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| Time to Make
You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches.
Can substitute kosher salt for maldon salt or 1/2 teaspoon table salt
Trying this for the first time tonight!
Found this recipe in the July '06 Cooking Light.
Prepare the jam & custard up to a day in advance. Assemble before serving.
Fresh mozzarella is easier to slice when it is very firm. Place mozzarella in the freezer just until firm, and thinly slice. Any brand of prebaked pizza crust will work for this recipe. 8 WW Points
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