Cheesy Garlic Fingers

Garlic Fingers were one of the most popular items at my family's pizza restaurant. We would make at least a dozen of them every Friday night. I have modified our original recipe to make it easier to make at home, but it tastes just as good as when we make it in the restaurant.

Prep Time 15

Cook Time 10

Proofing time 1

Total Time 1 25

Ingredients

Pizza Dough

▢ 2 ⅓ cups all-purpose flour (285g)
▢ ¾ teaspoon instant yeast
▢ ½ teaspoon sugar
▢ 1 teaspoon coarse kosher salt
▢ 200 ml water (200g)
▢ 2 tablespoons extra virgin olive oil (or melted butter)

Garlic Butter

▢ ½ cup butter (softened)
▢ 4 cloves garlic (minced)
▢ ½ teaspoon garlic salt (or garlic powder)
▢ ½ teaspoon dried oregano
▢ ¼ teaspoon ground black pepper

Toppings

▢ 2 cups mozzarella cheese (shredded)
▢ 2 tablespoons Kraft grated parmesan
▢ dried oregano

Instructions

Pizza Dough

Whisk flour, instant yeast, sugar, and salt in a bowl. Stir in water and olive oil until a scraggly dough forms. Transfer the dough to a work surface dusted with flour and knead for 5 minutes until smooth.
Transfer to a large bowl and cover with plastic wrap. Let it rest in a warm place for one hour until it's doubled in size. If it's the winter, you might need to let it rest for an extra hour. Just keep letting it rest until it doubles in size.

Garlic Butter

In a small bowl, mix together butter, garlic, garlic salt, oregano, and black pepper.

Assemble

Preheat oven to 500℉ for at least 20 minutes. If you're using a pizza stone, preheat it with the stone for 1 hour.
Dust your hands and work surface with some flour and stretch the pizza dough into a disc roughly 10 inches wide and ½ inch thick. Grease a pizza pan with oil, then transfer the pizza dough onto it.
Spread 3 tablespoons of garlic butter and top with 2 cups of mozzarella and 2 tablespoons of parmesan. Try to spread the ingredients to all edges of the dough.
Bake on the middle rack for 9-11 minutes until the cheese is melted and golden brown. Remove from the oven and sprinkle dried oregano on top. Transfer to a cutting board and cut into strips/fingers.

Notes

Make ahead: At our pizza restaurant, we made our dough up to 3 days in advance. As time goes on, the dough forms a dry layer on top, but it is totally fine and doesn't really affect the taste that much. Follow the instructions through shaping the dough into the pizza pan, then cover it with plastic wrap and transfer it to the fridge. When you're ready to bake, let it come to room temperature for one hour, then follow the instructions as directed.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!