After making Caprese Salad with my home made mozzarella, I still had about a third of the 250 grams of cheese left. There is no such thing as leftover cheese in this household and pizza is a surefire way to use up cheese. I always keep a packet of tortillas in the freezer and they’re great for pizza as you don’t need to defrost. Just start loading up with toppings and by the time you’re ready to pop into your pre-heated oven, they’re already defrosted. Four decent sized blobs of mozzarella dotted each of our four pizzas as well as prawn, capsicum, mushroom, onion, garlic, basil and tomato/mayo sauce. A perfect way to use fresh mozzarella.
This post is part of Our Growing Edge, a monthly blogging event I have started to encourage us to try new food related things. If you have a blog and have tried something new this month, come and join this event. I put Caprese Salad on my Summer To Do List because I always loved the simple, contrasting ingredients. Summer tomatoes + soft milky mozzarella fior di latte + green fragrant basil. It looked easy but I’d never made it before. Since I just made mozzarella fior di latte from scratch, Caprese seemed to be the perfect way to enjoy it. The gist of it: Cut the mozzarella and ripe truss tomatoes into thick slices. Alternate slices on a platter. Tuck fresh whole basil leaves here and there. Finish off with a drizzle of good quality extra virgin olive oil, balsamic vinegar and salt and black pepper. Dig in with forks 🙂 Check back tomorrow to see what I made with the rest of the mozzarella.