So I did buy more Bufala Mozzarella and one can only eat that many times the same salad with Tomatoes.
Very fresh Mozzarella is not really suitable for Pizza, too watery, but sort of a perfect topping for a warm flat bread. Which in my case today was made of the second last gluten free Pizza shell in the freezer. (when are they coming back....)
All you do is preheat the oven as high as it lets you, preferably with a stone, brush the Pizza shell with Olive oil and let it brown. Since there are no toppings, that happens fairly quickly. While that crust bakes away cut up the Bufala in small pieces, I made fresh Pesto as well and when you pull out the browned crust, add the toppings right away. Lunch in less than 25 minutes. A good lunch. Gluten free.
The second last image shows you how good Victoria's crust is made, even with half a ton of Mozzarella, that slice did not bend from soggyness or softness at all. Available at her licensees.
MUST TRY THIS
ONLY USED HALF THAT BALL OF BUFALA