Mini Veggie Pizza With Maille® Honey Dijon Mustard

• 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.

flour, slightly warm water, olive oil, salt, active dry yeast, honey, butter, mailleuae, whipping cream, whisky, salt, vegetables, potatoes, red cherry tomatoes, parmesan cheese, handful of arugula leaves, vinegar

Taken from www.allrecipes.com/recipe/229532/mini-veggie-pizza-with-maille-honey-dijon-mustard/ (may not work)