The fingers
- 1 ball pizza dough
- 4 tbsp butter
- 4 cloves garlic, minced
- Pinch of salt
- 1½ cups shredded mozzarella
- 4 strips cooked bacon
- Pinch of dried oregano
Donair sauce
- 1 can sweetened condensed milk
- ⅓ cup white vinegar
- 1 tsp garlic powder
Eat hot, on the same plate, while making eye contact with whoever else is in the kitchen.
Prep the dough
Roll one ball of pizza dough into a flat round, about 10–12 inches. Place on a parchment-lined sheet pan. Resist the urge to add toppings yet.
Make the garlic butter
Melt the butter. Add the garlic. Stir. Add a pinch of salt. The butter should smell like a great kitchen — not like an Italian restaurant. Restraint.
Build
Brush the garlic butter over the dough — all of it, edge to edge. Cover with mozzarella in an even layer. Crumble the cooked bacon. Sprinkle oregano. Stop adding things.
Bake
Slide into a hot oven at 450°F (230°C). Bake 10–13 minutes, until cheese is bubbling and the bottom is golden. Pull it out the moment it looks ready — they go from "perfect" to "leather" fast.
Cut into fingers
Use a pizza wheel. Top to bottom, parallel cuts, about an inch apart. You're not cutting wedges. Six or seven cuts. That's it.
Donair sauce, on the side
Whisk the condensed milk, vinegar and garlic powder. It will look thin. Refrigerate 10 minutes. It will firm up. Pour into a small bowl. Place beside the fingers. Do not stir it into anything. Dip.
More pizza.
Bar-Style Pan Pepperoni
A crispy-bottomed pan pizza with curled, cupped pepperoni and a fried cheese edge — the kind that arrives at the table on a dented metal tray.
Donair Pizza
Halifax's two greatest inventions on one crust: spiced donair beef, sweet donair sauce base, mozzarella, onion and tomato. Chaos in the best way.