The garden harvest continues. We are getting plenty of fresh lettuce for salads. Herbs are still the the major early producers, though, so we are trying different flavors for dressing the salads and looking for more ways to use these herbs.
Last night's supper was a basil pesto pizza cooked out on the grill. I made a simple bread dough (yeast, sugar, water, olive oil and flour) and mixed the pesto (basil, pine nuts, garlic, and more olive oil) with ricotta and a bit of mozzarella. Mike put some anchovies on his pizza. I put a little bit of chopped fresh tomato on mine. Delicious