Make dough by placing yeast, EVOO and water into Thermomix bowl and warming 2 min/37ºC/speed 2.
Add salt and flours and blend 10 sec/speed 6.
Knead 2 min/Interval. Tip out onto floured Silpat mat and roll into a tight ball. Wrap and prove about 10 minutes.
Preheat pizza stone in the hottest oven possible on a bread baking setting if available. You should at least try for around 220ºC.
Place garlic, Parmesan and Jarlsburg into Thermomix bowl and mill 10 sec/speed 10.
Divide dough into quarters and roll each pizza out to desired thickeness. (Thin is best on this occasion…but then thin is always best in my book!)
Bake each piece of dough approx 5-6 minutes until puffed and starting to colour around the edges particularly.
Remove from oven and cover with grated cheese mixture. Arrange sliced stracchino over the top and return to the oven for around 3-5 minutes or until cheese is melted and golden.
Slice tomatoes and chop parsley.
Arrange over the top of the hot cheese, drizzle with additional EVOO and serve immediately.
(Gotta say this once…YUM!)