The Only Dough You Need To Know: Mini Pizza Dough Buns

The Only Dough You Need To Master

Pizza dough is the only “bread” I know how to make, but the versatility of what you can make with it is endless.

I’ve made everything from garlic twist buns, bread sticks, flatbread to dinner rolls with this recipe! The only thing that ever changes is the oven temperature and the amount of time it bakes.

These mini buns are crusty on the outside & fluffy in the middle, which make them perfect for mopping up sauce or having with a charcuterie board if that’s your thing.

Bread Dough Worth Fighting Over

Every time I make them, it brings me back to those days when my parents used to order in pizza and it would come with a little dough ball in the middle.

It’s only purpose was to keep the limpy cardboard box from touching the cheese and tasted exactly the same as the rest of the crust… but we fought over it like banshees. Ah. The good old days.

The only dough you need to know: Mini Pizza Dough Buns

Prep Time10 mins
Servings: 36 mini buns

Instructions

  • 2C warm water
    2t quick yeast
    1t salt
    1t sugar
    1T olive oil
    4C flour
  • In a large mixing bowl add the warm water, sugar & salt then mix until they are dissolved.
    Sprinkle in yeast and wait until it becomes active, you will see it foam when it's ready.
    Add olive oil then the flour and knead with your hands (or a dough knife) until all the flour is incorporated.
    Cover tightly with shrink wrap and let the dough rise for an hour.
    Preheat your oven at 325.
    On a well floured surface, and with slightly oiled hands, dump the batter and begin to tear it into little chunks and rolling them into balls that will fit inside mini-muffin holes.
    Once your tray is full bake for 15-18 minutes or until slightly golden.
    Serve warm with preserves & butter or as mini dinner rolls.

MEL × RIVERBEND: Bounty Bowls With Minty Labneh Sauce

Labneh Tzatziki Sauce

This sauce recipe was created to become a staple in your kitchen. It can be served alongside cut vegetables as a quick snack, in a cold or warm bowl or as a garnish on top of your favorite soup.

Like I mention in this post, it’s all about the dressing when it comes to bowls, so I figured I’d let you in on some of my favorites.

The goal with these (and every recipe created in The Nomadic Wife kitchen) is “do this easy thing & call it good”. Don’t strive for perfection. Use it as a tool. Most of all, show yourself a little grace and allow yourself the space to make it your own.

I also use a similar sauce in this recipe, as a salad dressing with broccoli and carrots or in this recipe as the dressing in yummy chickpea gyros on naan bread.

Bounty Bowls / Veggie Bowls

I can talk about eating bowls until I’m blue in the face (as you may have noticed). Truth is you can really throw in anything you like. Right now there are a lot of veggies available in your CSA bounty, so don’t be afraid to mix it up.

Try a version with mostly greens. Try one with all your veggies raw or all your veggies cooked. Go nuts!

Bounty Bowls With Minty Labneh Sauce

Prep Time5 mins
Cook Time5 mins

Instructions

  • 1 C labneh
    2 T fresh mint
    2 T fresh dill
    1 large clove garlic
    2 t Himalayan salt
  • Chop your herbs and use a microplane or the small side on the box grater to grate the garlic
    Mix in with strained yogurt (labneh) * see pro tip below
    Let sit for a few minutes and salt to taste

Notes

Don't have labneh? No problem, place 1.5 C plain yogourt in a paper coffee filter and let the water drain out into a bowl. Labneh is basically drained yogourt with a little salt!

MEL × RIVERBEND: Kale & Barbecue Corn Bowl With Chili Lime Dressing

Back in Quebec, where I grew up, we would have block parties where corn would get bought, husked and boiled al fresco. I distinctively remember an evening in my early teens. I was at my aunt’s place. The humidity of summer was at it’s peek and a sheen of sweat covered everyone.

We stepped out into her backyard, where friends and neighbors had assembled. There were strings of holiday lights hung up and picnic tables covered with homemade dishes in every color and style.

There was also an abundance of sweet treats that the neighborhood conspired to get their sticky fingers into. They would then run off and hide under the tables to relish their stolen delights.

At the center of all of this laughter and companionship was corn. That was what brought us together under the summer moon. Fresh sweet corn is delicious in all its forms. You can eat it raw, boil it or grill it.

Leftovers can be frozen, canned or included in all matter of dishes like this one.

Kale & Barbecue Corn Bowl With Chili Lime Dressing

Prep Time10 mins
Servings: 1 Person

Instructions

  • 3 stocks curly kale
    1 ear of corn
    2-3 small cucumbers
    1/4 C pumpkin seeds
    1/4 C black or white sesame
  • For sauce
    1/2 C mayonnaise
    2 T grainy mustard
    1 t smoked paprika
    1 t chili powder
    1 t turmeric
    2 T lime juice
    1/2 t salt
  • I use leftover grilled corn for this recipe but if you want to make it from raw you can follow the instructions here.
    Remove the kernels from the corn using a knife or a fork, then place in a large bowl with cut kale + cucumbers.
    Mix the sauce, then top with seeds and serve.

Notes

Pro tip:
Don't have labneh? No problem, place 1.5 C plain yogourt in a paper coffee filter and let the water drain out into a bowl. Labneh is basically drained yogourt with a little salt!