Mini Veggie Pizza with Maille® Honey Dijon Mustard

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!

• Calories: 684 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.