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Popular Recipes Mini Veggie Pizza with Maille® Honey Dijon Mustard

Are you searching for recipes Mini Veggie Pizza with Maille® Honey Dijon Mustard, our own site provides recipes Mini Veggie Pizza with Maille® Honey Dijon Mustard that a person need Listed below are the dishes Mini Veggie Pizza with Maille® Honey Dijon Mustard that will you need

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!"

Ingredients :

  • Pizza dough:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup slightly warm water
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon salt
  • 1/4 ounce active dry yeast
  • Leek Fondue with Maille® Honey Dijon mustard:
  • 1 leek (white part only)
  • 1 1/2 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

Instructions :

Prep : Cook : 4M Ready in :
  • 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.
  • Leek Fondue with Maille(R) 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(R) Honey Dijon mustard. Cook gently for 5 minutes. Once cooked add the whisky. Season with salt and freshly ground pepper, then chill.
  • Vegetables: Boil potatoes until tender. Peel and cut the potatoes in thin slices. Sprinkle on Parmesan cheese. Slice the cherry tomatoes in half.
  • Assembly: Cover the flattened pizza dough with the Maille(R) 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.

Notes :

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