Mini Veggie Pizza With Maille Honey Dijon Mustard Recipes

MINI VEGGIE PIZZA WITH MAILLE® HONEY DIJON MUSTARD

Mini Veggie Pizza with Maille® Honey Dijon Mustard image

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!

Provided by Maille

Yield 4

Number Of Ingredients 19

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

Steps:

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 Facts : Calories 683.6 calories, Carbohydrate 65.4 g, Cholesterol 110.6 mg, Fat 38.6 g, Fiber 4.8 g, Protein 17.4 g, SaturatedFat 20.7 g, Sodium 2211.2 mg, Sugar 2.7 g

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

Ingredients

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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