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East Coast Garlic Fingers with Donair Sauce
A delicious treat straight from Canada's Maritime provinces, these garlic fingers are dipped in donair sauce.
Course: Dinner
Servings: 2 12" pizzas
Author: Cristina
Pizza Crust:
  • 5 cups all purpose flour (OR 2 ½ cups white and 2 ½ cups whole wheat flour)
  • 2 ¼ tsp (1 pkg) instant yeast
  • 1 tbsp baking powder
  • 1 tsp sugar
  • ¼ tsp salt
  • 6 tbsp cooking oil
  • 2 cups warm water
Garlic Butter:
  • 3 tbsp butter or margarine (or 1 tbsp olive oil – this will affect the taste!)
  • 1 tbsp garlic powder
  • dash each of black pepper and oregano
Toppings (for 2 pizzas):
  • 4 cups mozzarella , shredded
  • 1 cup parmesan cheese , grated
  • Any other toppings you want!
Donair Sauce:
  • 1 can sweetened condensed milk (14 oz., 414mL)
  • 1 tbsp each garlic and onion powder
  • 6 tbsp white vinegar
  1. Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
  2. Add cooking oil and warm water, and mix well.
  3. Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
  4. Grease 2, 12” pizza pans, and divide dough in half.
  5. Roll and stretch the dough until it covers the pan.
  6. Preheat the oven to 425°
  7. Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
  8. Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
  9. Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
  10. In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
  11. Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
  12. Enjoy!