Ingredients :

• Canned crescent roll dough — This is the base, and it really does the job. Pre-portioned and slightly buttery, it puffs up well and browns easily. Canned pizza dough works too, but it results in a denser, bread-like bite — a matter of preference depending on your mood.
• Block mozzarella — Not fresh mozzarella in water — too much moisture will soak the dough before it even cooks. Use ‘low-moisture’ pizza mozzarella in a block and cut it into 2 cm cubes. It melts perfectly with that signature stretch when you open the bite.
• Semi-salted butter — Real butter, no margarine. Melted gently — it shouldn’t foam or brown. Semi-salted provides a nice contrast with the cheese. If you have unsalted, add a good pinch of sea salt to the mixture.
• Fresh garlic — Finely minced, not crushed with a garlic press which makes it too pasty. Fresh garlic stays sweet while cooking and very fragrant. Garlic powder works in a pinch, but it burns quickly and turns bitter — avoid it if possible.