All good pizzas start with a good crust. A foundation, a bit of chewy, bready goodness. The same rule applies with garlic fingers. I grew up on the east coast of Canada where garlic fingers are staple. Many, many nights of drunken debauchery ended with the consumption of a large garlic fingers. Some might even consider said consumption a preventive measure to avoid an inevitable hang over. After university, I moved to western Canada. A place where garlic fingers did not exist. Seems like reason enough to pack up and move back home! Or learn how to make them really well. Get all of your westerner friends hooked on them. Teach them about the life force that exists in a pan of garlic fingers. This girl was up for the challenge!
The link below is my current favourite pizza crust. It is an amazing, no fail crust that comes together very quickly; within 2 hours.
If you're making pizza and garlic fingers, the above link is a good place to start. The recipe makes two really good sized crusts.
Once your dough has risen, roll it out. Sprinkle your pizza stones with cornmeal and preheat your oven to 450 F.
The other secret to a really good garlic fingers, is a delicious garlic butter, you can buy a store bought butter or whip one up on your own, this one is my go to!! Swiss Butter House Ltd Garlic Lover's garlic butter is fantastically delicious!!
My next tip for pizza and garlic fingers is to always mix your cheeses! My personal fave is mozzarella and parmesan. I always add half parm and half mozza for my garlic fingers. My pizza ratio is 3/4 mozza to 1/4 parmesan. Parmesan is so special on a pizza, it adds a big bold Italian flavour to your pizza, plus it helps with the browning of your cheese.
When I make a pizza, there is only one true set of toppings for me. As I have already mentioned, I grew up on the east coast of Canada. In my home town when I order a pizza, I order a "Combination Pizza." The perfect combination. Pepperoni, mushrooms and green pepper. These flavours are so perfectly married that that East Coasters have aptly named this pizza Combination. Are there any other combinations? Sure, but not for this girl!
Once your toppings are prepped and your dough has been stretched and rolled out, place it on your pizza stone, which has been dusted with cornmeal. Add your favourite sauce (left over bolognese makes an extra special base sauce), your favourite toppings; feel free to venture away from "Combination," though I wouldn't recommend it, and bake for 18-20 minutes in your very hot oven! Make sure you cool your pizza and garlic fingers for a few moments before you cut. Otherwise your toppings slip around, although you may enjoy eating the cheese off of the closest slice, that slice becomes far less appealing to your friends and family without its toppings!! I always serve my garlic fingers with either pizza sauce or donair sauce. The recipe below comes together quickly and easily.
As always, serve with a salad. Half your plate people!!! Veggies couldn't be more important! Your body needs fibre. I quickly beefed up this Caesar Salad Kit with some chopped kale. Super delicious and nutritious!!
This whole meal came together in two hours, before my kid's evening activities! The reviews were fantastic!
Thanks for reading! Few free to comment below with any questions, concerns or if you just liked this Big Idea!!
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