Garlic Fingers
Pizza dough brushed with garlic butter, covered in mozzarella, baked until golden and cut into strips. The Atlantic Canadian pizzeria side, dipped in donair sauce.
Method
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Mix the flour, yeast, sugar and salt in a large bowl. Add the water and oil and mix to a soft dough. Knead on a lightly floured surface for 8 minutes, until smooth and elastic.
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Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled in size.
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Put a large baking tray in the oven and heat it to 240°C / 475°F. Mix the melted butter, garlic and parsley.
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Roll or stretch the dough on a sheet of baking paper to a 30 x 40 cm oval, about 5 mm thick. Brush with the garlic butter, leaving a 1 cm border.
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Scatter the mozzarella and cheddar over the top and sprinkle with the oregano. Slide the paper and dough onto the hot tray.
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Bake for 12 to 15 minutes, until the crust is golden and the cheese is bubbling and browned in patches. Cut into strips about 3 cm wide with a pizza cutter and serve hot with the dipping sauce.
Chef’s Tips
- Preheat the tray with the oven. A hot tray crisps the base while the cheese melts, and a cold one leaves it pale and soft.
- Stretch the dough thin, about 5 mm. Thicker dough is bready in the middle and has less crust.
- Cut the fingers as soon as they come out of the oven. When they cool, the cheese sets and the strips pull apart in strings.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
- Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Pairing Suggestions
- Donair sauce
- Marinara
- A green salad
Storage & Reheating
Best eaten hot. Keep leftovers in the fridge up to 2 days and reheat in a 200°C oven for 8 minutes.
Common questions
How long does Garlic Fingers take to make?
About 45 minutes of hands-on work — 30 minutes of preparation and 15 minutes of cooking — plus 1 hour of Rising, so allow 1 hour 45 minutes from start to finish. The recipe serves 6.
What are the key tips for making Garlic Fingers?
Preheat the tray with the oven. A hot tray crisps the base while the cheese melts, and a cold one leaves it pale and soft. Stretch the dough thin, about 5 mm. Thicker dough is bready in the middle and has less crust. Cut the fingers as soon as they come out of the oven. When they cool, the cheese sets and the strips pull apart in strings.
What should I serve with Garlic Fingers?
Donair sauce; Marinara; A green salad.
Is Garlic Fingers suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Garlic Fingers?
About 465 kcal per serving, with 18 g protein, 51 g carbohydrate and 21 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.