Garlic Fingers
Garlic Fingers Say it: GAR-lik FING-ers
Garlic fingers are a beloved Nova Scotian snack that combines elements of pizza and garlic bread. Originating in the Maritime province, these soft, chewy strips of pizza dough are topped with garlic butter and mozzarella, then baked until golden. They are typically served with a side of sweet donair sauce for dipping. Eaten as a late-night bite, appetizer, or casual meal, their simple, comforting flavor and addictive texture have made them a staple at local pizzerias and home kitchens across Nova Scotia.
Garlic Fingers
Garlic Fingers
Pronounced GAR-lik FING-ers
- Serves
- 4
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Donair Sauce (for dipping)
Method
Preheat oven to 425°F (220°C). Lightly grease or line a large baking sheet with parchment paper.
On a floured surface, roll or stretch the pizza dough into a large rectangle about 12 x 16 inches (30 x 40 cm) and 1/4 inch (6 mm) thick. Transfer to the prepared baking sheet.
In a small bowl, mix the softened butter, minced garlic, and salt until smooth. Spread the garlic butter evenly over the entire surface of the dough, going right to the edges.
Sprinkle the shredded mozzarella evenly over the buttered dough, followed by the grated Parmesan and dried parsley.
Bake for 12–15 minutes until the cheese is bubbly, the edges are golden brown, and the bottom of the crust is crisp.
Remove from the oven and let cool for 2 minutes. Using a pizza cutter or sharp knife, slice the baked dough lengthwise into 1-inch (2.5 cm) strips, then crosswise into 3–4 inch (8–10 cm) fingers.
While the garlic fingers bake, prepare the donair sauce: whisk together the sweetened condensed milk, white vinegar, garlic powder, and salt in a bowl until smooth. Refrigerate until ready to serve.
Serve the warm garlic fingers immediately with the donair sauce on the side for dipping.
Regional variants
Some Nova Scotian pizzerias add a sprinkle of cheddar cheese or a light dusting of black pepper. Modern versions occasionally include cooked bacon bits or green onions, though these stray from the traditional simple preparation.
Cook's notes
- For extra-crispy bottoms, bake directly on a preheated pizza stone if you have one.
- The donair sauce thickens as it sits; stir in a splash of water if it becomes too thick after refrigeration.
- Use homemade pizza dough for the most authentic soft and chewy texture.
Serve with
Sweet donair sauce and cold beer or soft drinks.
Make ahead and storage
Garlic fingers are best fresh from the oven. The dough can be rolled and topped up to 2 hours ahead and refrigerated until baking. Leftover fingers reheat well in a 350°F (175°C) oven for 5–7 minutes.
