Speck and Salad Pizza

Makes 2 large or 4 small pizzas Prep Time 20 minutes   Cook Time 5 minutes   Rated:

You’re never going to believe that mustard could taste so good and on a pizza as well?? Trust me...(she says) you will find yourself using mustard as a pizza spread often. SO delicious. I got this idea when working in Switzerland for the parent company of Thermomix, Vorwerk International. I kind of miss those good ole days.

Well who wouldn’t right? Visiting Europe twice a year was tough, but someone had to go! And of course when there we managed to eat out A LOT. And this was one of the great ideas I brought home with me...until next time! Salute to Switzerland!!

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Make dough by placing yeast, sugar, salt, water and EVOO into Thermomix bowl and warming 2 min/37ºC/speed 1-2.


Add flour and mix 6 sec/speed 6.


Knead 2 min/Interval. Turn out onto Silpat mat and roll into tight ball, wrap and rise for 10 minutes.


Divide into 4 pieces. Roll each pizza base and place onto separate pieces of baking paper, over which you have sprinkled approximately 1 T polenta.


Preheat oven to as hot as you can get it, above 220°C is preferred. Place pizza stone into oven on bottom rack to heat if available.


Place Jarlsberg into Thermomix bowl and mill 7 sec/speed 8. Remove from bowl and set aside.


Place speck into Thermomix bowl and cook 8 min/90ºC/Reverse/speed 1. Remove from bowl and set aside.


Place eschalots into Thermomix bowl and chop for 5 sec/speed 4. Sautè for 3 min/Varoma/Reverse/Speed 1.


Assemble pizzas by brushing each with a quarter of the Dijon mustard and topping with grated cheese. Add 1/4 cooked speck and eschalots.


Bake for 5 minutes or until the cheese starts to melt. Meanwhile toss the salad greens with vinegar, EVOO and seasoning.


Top each cooked pizza with salad before serving hot.

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