Speck and Salad Pizza
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!!
Make sure you check out my homemade mustard recipes:
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Dough
- 30 Grams Yeast-fresh OR 1 sachet instant
- 1 Teaspoon raw caster sugar BUY
- 1 Teaspoon pink salt flakes BUY
- 300 Grams water
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 500 Grams bakers or strong flour
- 4 Tablespoons polenta
-
Topping
- 200 Grams Jarlsberg, cubed
- 150 Grams whole speck, cut into 1cm cubes
- 150 Grams eschalots/shallots
- 40 Grams Yellow Mustard or Dijon mustard Recipe
- 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
Do
- 1
Make dough by placing yeast, sugar, salt, water and EVOO into Thermomix bowl and warming 2 min/37ºC/speed 1-2.
- 2
Add flour and mix 6 sec/speed 6.
- 3
Knead 2 min/Interval/dough setting. Turn out onto Silpat mat and roll into tight ball, wrap and rise for 10 minutes.
- 4
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. Allow to rise for at least 30 minutes, covered.
- 5
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. An oven for pizza should be preheated for at least 30 minutes. Some people will preheat an oven for 2 hours for a better result.
- 6
Place Jarlsberg into Thermomix bowl and mill 7 sec/speed 8. Remove from bowl and set aside.
- 7
Place speck into Thermomix bowl and cook 8 min/90ºC/Reverse/speed 1. Remove from bowl and set aside.
- 8
Place shallots into Thermomix bowl and chop for 5 sec/speed 4. Sautè for 3 min/Varoma/Reverse/Speed 1.
- 9
Assemble pizzas by brushing each with a quarter of the mustard and topping with grated cheese. Add 1/4 cooked speck and eschalots.
- 10
Bake for 5 minutes or until the cheese starts to melt. Meanwhile toss the salad greens with vinegar, EVOO and seasoning.
- 11
Top each cooked pizza with salad before serving hot.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
