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Recipe Detail Page
Garlic Fingers with Pine Nuts and Parmesan
Holiday 2024
This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe.
Serves 2 to 4
2/3 lb (300 g) store-bought pizza dough, about
1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
1. Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.
2. Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.
3. In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.
4. Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.
5. Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.
6. While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.
7. When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired.
Serves 2 to 4
