Mix flour with millet, put in a mixing bowl form, mix accurately with yeast and add salt, milk and butter. Using a mixer with a dough hook, mix first on the lowest, then on the highest speed to form a dough. Leave the dough in a warm place until it has visibly increased in size.
For the topping, score the tomatoes crosswise, put them briefly in hot water, skin them and grind them in the mixing bowl of the food processor. Add salt, pepper, garlic, oregano and basil to the tomatoes, bring to the boil and cool.
Knead the yeast dough well repeatedly, roll it out on a greased baking tray and spread with the cooled tomato mixture.
Clean peppers, remove seeds, rinse and cut into tender strips. Clean, rinse and cut peppers into small rings. Peel onions and cut into rings. Clean, rinse and slice mushrooms. Halve the olives.
Spread the ingredients evenly over the tomato mixture, sprinkle with cheese and pepper and place the baking tray in a warm place so that the dough can rise again.
Put the baking tray in the preheated oven and bake at 175-200 degrees for 40-50 min.