Pizza with chive mayonnaise and Speck Alto Adige PGI

Pizza dough

1. Dissolve the yeast in the water, add to the flour and knead roughly. Leave to rise for 1 hour, then add the salt to the dough and knead well for 15-30 minutes in a food processor. Leave to rest for 18 hours at approx. 15°C.
2. Divide the dough into 4 pieces, shape into small balls and leave to rest for a further 6 hours.

The chive mayonnaise

1. Chop the chives into fine rings, place in blender and blend well with the rapeseed oil for 5 minutes, stopping for around 10 seconds every now and again to ensure that the oil does not overheat.
2. Strain the oil and discard the shredded chives. You should have around 100 ml of chive oil.
3. Pour approx. 85g into a mixing bowl together with the milk, salt and mustard and blend to a mayonnaise using a hand blender.
4. Transfer to a squeeze bottle and store in the fridge.

Baking and topping the pizza

1. Preheat the pizza stone at maximum temperature for 25 minutes (minimum oven temperature 250°C). Then turn your oven to top heat only or grill setting, and continue to preheat.
2. Shape each dough ball into pizzas. Top each pizza with 1 tbsp. Emmental and 1 tbsp. mozzarella and bake in oven at 300°C for approx. 4 minutes. Remove from the oven as soon as the crust turns crisp and golden around the edges.
   
3. Pipe circles of the chive mayonnaise onto the pizza and top with 4 slices of wafer-thin Speck Alto Adige PGI. Garnish with approx. 1 tbsp. of freshly-grated horseradish and serve.