Mix together the flour and garlic powder in one dish.

In another dish, whip together the egg and milk.

In yet another dish, place the panko breadcrumbs.

Bread the mozzarella rounds by first dipping in the flour, next the egg wash, and finally the panko.

Place the breaded mozzarella on a piece of parchment paper on a baking sheet and place that into the freezer.

While the cheese is chilling, add the 1 tablespoon of olive oil to a small saucepan over medium heat. Add the minced garlic and let cook for 1 minute.

Add the tomato puree and bring to a simmer.

Stir in the rest of the ingredients for the marinara and let simmer over low heat while you finish the rest of the dish.

Preheat your Blackstone griddle to medium heat.

Lay down some olive oil on the griddle surface. You want a generous amount, but not so much that it runs off into the grease trap.

Get the mozzarella out of the freezer and place onto the oiled, preheated griddle. Brown on both sides. Add a little more oil before you flip, if necessary.

Remove promptly and serve with your marinara.