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/dough setting. 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. Allow to rise for at least 30 minutes, covered.
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.
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 shallots 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 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.