Farmers Market Kitchen: Pesto Potato-Leek Pizza
Hannah Palmer Egan
August 21, 2018 at 1:47PM
Then, I just throw on whatever's in the fridge, or coming from the market or garden. In spring and early summer, we ate a lot of red-sauce pies with last summer's canned tomatoes, broccoli rabe, pea shoots, chives and other early season stuff.