mini veggie pizza with maille® honey dijon mustard

Ingredients

• Servings: 4
• 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
• salt and fresh ground pepper
• vegetables:
• 2 potatoes
• 8 red cherry tomatoes
• 1 cup parmesan cheese
• handful of arugula leaves
• balsamic vinegar

Recipe

• 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 . 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.