Recipe Tomato, basil, mozzarella galette

[badjak]

Don't know if you have a food processor, but if you do pulse some of the coarse grind cornmeal a few times and you'll have the finer grind.

It's what I was thinking of doing.
That, or wooden mortar & pestle

 

[MypinchofItaly]

Another tip I didn't put in the recipe. I've noticed a lot of times when using fresh mozzarella on pizzas and similar that you got a milkly liquid after cooking. So, this time, I put the slices on several layers of paper towels, more paper towels on top, then placed some weight on top for a couple of hours. A pretty good amount of liquid came out and was soaked up by the paper towels, so I'm going to do that from now on.

Yep, for fresh mozzarella use usually is quite common to dry it up in order to get rid of the water