Tenina.com's Speck and Salad Pizza



  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. 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.

  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.

  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 eschalots 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 Dijon 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.

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