Mini Veggie Pizza with Maille(R) Honey Dijon Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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! 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(r) 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 |
Directions:
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.
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.
3. Vegetables: Boil potatoes until tender. Peel and cut the potatoes in thin slices. Sprinkle on Parmesan cheese. Slice the cherry tomatoes in half.
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.
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