For the Dough:
250g (2 cups) all-purpose flour/plain flour
5g (1-1/2 tsp) instant yeast – 25g (2 tbsp) sugar
1/2 tsp salt – 42g (3 tbsp) unsalted butter, melted
125ml (1/2 cup) warm milk – 1 egg, whisked – Flour for kneading, if necessary
Garlic Scallion butter:
2 tbsp softened butter – 1 tsp minced garlic
2 tbsp chopped scallions – 1/2 tsp sal
In a mixing bowl, stir all the dough ingredients into a soggy dough. Transfer to the counter, use flour if necessary to fold the dough with your fingers, fold, and press to guide the dough into a ball. Put the dough ball on a baking tray.
Cover until almost doubled. After the dough expands, flatten with hand into a circle. Using a sharp blade, score the dough crisscross style. Brush with egg at the edges if you like. Spread garlic butter on the surface evenly. Mark again scored with a spoon for easier putting the cheese.
Insert pieces of Mozzarella cheese to fill the scored dough. Add freshly cracked black pepper on top. Bake at 200°C (400°F) preheated oven, top-bottom heat, for 20 – 25 minutes. An oven may vary.
During baking, you might find the butter leaking out to the baking tray.
Best to eat warm to get the stretchy melting cheese.