Recipes

Mini Veggie Pizza with Maille® Honey Dijon Mustard

Name: Mini Veggie Pizza with Maille® Honey Dijon Mustard
Ingredients: Pizza dough:; 1.5 cups all-purpose flour; 0.75 cup slightly warm water; 1.5 tablespoons olive oil; 1 tablespoon salt; 0.25 ounce active dry yeast; Leek Fondue with Maille® Honey Dijon mustard:; 1 leek (white part only); 1.5 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

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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!

Recipe by Maille

Published on October 10, 2012

1

Servings:

4

Yield:

4 mini pizzas

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

684	Calories
39g	Fat
65g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 684
% Daily Value *
Total Fat 39g	49%
Saturated Fat 21g	104%
Cholesterol 111mg	37%
Sodium 2211mg	96%
Total Carbohydrate 65g	24%
Dietary Fiber 5g	17%
Total Sugars 3g
Protein 17g
Vitamin C 31mg	157%
Calcium 309mg	24%
Iron 4mg	24%
Potassium 742mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.