Millet pizza with black olives

A pizza..? I don't know...I cooked the groats, went away, came back. The groats cooled down and firmed up that I could cut it with a knife.  

Instead of reheating and breaking the solid, I flipped the pot upside down. The cereal came out in one piece right on my hand.

I spread it with the black olive paste I still had from our last trip to Italy. Not too much, because is Hania just starting to appreciate olives.

Tomatoes - I know she likes.

Millet groats turned into a tasty dish for all of us yet again, just in a different state this time. Hania didn't mind the olives at all.

Recipe by Gray Apron
time: minimum preparation + 1 hour inactive + 25 min cooking and baking

 ingredients 
1 cup millet groats, washed
2 cups boiling water
1/4 teaspoon salt
3 - 4 Tablespoons black olive paste
1 tomato, sliced
1 Tablespoon Parmesan, grated
1 Tablespoon Gouda cheese, grated
for finishing: black olives, prosciutto slices, olive oil

 instructions 
In a small pot with boiling, salted water, add millet. Lower the heat and cook with a lid on (ajar) till all water absorbed (about 15 minutes). Remove from the heat and let it cool with the lid on till room temperature (about 1 hour).

Preheat oven, top grill, on 3 (about of 5, in my oven). Line a baking sheet with parchment paper. Flip the pot with millet upside down, tap the bottom of the pot to release the groats (onto your hand - OK). Set the disk the prepared sheet, down side down. Spread olive paste, drop grated cheeses and arrange tomatoes on top. Set it in the hot oven (middle section) for about 10 minutes. Remove from the heat, drizzle generously with olive oil. Top it with extra olives and prosciutto pieces.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• I used an 8inch/21cm pot; it can be probably done on a skillet - the groats might pop out even more easily;
• millet is delicate and mild in flavor; it's one of our favorites cereal;
• you can dress the cake anyway you like; it makes for a good base, both in body and taste;
• I put a slice on a bed of rucola, drizzled generously with olive oil - nice; hot or room temperature - preferred.