Thursday, July 22, 2010

Even more things to do with PESTO


I appreciate that, given my infrequent posting, some may be tiring of the fact that nearly everything I post involves pesto. BUT I have found a new use . . . or a combination of other recipes. It is summer after all.*

So, what do you get when you cross a pizza with Pesto Pea Salad? Yummy, yummy deliciousness.

At Woodman's (a local grocery store) we found frozen pizza dough from a local bakery that I just rolled out and baked. Meanwhile, I made a b├ęchamel sauce - equal parts butter and flour; 1 tablespoon of each - in a pot over medium-law heat. Then add approximately 3/4 cup of milk and bring to a simmer until thick. Season with salt, pepper, and a little garlic powder.

Spread evenly over the cooked pizza crust, and top with the pesto pea salad and a liberal sprinkle of parmesan cheese. So good.















* I have a moment to post tonight because there are tornado warnings, tornados, and flooding in Milwaukee. I was in class, which was cancelled after waiting in the parking garage for 50 minutes. I headed for home during a small break in the storm. Ain't summer grand.

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