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 caloriescarbohydrate: 65.4 gcholesterol: 110.6 mgfat: 38.6 gfiber: 4.8 gprotein: 17.4 gsaturatedFat: 20.7 gservingSize: -sodium: 2211.2 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Mini Veggie Pizza with Maille® Honey Dijon Mustard
Directions
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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® 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.
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® 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.