Millet pizza with hazelnut ragù

Ingredients

• 250 gmillet
• 750 gvegetable stock
• to tastefresh thyme and dried oregano
• 2 handfulsrocket
• to tasteextra-virgin olive oil
• to tastesalt
• 100 groasted hazelnuts
• 200 gpeeled onion, carrot and celery, combined
• 2 leavesbay
• 250 gpassata
• 300 gwater or vegetable stock
• 1/2 teaspoonchopped fresh rosemary
• to tastesalt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Cook the millet

   Rinse the millet thoroughly under warm running water in a fine-mesh sieve. Put it in a pan with the vegetable stock, cover and cook over a low heat for 15–20 minutes, until the millet is tender and the stock has been absorbed.

2. 2

   Shape the base

   Briefly blend the cooked millet to make a firm, polenta-like mixture. Season with salt, thyme and oregano. Spread it by hand, using slightly damp hands, on baking trays lined with baking paper brushed with extra-virgin olive oil, then drizzle a little more oil over the surface.

3. 3

   Bake and turn

   Bake at 200°C for 20 minutes. Turn the base over with the help of a flat plate, as you would an omelette, and bake the other side for 10 minutes.

4. 4

   Start the ragù

   Dice the onion, celery and carrot. Soften them in a pan with one tablespoon of extra-virgin olive oil, the bay leaves and a pinch of salt.

5. 5

   Simmer the sauce

   Roughly chop the hazelnuts in a food processor, add them to the pan and stir to coat. Pour in the passata and 300 g of water or vegetable stock. Cover and simmer gently for 20–25 minutes, until well reduced. Season with salt and stir in the rosemary.

6. 6

   Finish the pizza

   Spread the ragù over the hot millet base. Top with the rocket and a drizzle of extra-virgin olive oil.

What is millet pizza?

This is a pizza-style dish rather than a conventional dough pizza: the base is made by cooking millet in stock, blending it briefly and baking it until firm. Millet is used in many food traditions, while this Italian-inspired version pairs it with a tomato ragù and rocket.

Hazelnuts add a toasty, savoury note to the sauce, and the fresh rocket gives the finished dish a peppery contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

Millet supplies most of the carbohydrate, while olive oil and hazelnuts contribute much of the fat; hazelnuts also add some protein. Pair a serving with extra vegetables or a salad for a more varied plate.

Building a firm millet base

Rinsing the millet in a fine-mesh sieve helps remove surface dust while keeping the small grains contained. Let the grains cook covered over a low heat so they can absorb the stock.

Blend only briefly once the liquid has been absorbed. The aim is a compact, spreadable mixture, not a smooth puree.

Getting the texture right

Even spreading: use lightly damp hands to press the millet mixture across the oiled baking paper. A fairly even layer helps the base bake consistently.

Turning: the base is delicate, so use a flat plate to support it as you flip it. Bake the second side for the full 10 minutes to help it set.

Making the hazelnut ragù

Vegetable base: soften the diced onion, carrot and celery with the bay leaves and a pinch of salt before adding the other ingredients. This gives the sauce time to develop its savoury base.

Hazelnuts: chop them roughly rather than grinding them finely, so their texture remains noticeable in the sauce. Simmer covered until the tomato mixture has reduced and thickened.

Timing the components

The millet takes 15–20 minutes to cook, followed by 30 minutes in the oven across both sides. The ragù simmers for 20–25 minutes, so you can prepare it while the base bakes.

Check the sauce towards the end of its simmer: it should be reduced enough to sit on the millet base rather than run off it.

Serving the finished dish

Add the ragù while the base is still hot, then scatter over the rocket and finish with a little olive oil. Adding the rocket at the end keeps it fresh and lively.

Serve in wedges, with a simple salad or cooked vegetables alongside if you’d like to round out the meal.

Recipe notes & tips

• Use a fine-mesh sieve when rinsing the small millet grains.
• Keep the millet covered and at a gentle simmer while it absorbs the stock.
• Oil the baking paper before spreading the millet mixture to make the base easier to handle.
• Use a flat plate to support the base when turning it.
• Chop the hazelnuts roughly so the ragù retains some texture.
• Wait until serving to add the rocket, so it stays fresh.

Variations

• Extra herbs: add a little more thyme or oregano to the millet mixture.
• More vegetables: increase the onion, carrot and celery while keeping the sauce well reduced.
• Stock choice: use vegetable stock in place of water for the ragù.
• Peppery finish: add the rocket generously just before serving.
• Crisper base: bake the millet base for a little longer if it still feels soft after turning.

Common mistakes to avoid

• Skipping the rinse: millet can carry surface dust, so rinse it thoroughly in a fine sieve.
• Too much blending: an overly smooth mixture can lose the base’s texture; blend only briefly.
• Uneven spreading: thick patches bake differently from thin ones, so press the mixture into an even layer.
• Flipping without support: the base may break; slide a flat plate beneath it to turn it.
• Watery ragù: it can make the base soggy; simmer until the sauce has reduced well.
• Adding rocket too early: it wilts on the hot ragù, so scatter it on just before serving.

How to store

Store leftover base and ragù in separate airtight containers in the fridge and use within 2–3 days. Reheat the base and ragù until hot, then add fresh rocket and olive oil just before serving.

Frequently asked questions