This is a recipe I developed for a competition we had at a Thermomix cooking class (from a mystery box of ingredients) - it had to be prepared, cooked and presented in 30 minutes (along with two other dishes)! It's very quick, and yummy! 
If you have them, place 2 pizza stones in oven and preheat oven to 250 degrees. (If not, it will still work - pizza stones just help make a crisper crust.)
1. Base: Mix all ingredients in Thermomix, 6 seconds, speed 6:
- 500g spelt flour (or bakers' flour)
- 2 tsp sea salt
- 60g oil
- 2 tsp of yeast
- 270g water
Knead for 1 ½ mins on interval setting. Wrap in thermomat (or in an oiled bowl and cover) and set aside until sauce is ready.
2. Sauce: Mix all ingredients in Thermomix, 4 seconds, speed 6:
- 2 Italian tomatoes (quartered)
- 2 cloves of garlic
- small handful of fresh basil
- small handful fresh oregano (or 1/2 tsp dried)
- 2 tsp balsamic vinegar
- 1 tsp rapadura
- Pinch of sea salt
- 80g tomato paste
- 1/2 a fresh chilli, deseeded (optional)
Remove to a large bowl, set aside.
3. Divide dough in two, roll out into two circles and place on lined or oiled pizza trays. Drizzle with oil.
- 2 Tblspns extra virgin olive oil (optional)
4. Spread sauce over pizzas, leaving about 3 tablespoons in bowl for salad; flake salmon over, and sprinkle with grated mozzarella. (Mozarella is optional - if you can't have dairy it tastes fine without it.)
- 2 x 95g tins of lemon salmon, drained & flaked
- 100g mozzarella cheese, grated roughly
5. Place pizzas in oven on pizza stones and bake until crisp, about 15 mins.
6. Salad Topping: While pizzas are baking, chop in Thermomix, 3 seconds, speed 5:
- ½ red onion
- Handful Italian parsley
- handful fresh basil
- 2 Tblspns extra virgin olive oil
- juice of half a lemon
- Salt and pepper
6. Toss salad topping ingredients together with olives & greens in bowl with reserved sauce:
- 100g of sliced Kalamata olives
- a few handfuls of salad greens (rocket, mizuna, tatsoi, baby spinach, etc)
7. Sprinkle salad topping over pizza, slice, and serve.
