Time: 2 ore più riposo
Difficulty: Facile

Pizza is my food confort, so I prepare it and taste it for a thousand occasions and at all hours!
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 notes: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 1 kg of dough
460 g Special Bread and Pizza Molino dalla Giovanna
40 g brown millet flour
20 g fresh yeast
10 g honey
390 g water
30 g extra virgin olive oil
10 g of salt
Gluten-free rice and corn flour for dusting
For the seasoning you can:
250g cherry tomatoes datterino
300g gorgonzola dop
3 zucchini
Extra virgin olive oil
Salt up

Time: 2 hours plus rest
Difficulty: Easy

Process for making the dough:
Place the mix, the millet and the water in which the yeast has been previously dissolved.
Knead, it must be a smooth and homogenous dough, then add salt and oil.
Knead for another 3 minutes until all the ingredients are well blended.
Procedure for the size and leavening and cooking:
At the end transfer the dough on a wooden base helping you dusting with rice flour and corn, form a smooth ball, take the mixture of balls of 230 g, close well with film and put to rise in the fridge for about 2 hours.
In the meantime wash and dry the zucchini, cut into slices lengthwise and grill them on a plate, set aside in a plate.
After the leavening time remove from the fridge and work the dough in a wooden pastry board with rice flour and corn, form pizzas with a diameter of 22 cm, taking care to use the palm and not the fingers to enlarge the dough.
Brush with olive oil.
At this point, heat the oven to 250 ºC and place a refractory stone on the base.
Once reached the temperature, cook the single pizza for 10 minutes on the refractory stone, remove from the oven and season with the cubes of gorgonzola on the base, the tomatoes and the slices of grilled zucchini.
Place again in the oven to complete the cooking for another 5 minutes, remove from the oven and serve.