1. Recipes

How to Make Mini Veggie Pizza with Maille® Honey Dijon Mustard - A Step-by-Step Guide

Mini Veggie Pizza with Maille® Honey Dijon Mustard is a delicious and healthy twist on the classic pizza recipe. This recipe combines the vibrant flavors of fresh vegetables and the tangy sweetness of Maille® Honey Dijon Mustard to create a mouthwatering dish that is perfect for a quick lunch or a light dinner.

The Maille® Honey Dijon Mustard adds a unique flavor to the pizza, and its creamy texture helps to bind the toppings to the mini pizza crusts. The sweetness of the honey and th...

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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

Information

  • Servings: 4
  • Yield: 4 mini pizzas

  • 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

    684 cal.

    • Total Fat: 39g
    • Saturated Fat: 21g
    • Cholesterol: 111mg
    • Sodium: 2211mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 17g
    • Vitamin C: 31mg
    • Calcium: 309mg
    • Iron: 4mg
    • Potassium: 742mg

    Categories

    Appetizer recipes
    Snack recipes
    Vegetarian recipes
    Easy recipes
    Quick recipes