Cheesy Garlic Fingers!

Our friend went to Halifax recently, and we got so jealous of her ability to eat cheesy garlic fingers! So here’s our take (if you’re not feeling the Maritime love, these double as cheesy garlic bread if you cut them differently).


  1. Pizza dough, sufficient for a thin crust pizza (I make a protein-y dough inspired by this one, and I’ll eventually post that with my own tips);
  2. About 6-8 cloves of garlic;
  3. About 100 g of butter, softened (about 1/2 a cup, and you can soften for these purposes by zapping it for 20 seconds in the microwave);
  4. Salt to taste (I used about 1 tsp);
  5. Garlic powder to taste (I used about 1.5 tsps);
  6. Oregano to taste (optional; I used about 1 tsp);
  7. Chili flakes to taste (optional; I used about 1 tsp); and
  8. About 120 g of pizza mozzarella*, shredded (or just over 1 cup).

* Pizza mozzarella has been drained and dried a bit, unlike its fresh counterpart.

Fancy equipment that will make your job easier and your garlic fingers better:

  1. Food processor
  2. Pizza stone
  3. Pizza peel


  1. Preheat oven, with the pizza stone, as hot as it will go.
  2. To make the garlic butter, mince the garlic in the food processor, then add butter, salt, and oregano and run the processor until mixture is smooth and the butter whipped (about 30-60 seconds).IMG_20170309_201849
  3. Stretch out the pizza dough on a wooden cutting board, using flour liberally and letting the dough relax in between if it seems tough to stretch. Tip: gluten relaxes with time as it’s stretched, so if your pizza isn’t stretching properly now, leave it for 10 minutes on the cutting board and come back to it.IMG_20170309_200643
  4. Transfer the dough to a lightly floured pizza peel.IMG_20170309_200759
  5. Spread the garlic butter on the dough.IMG_20170309_202328
  6. Add chili flakes, if using:IMG_20170309_202405
  7. Add the cheese and sprinkle evenly.IMG_20170309_202437
    This is an in progress picture, and more cheese was added! This wouldn’t be sufficient and the cheese doesn’t go nearly far enough to the edges.
  8. Make sure the dough slides easily off the peel! Test, test, test.
  9. Slide the dough onto the pizza stone and bake for 6-8 minutes until edges are golden and cheese has browned slightly. Keep a close eye!
  10. Retrieve the garlic fingers and cut into finger shapes. Enjoy!IMG_20170309_203807

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s