-Mix the ingredients together for the donair sauce. Cover, and put in the fridge.
-Put the water, yeast and honey into the bowl of a stand mixer.
-Add in the remaining ingredients. No special order, just dump them all in.
-Making sure you have the dough hook attachment on and not the paddle, put the mixer on the lowest speed and come back 6 minutes later. During those 6 minutes, I put a big Pyrex measuring cup full of water in the microwave and get it to a rolling boil. This warm, steamy, moist microwave is a perfect spot for pizza dough to rise.
-Take the dough off the hook, and while it's out of the bowl, give it a quick spray of oil, then pop the ball of dough back inside, cover lightly with plastic wrap or tea towel, and put it inside that cozy moist microwave (or your favourite bread-rising spot) for 45 minutes to an hour.
-Gently deflate the dough, form it into a ball that should be as soft yet firm and smooth. Put it on a floured board or pizza peel, cover it loosely and let it rest for 10 minutes or so.
-Now's the time to roll, stretch or press the dough onto a lightly greased and heavily floured pizza pan. I start by rolling generally, then give a little stretch or two and then lay it in the prepared pan and give it a bit of a press so it somewhat resembles a circle.
-Now, since we are making garlic fingers, this is the time that we would slather the dough with garlic butter (and get that oven preheated to 450 degrees (475 if not using convection)). As for garlic butter, you'll need around 3 tbsp and you can make your own or just buy some. I make my own and add in as much garlic powder (or in this case Club House Garlic Plus) as you can handle. To 3 tbsp of butter or margarine I'd probably add close to a tbsp of garlic. Spread the garlic butter all over the crust, right to the edge and then top with about 2 1/2 cups of Pizza mozzarella.
-Bake for 16-22 minutes, depending on your oven. You want the bottom slightly golden and the cheese bubbling and browning. YUM!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (244g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 30 (73%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 7.3mg||0 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.9g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 41
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