Broccoli Salami And Egg Semolina Pizzas | Donna Hay

Ingredients

• ¼ cup (60ml) extra virgin olive oil, plus extra for drizzling
• 3 cups (270g) grated provolone
• 500g broccoli florets
• 200g salami, sliced
• 4 eggs
• 200g taleggio, sliced
• 1 long red chilli, thinly sliced
• sea salt and cracked black pepper
• 1 teaspoon dried yeast
• 1 teaspoon caster (superfine) sugar
• 1 cup (250ml) lukewarm water
• 1¾ cups (280g) 00 flour+
• 1 cup (195g) fine semolina
• ¼ cup (60ml) extra virgin olive oil
• 1 teaspoon sea salt flakes