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!!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 30 Grams fresh yeast OR 1 sachet instant
- 1 Teaspoon sugar
- 1 Teaspoon Pink Salt Flakes BUY
- 300 Grams water
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams bakers flour
- 4 Tablespoons polenta
- 200 Grams Jarlsberg, cubed
- 150 Grams whole speck, cut into 1cm cubes
- 150 Grams eschalots
- 40 Grams Dijon mustard
- 2 large handfuls salad greens
- 1 Tablespoon white wine vinegar
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- Pink Salt Flakes and freshly ground black pepper to taste BUY
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.