannabinoid infusion consultant Adam Gendreau and edibles chef Keith Brooks.

“I think people at first are kind of blown away that it is one of the better frozen pizzas that they have had, and the fact that it’s medicated is pretty exciting for them,” Yaffe said.

Sauce infused with a 125-milligram dose of Ermont’s high-strength THC distillate is what differentiates the dispensary’s product from the regular, pot-free bar pizzas popularized by restaurants such as Brockton’s Cape Cod Cafe, Town Spa Pizza in Stoughton and Randolph’s Lynwood Cafe. THC, or tetrahydrocannabinol, is the principal psychoactive ingredient of marijuana.

“We found that infusing the tomato sauce gave us a really good consistent pizza in terms of not only flavor, but … a consistent dose, which is important for our patients,” Yaffe said.

The $38 pizzas are available to certified card-carrying medical marijuana patients and caregivers, with a limit of two pies per patient per day.

The nonprofit dispensary specializes in THC- and cannabidiol-infused edibles, which give patients a more discreet and pleasurable alternative to smoking marijuana. An independent, third-party lab regularly tests its product samples to comply with state regulations, according to Ermont, which has an on-site professional-grade kitchen.

“Our journey into edibles included the idea of doing savory items as well as sweet, so that patients could medicate throughout the course of day without a lot of sugar,” Yaffe said.

Ermont started with infused mac and cheese and olive oil to complement the typical lozenges, fruit chews, cookies and other sweets. Its menu is posted online every morning.

“We’re working on a vegan mayonnaise, which we’re kind of excited about,” Yaffe said.

Peach cobbler and jalapeno cornbread also are in the works.