Mini Veggie Pizza With Maille® Honey Dijon Mustard

Name: Mini Veggie Pizza With Maille® Honey Dijon Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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(R) 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

Servings: persons

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(R) 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

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(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.
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(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.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pizza dough:, 1 1/2 cups all-purpose flour, 3/4 cup slightly warm water, 1 1/2 tablespoons olive oil, and more.

Yes, Mini Veggie Pizza With Maille® Honey Dijon Mustard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!