|White Four Cheese Pizza with Garlic and Basil|
Six years ago in February I pressed the publish button and my fledgling little blog (that began as a love note to my family) took its first baby steps. Over the years it has taken on a personality of its own thanks to the many blessings it has afforded me. So much has happened since those early days. I've met many amazing foodies in person who share my passion for food. I've won trips, appliances and countless cookbooks to add to my collection, co-authored a community cookbook for charity, and spoken on a panel at a food conference. I have improved my baking and cooking skills and have been challenged to think outside my comfort zone and spread my wings. I'd even like to think that I have improved my photography and writing skills, even though this will always be a work in progress.
As you have heard me say many times blogging for me is not about these perks, or my stats, or popularity. I could go into a long speech, giving thanks and pointing out my favourite things that keep me coming back to blogging each and every day, or, even all the recipes that I’ve tagged from all of the talented foodies along the way....that I still hope to make in the warmth of my own kitchen... "someday". But if the truth be told YOU are are the real reason I continue to plug away here at More Than Burnt Toast and continue to learn and push myself to the limits of my imagination. Countless times I've turned to food blogs for tips, answers and inspiration and I have never been disappointed. There is so much talent and creativity out there in the blogging world. I try to leave a small footprint with these pages and contribute in my own steadfast way while still keeping my day job.
I have always had a heightened degree of curiosity about cooking. When I first started learning to cook in my home kitchen, one of the initial things I discovered was that the key to outstanding meals was using good quality ingredients. As time passed I realized that this meant either growing or purchasing the best local ingredients available which with today's trends has become easier and easier with a resurgence of farmers markets, specialty food shops and local producers.
Never be afraid to try something new.
Remember, amateurs built the ark,
professionals built the Titanic.
- Dave Barry
As I browse through these pages, I marvel at all the dishes I have prepared and all the recipes that have landed in my prized, best-of-the-best personal collection. In 6 years I have posted 1,100 recipes and gained confidence in the kitchen. This blog is a labour of love and as I browse through its pages during the latest blog updates it speaks to me!!! I can hear laughter and animated conversations from wedding showers, wedding receptions, graduations and L'il Burnt Toast's recitals where many dishes from these pages have shone. These pages have inspired me to be a better cook and to continue a life long love affair with the kitchen.
It is interesting for me to note the recipes that have been the "most popular of all time" in these 6 amazing years. Most are a complete surprise to you and me both!
Layered Heirloom Tomatoes with Feta and Basil Oil
Salmon Tacos with Corn Relish
Beechers Macaroni and Cheese
Caramel Sea Salt Brownies
Julia Child's Cherry Clafouti
The Original Loose Meat Sandwich
Pesto Pasta Salad
Gnudi or "Naked Ravioli"
Of course, this blog would be a lot less fun without all of your comments and I want to thank everyone who has taken the time from their busy lives to read these pages and left me their insight, tireless guidance, enlightenment, inspiration, and encouragement. I enrich my own life just by putting my heart and soul into these pages, pushing my boundaries and improving my skills and techniques. It has all meant so much to me!
“The tongue is the strongest muscle in the human body;
use yours to lift someone up today.”
**White Four Cheese Pizza with Garlic and Basil**
1-3 garlic cloves, minced
1 recipe of your favourite pizza dough (or store-bought)
All purpose flour
6 ounces mozzarella cheese, grated
3 ounces soft fresh goat cheese, crumbled
1/2 cup part-skim ricotta cheese
3 tablespoons freshly grated Parmesan cheese
3 tablespoons thinly sliced fresh basil
Position rack in center of oven and preheat to 450°F. Brush 13x9-inch metal baking pan with 1 tablespoon olive oil. (I used a pizza stone so follow manufacturers directions). Mix remaining 2 tablespoons olive oil and garlic in small bowl.
Roll out pizza dough on lightly floured work surface to 14x10-inch rectangle. Transfer dough to prepared pan; brush lightly with some of garlic oil. In a small bowl mix ricotta, goat and Parmesan cheeses. Top pizza dough with cheese mixture leaving 1/2-inch plain border. Top with grated mozzarella.
Bake pizza until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic-oil over pizza. Let stand 3 minutes.
Do ahead: Can be made 4 hours ahead. Let stand at room temperature. Before continuing, rewarm in 350°F oven until heated through, about 10 minutes. Cut pizza crosswise into 8 strips, then cut each strip crosswise into 4 pieces for 32 pieces total. Sprinkle with basil. Transfer to platter and serve hot.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.