Time: 45 minuti più lievitazione
Difficulty: Facile

Pizza is my food confort, so I prepare it and taste it for a thousand occasions.
In the pan, on the plate, for parties, for an evening of tv series... is the winning dish. Today I propose the version in a pan with brown millet.
Features:
Whole brown millet flour contains many minerals, trace elements and active substances that make it a beneficial food for the whole body. Useful as a natural remedy against osteoarthritis, it is also used for the health of skin and hair.
Historical background:
Millet crops are native to Asia and Africa.
In the early '300, during famine and the golden cereal was also used for baking, The modern phytotherapy recommends it in pregnancy, also recommending it for those who want to have bright hair and strong nails, thanks to the content of salicylic acid. Well digestible and revitalizing cereal.
Notes:
Since millet is rich in lipids it is kept for a short time in the form of flour, while in seeds the storage is much longer. Therefore it is always advisable to grind the beans at the time of use.

Ingredients for 2 kg of dough
900 g Special Bread and Pizza Molino dalla Giovanna
100 g of buckwheat flour
36 g fresh yeast 
10g sugar
10g wine vinegar
790g water
60g extra virgin olive oil
10g of salt to taste
Gluten-free rice and corn flour for dusting
For seasoning
500 g finely chopped tomato pulp
500g mozzarella cut into julienne
100 g black olives
1 large onion of Tropea
8g of extra virgin olive oil
8 g salt to taste
20 g capers
 

Process for making the dough:
Dissolve the sugar and yeast in the water, pour into the mixer the mix together with the buckwheat flour and mix adding the mixture of water.
Then add the vinegar and add to the mass before adding the oil and finally the salt.
Continue to knead until you will be a homogeneous and compact dough.
Cover a baking sheet with parchment paper and roll out the pizza to let it rise at least 2.5 hours covered with cooking film.
In the meantime cut the onion into thin slices and soak in cold water, let it rest for half an hour and then change the water a couple of times.
Procedure of filling and cooking
Take back the pan, season the tomato with oregano, oil and salt, mix everything well with a ladle, sprinkle the surface of the dough and put to bake in a preheated oven at 250 ºC for about 15 minutes.
After these first minutes of cooking remove the pan and add the mozzarella spreading it on all the pizza, put onions, olives and capers and finish cooking for another 5 minutes, Remove from the oven and let cool for about 5 minutes on a raised grid before serving.