I was reading a novel set in Portland, Maine, and, at a gathering, one of the characters thanked another for bringing the garlic fingers.
Garlic Fingers?
I was intrigued, so QuickLikeABunny, I went to da google to see what I could find out.
Hmmm.
Pizza dough spread with garlic butter and cheese and baked and served with fresh parsley on top and Donair sauce on the side for dipping.
Well, I’ve made Donair before and quite liked it, so putting a batch of the sauce together was not an issue, and garlic butter was a non-issue, since I was putting a batch together for roasted corn on the cob anyway. 
And then, I recalled a new pizza dough recipe I’d been wanting to try, where you replace the yeast with beer.
Yep, sounded like a plan…
INGREDIENTS
Garlic Butter:
•1/2 cup unsalted butter
•1/4 tsp chili powder
•1/4 tsp garlic powder
•1/4 tsp chives
•1/4 tsp celery salt
•1/4 tsp parsley
•1/4 tsp Aleppo pepper
Donair Sauce:
•2/3 cup canned evaporated milk
•2/3 cup sugar
•1/4 cup white vinegar
•1/2 tsp garlic powder
•1/4 tsp white pepper
Beer Pizza Dough:
•2-1/2 cups flour
•1 tsp coarse sea salt
•1 tsp Aleppo pepper
•1 tsp black pepper
•2 tbsp cubed cold butter
•1 cup beer
For the Pizza:
•Shredded Mozzarella
•Freshly chopped parsley
•Bacon (optional)
First things first, place the butter in a bowl and allow it to soften, then add the seasonings and stir until well blended.
To make the Donair sauce, whisk the sugar, garlic powder, and white pepper into the evaporated milk until dissolved, then, quickly, stir in the vinegar, five or six turns around the bowl should do it. Transfer to a covered container and stash in the fridge for at least a couple of hours before using.
Now, for the cool part.
This dough needs no rising or resting time, comes together in a snap in the food processor fitted with the metal blade, and is mebbe my new favorite pizza dough. The recipe makes enough for one pizza.
Heat your oven to 450º and place your pizza stone on the bottom rack.
Note: my oven has a convection “pizza” button which is pre set to 425º, and I used that setting.
Add the flour, salt, and peppers to the bowl of your food processor and pulse to combine.
Add the cubed butter and pulse until it has been worked into the flour mixture.
Pour in the beer and pulse until the dough pulls away from the side of the food processor and forms a ball.
Roll the dough out into a circle on a piece of parchment paper – my circle was less than perfect, but it was in one piece, for I called it a win.
Remove the pizza stone from the oven and transfer your rolled out dough to it. I find this works much better for me than if I try topping the dough and ten transferring.
Spread the garlic butter over the dough, then top with shredded Mozzarella cheese.
If you’re adding bacon, you could do that here.
Pop in the oven and bake for 15 minutes or so, until the cheese is nicely melted and the crust is golden brown and a bit crispity on the edges.
Remove from the oven, transfer to a cutting board, sprinkle with the freshly chopped parsley, and cut into thin strips – or fingers (hence, the name).
Serve with Donair sauce for dipping.
Rich was more than a little concerned about the combination of cheese and garlic with the sweet and sour Donair sauce but one bite and he was convinced.
Make a batch yourself and see if you don’t agree.