Garlic fingers

Ingredients

Dough

• 500 gstrong white flour
• 7 ginstant yeast
• 300 mlwarm water
• 1 tspsalt
• 2 tbspoil

Garlic butter

• 120 gbutter, melted
• 6 clovesgarlic, crushed
• 1 tspgarlic powder
• 1 tspdried parsley
• ½ tspsalt

Topping

• 300 gmozzarella, grated

To serve

• donair sauce

Directions

1. Make a pizza dough with the flour, yeast, water, salt and oil, knead it for 10 minutes, and prove for 1 hour.
2. Roll or press it out onto an oiled tray into a rectangle about 1 cm thick.
3. Mix the melted butter with the crushed garlic, garlic powder, parsley and salt.
4. Use both fresh garlic and garlic powder. The fresh gives the sharpness and the powder gives even background coverage, and together they are why it tastes like a pizza-shop version rather than garlic bread.
5. Brush the garlic butter over the whole surface, right out to the edges, and use all of it.
6. Scatter the mozzarella evenly across the top.
7. Bake at 230°C (445°F) for 12 to 15 minutes, until the cheese is bubbling and browned in patches.
8. Cut into fingers about 3 cm wide with a pizza wheel, cutting across the short way.
9. Serve hot with donair sauce for dipping.
10. Sweet donair sauce with garlic and cheese sounds wrong to everyone outside the Maritimes and is completely standard within them.
11. It is a Nova Scotia pizza-shop invention that spread across the Maritimes as the default side to a donair.

Technique

• No tomato sauce at any point. It is not a white pizza and it is not garlic bread; it is its own thing.
• Cut it into fingers rather than slices, which is where the name comes from.
• Donair sauce is condensed milk, vinegar and garlic, and there is a recipe for it under Donair.

Substitutions

• Shop-bought pizza dough, which is what most people use.
• Marinara or ranch for dipping, both of which Maritimers would consider a mistake.

Variations

• With bacon and green onion scattered over.
• With a mix of mozzarella and cheddar.
• Made on a par-baked base for a crisper finish.

History

A Nova Scotia pizza-shop invention that spread across the Maritimes as the standard side to a donair.

Frequently asked questions

What is Garlic fingers?

Garlic fingers is a street food from Canada: pizza dough strips baked with garlic butter and cheese, dipped in donair sauce. A Nova Scotia pizza-shop invention that spread across the Maritimes as the standard side to a donair.

How long does Garlic fingers take to make?

Garlic fingers takes 20 min plus 1 hr rising of preparation and 15 min of cooking. The recipe makes 1 tray. It is rated easy to make.

What can I substitute in Garlic fingers?

Yes, within limits. Shop-bought pizza dough, which is what most people use. Marinara or ranch for dipping, both of which Maritimers would consider a mistake.

What is the most important thing to get right in Garlic fingers?

Use both fresh garlic and garlic powder. The fresh gives the sharpness and the powder gives even background coverage, and together they are why it tastes like a pizza-shop version rather than garlic bread.