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.