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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- 30 g fresh yeast OR 1 sachet instant
- 1 tsp sugar
- 1 tsp sea salt
- 300 g water
- 20 g EVOO
- 500 g bakers flour
- 4 tbsp polenta
- 200 g Jarlsberg, cubed
- 150 g whole speck, cut into 1cm cubes
- 150 g eschalots
- 40 g Dijon mustard
- 2 large handfuls salad greens
- 1 tbsp white wine vinegar
- 2 tbsp EVOO
- Salt and freshly ground black pepper
Make dough by placing yeast, sugar, salt, water and EVOO into TM 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 200ºC or hotter. Place pizza stone into oven to heat if available.
Place Jarlsberg into TM bowl and mill 7 sec/speed 8. Remove from bowl and set aside.
Place speck into TM bowl and cook 8 min/90ºC/Reverse/speed 1. Remove from bowl and set aside.
Place eschalots into TM bowl and chop for 5 sec/speed 4. Saute 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 10 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.