{"id":136,"date":"2010-07-22T03:07:16","date_gmt":"2010-07-22T08:07:16","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=136"},"modified":"2011-04-04T09:05:02","modified_gmt":"2011-04-04T14:05:02","slug":"even-more-things-to-do-with-pesto","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=136","title":{"rendered":"Even more things to do with PESTO"},"content":{"rendered":"

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I appreciate that, given my infrequent posting, some may be tiring of the fact that nearly everything I post involves\u00a0pesto<\/a>. BUT I have found a new use . . . or a combination of other recipes. It is summer after all.*<\/div>\n
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So, what do you get when you cross a pizza withPesto Pea Salad<\/a>? Yummy, yummy deliciousness.<\/div>\n
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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\u00e9chamel 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.<\/div>\n<\/div>\n

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Spread evenly over the cooked pizza crust, and top with the pesto pea salad and a liberal sprinkle of parmesan cheese. So good.<\/p>\n

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* 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.<\/p>\n

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