Name: Pepperoni Pizza Sliders
Prep time: 34 min
Cook time: 80 min
Total time: 115 min
Yield: 16 servings
Ingredients: 1.5 cup pineapple juice; 1 teaspoon vanilla; 3.5 cup all purpose flour ((we prefer bread, can use all-purpose or whole wheat)); 2 tablespoon potato starch; 1 package instant yeast ((1 package = 2.25 teaspoon)); 0.25 cup brown sugar; 1 teaspoon salt; 0.33 cup vegan butter (divided); 8 slice vegan cheese (room temperature (double if you want it even cheesier)); 4.2 ounces vegan pepperoni ((sub for thinly sliced homemade seitan pepperoni)); 1 cup pizza sauce; 0.25 cup vegan butter (melted); 3 cloves garlic (minced); 0.5 teaspoon Italian seasoning; 0.25 teaspoon garlic powder; 0.13 teaspoon salt ((more to taste)); 0.13 teaspoon black pepper ((more to taste)); 0.13 cup vegan parmesan; null to_garnish fresh basil (chopped, optional)

Instructions

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1

Combine the pineapple juice (1.5 cup) and vanilla (1 teaspoon). Set aside.
2

In a stand mixer, whisk together all purpose flour (3.5 cup), potato starch (2 tablespoon), instant yeast (1 package), brown sugar (0.25 cup) and salt (1 teaspoon).
3

Add in the [pineapple juice] mixture.
4

Let the stand mixer run until the dough comes together and easily pulls away from the sides. It will be slightly sticky.
5

Place the dough on a lightly floured surface and sprinkle with some [all purpose flour] on top (enough so it doesn't stick to your hands). Form the dough into a ball.
6

Once a ball is formed, grease the same bowl it was mixed in and place the dough ball back into the bowl. (*If you are oil-free, ensure the bowl sides are floured or use a silicone bowl to easily remove it.)
7

Cover with a towel or plastic wrap and let sit for minutes (60) to 90 minutes in a warm, draft-free place until doubled.
8

Once doubled, punch down the dough and then pull off pieces into 16 even sizes. (Weighing the whole ball and then dividing by 16 is recommended for evenness).
9

With each piece, fold the sides under and roll into balls.
10

Place each ball, seam side down, into a greased or parchment-lined 9x13 baking pan.
11

Cover the pan and let rise for another minutes (30). (*After this rise, the dough balls should be touching. If not, allow a little longer.)
12

Preheat the oven to 375 degrees Fahrenheit (190°C) during this second rise.
13

Using vegan butter (0.33 cup), brush each roll liberally.
14

Put into the oven and bake for minutes (15) or until golden brown.
15

Remove from the oven. Let cool for 10 minutes.
16

Slice the sliders in half horizontally.
17

Quarter each [slice vegan cheese].
18

Layer the sliders with pizza sauce (1 tbsp), 1 quarter [vegan cheese], 3-4 slices [vegan pepperoni], and another quarter of [vegan cheese].
19

Replace the tops of the sliders.
20

Repeat until all sliders are assembled.
21

Whisk together the melted vegan butter (0.25 cup), minced garlic (3 cloves), Italian seasoning (0.5 teaspoon), garlic powder (0.25 teaspoon), salt (0.13 teaspoon) and black pepper (0.13 teaspoon).
22

Brush half of the sauce mixture evenly across all sliders.
23

Bake at 350 degrees Fahrenheit (175°C) for minutes (15) to 20 minutes or until the tops are golden brown.
24

Remove from the oven. Add the vegan parmesan (0.13 cup) to the remaining garlic butter mixture and brush the rest on top of the sliders.
25

Top with fresh chopped [fresh basil] if desired.
26

Let cool for a few minutes and then serve.