-
-
My review
Mini Veggie Pizza with Maille® Honey Dijon Mustard
0 made it |
0 reviews
| 1 photos
5
Maille
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 666Original recipe yields 4 servings (4 mini pizzas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.