Mini Veggie Pizza with Maille® Honey Dijon Mustard recipe

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Ingredients

Pizza dough:
1 ½ cups all-purpose flour
¾ cup slightly warm water
1 ½ tablespoons olive oil
1 tablespoon salt
¼ ounce active dry yeast
Leek Fondue with Maille® Honey Dijon mustard:
1 leek (white part only)
1 ½ tablespoons butter
2 tablespoons Maille® Honey Dijon mustard
1 cup whipping cream
1 tablespoon whisky
Salt and fresh ground pepper
Vegetables:
2 potatoes
8 red cherry tomatoes
1 cup Parmesan cheese
Handful of arugula leaves
Balsamic vinegar

Nutrition Info

683.6 calories
carbohydrate: 65.4 g
cholesterol: 110.6 mg
fat: 38.6 g
fiber: 4.8 g
protein: 17.4 g
saturatedFat: 20.7 g
servingSize: -
sodium: 2211.2 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pizza dough: Mix all the ingredients together in a large bowl and knead the dough for 5 minutes. Let it rest for 1 hour. Divide the dough into 4 equally sized balls. Let balls rest for 30 minutes, then flatten each with a rolling pin and place on an oven tray.

  2. Leek Fondue with Maille® Honey Dijon mustard: Slice the leek as thinly as possible and wash it. Melt the butter in a sauce pan then add the sliced leek. Cook the leek gently for 10 minutes. Add the whipping cream and the Maille® Honey Dijon mustard. Cook gently for 5 minutes. Once cooked add the whisky. Season with salt and freshly ground pepper, then chill.

  3. Vegetables: Boil potatoes until tender. Peel and cut the potatoes in thin slices. Sprinkle on Parmesan cheese. Slice the cherry tomatoes in half.

  4. Assembly: Cover the flattened pizza dough with the Maille® Honey Dijon mustard leek fondue. Top with the slices of potatoes and sliced cherry tomatoes. Cook the pizzas at 430 degrees F for 8 minutes. Top with a few leaves of arugula and a splash of balsamic vinegar. Serve hot.

Recipe Yield

4 mini pizzas

Recipe Note

These vegetarian pizzas are topped with a creamy leek and Dijon mustard white sauce and vegetables, elevating this from a simple supper to a splendid dinner!

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