Mini Veggie Pizza with Maille® Honey Dijon Mustard

Mini Veggie Pizza with Maille® Honey Dijon Mustard

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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!"
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servings 666 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 666 kcal
  • 33%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 2220 mg
  • 89%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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