Garlic Fingers
Pizza dough baked with garlic butter, melted mozzarella and bacon bits, cut into strips and served with donair sauce for dipping.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Baking sheet or pizza stone
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 16 g
- carbs
- 30 g
- protein
- 13 g
- calories
- 320
Instructions
- 1
Preheat the oven to 230C (450F) with a baking sheet or pizza stone inside.
- 2
Stretch the pizza dough out into a rectangle directly on parchment paper.
- 3
Mix the melted butter with the garlic and brush generously over the dough.
- 4
Scatter the mozzarella and bacon bits evenly over the top.
- 5
Slide onto the hot baking sheet or stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 6
Sprinkle with dried parsley, cut into finger-width strips, and serve hot with donair sauce for dipping.
Chef's tips
Preheating the baking sheet or stone before the dough goes on it helps the base cook through and stay crisp under the cheese.
Ingredient substitutions
- bacon bits → omit for a vegetarian version
- donair sauce → garlic dip or marinara sauce
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat in a hot oven for a few minutes to re-crisp; microwaving will make them soggy.
Common mistakes to avoid
- •Skipping the preheated baking surface, leaving a soggy base
- •Using too much butter, making the dough greasy
Serving suggestions
Cooked Garlic Fingers?
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