broccoli, salami and egg semolina pizzas
- 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
semolina pizza dough
- 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
- To make the semolina pizza dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until the surface is foamy. Place the flour, semolina, oil, salt and yeast mixture in the bowl of an electric mixer with a dough hook attached. Knead the dough for 5–6 minutes or until smooth and elastic. Place in a lightly oiled large bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
- Preheat oven to 240°C (475°F). Place 2 large oven trays in the oven for 5 minutes to preheat. Divide the dough into 4 pieces and roll each out into a 20cm round. Carefully grease the hot trays and top with the pizza dough. Divide the oil between the dough and top with the provolone, broccoli and salami. Cook for 8–10 minutes or until golden brown. Crack the eggs onto each pizza, top with the taleggio, chilli, salt and pepper, and drizzle with the extra oil. Cook for a further 3–4 minutes or until the eggs are just set. Makes 4
+ 00 flour is a superfine flour that makes a soft and stretchy dough. It’s available in the baking aisle of most supermarkets.
Photography: Chris Court
© DONNA HAY GROUP
