Well, as they say... good intentions are absolutely every...thing! Right? Well, honestly, I did have good intentions. I truly had a great idea. A series of posts bringing you along a journey of healthy eating and sure enough. Hey, look. There's a squirrel! Or something. Some kind of distraction. Forget the squirrel. Did you just taste these garlic and ham pizza sliders in your head? It's okay. I tell myself that it is okay. But them sliders though! 
I love, love kneading fresh dough. The feeling of splashing just the right amount of flour over the rawness of a mound of dough. Reminds me of my grandmother. Getting our hands messy with the need to create something. Intentional. No horsing around. She would look at me with a smile and pass the work to me. I loved it. Quality time in a slower world. Now though, we live in a fast paced world where running to the grocery store is all too easy. In fact, you could just use kaiser buns or something for this recipe. But why would you want to? This is just so darn easy. But with a caveat. This dough is pre-made. Packaged by the local bakery willing to make an extra buck off of my earnings. And I am very willing to give it to them. 
So, about this recipe. I find that the best way to cut dough into 8 slices (like you would slice a fully cooked pizza but using a bread cutting knife) is to freeze the fresh dough for about 30 minutes or so. This gives it a better texture for cutting and for easy handling. You will want to take each of the individual slices and thin them out into longer pieces. Each long piece will be tied like a knot and wrapped around. Grease your pan, place each slider side by side and please do not be shy. This is not the time. The sliders are meant to touch. They must. Because once you take them out of the oven, in unison, you slice them in half like one long loaf of bread. 
I know what you may be thinking. ***Don't ya lothe it when people say that?*** So, it's true. I have slidden from the tall expectation of pure healthy eating. Again. But you want to know a secret? That is why they call these things "sliders". Mabye. Maybe not. But they are soooo very tasty. Excuse me while I go grab myself some more pizza sliders. And a smile. 
Garlic & Ham Pizza Sliders
Recipe type: Appetizers, Comfort Food, Dinner, Lunch, Main Dish, Pizza, Sandwiches, Side Dishes
Cuisine: Authentic, Italian
Author: Wayne Peters
Prep time: 30 Minutes
Cook time: 24 Minutes
Total time: 54 Minutes
Servings: 8
Ingredients
700 grams pizza dough (fresh)
1/4 pound pepperoni (1 cup, sliced)
300 grams ham (2 cups, shaved if possible or thinly sliced and cut into pieces)
2 cups pizza sauce
2 cups grated cheese (grated mixed cheeses - mozzarella and Swiss)
1 cup butter
1/4 cups oregano (fresh)
1/4 cup basil
2 tablespoons olive oil
1 teaspoon garlic powder
Instructions
- Preheat oven to 450 degrees
- Put pizza dough on cookie sheet or cutting board or whatever
- Sprinkle flour over dough to allow for easier handling
- Cut mound of pizza dough in 8 slices using a bread cutting knife (knife with jagged edges seems to work best)
- Take each slice of the dough, roll in your hands to make a long string like piece with the slice of dough
- Tie the dough like string in a loose knot
- Fold the end pieces over to create a round knot like shape
- Grease a 9" x 13" pan
- Please each 'dough knot' in the pan so you have 4 across, 2 down - be sure to leave good amount of room around edges of pan and ensure each knot touches the one next one, including the two rows
- Put pan with pizza knots in oven and bake for 12 minutes - be sure the tops are golden and pizza dough cooked throughout
- Take out of oven, let cool a little bit and turn oven down to 350 degrees
- With a large bread knife, slice the tops of the pizza dough knots horizontally
- Take the pizza dough top off, being very careful not to separate the individual dough knots and place aside
- Layer the following: ham over the bottom pizza dough, pizza sauce, pepperoni, and then generously apply the cheese
- Place the top pizza dough knots back on top (if some of the knots broke off, don't worry too much. The melted cheese will meld them together again!)
- Melt butter in bowl, insert oregano, basil leaves and garlic in butter (good idea to cut them into smaller pieces) and mix together
- With a food brush, dip into the above mixture and brush over top of pizza knots
- Put back into over and bake for 10 minutes more
- Serve and let family/friends or just you!!! rip apart the sliders and do enjoy :)
- Serving Size: 264.6 g
- Calories: 743.9
- Total Fat: 46.9 g
- Saturated Fat: 23 g
- Cholesterol: 113.3 mg
- Sodium: 1673.1 mg
- Total Carbohydrate: 54.3 g
- Dietary Fiber: 3.6 g
- Sugars: 1.5 g
- Protein: 25.8 g
- Calcium: 337.4 mg
- Iron: 4.6 mg
- Vitamin C: 7.4 mg
- Thiamin: 0.9 mg
3 Comments
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Daisy123
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Wayne Peters
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Wayne Peters
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The pizza is known for its delicious, crispy crust and generous toppings.
Northlandz offers a variety of pizza options, including classic cheese, pepperoni, and specialty pizzas like BBQ chicken and veggie.
Customers can choose from a range of sizes, from personal to extra-large, to suit their appetite.
Whether you dine in, take out, or have it delivered, Northlandz pizza is sure to satisfy your cravings.
https://northlandz.pk/product-category/delicatessen/pizza/
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Paul Brown
In contrast to cumin seeds or turmeric, asafoetida isn't currently available in the spice section of your neighborhood supermarket. However, the "United Spicefruit" online spice store is where you may find it. It is packaged in a stand-up pouch or an airtight container. At least give it a shot; you'll fall in love.
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Paul Brown
The improper storage of asafoetida powder contributes to its negative reputation. It needs to be kept in a sealed container. This is of great importance! If you don't, your cabinet will be permanently filled with that overpowering odor. Whenever I use asafoetida powder, I make sure the bottle is tightly sealed, wipe the lid (in case powder has spilled over its sides), and place it inside another container on my spice rack. Given the small size of my apartment, the consequences of an asafoetida powder leak could linger for several months.
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