Rustic pie with broccoli and sausages

It's a gorgeous single course that I feel the need to make when first cold evenings arrive.
Rustic taste comes from buckwheat flour and it looks very tempting,isn't it?

Ingredients:
300 g corn flour (fumetto type in Italy)
200 g buckwheat flour
100 g potato starch
Salt as much as is needed
a pinch of fruit sugar
200 ml lactose free milk
1 head of broccoli
200 g sausage au naturel
100 g emmenthal cheese
50 g grated Parmesan cheese
extra virgin olive oil as much as is needed

Preparation:
I put in the bread machine to knead only flours, starch, salt , fruit sugar and milk and I let knead for about 20 minutes.
Then I  let it stand in the fridge for 30 minutes.
Apart I cook broccoli in lightly salted boiling water.
I drain it still firm and I pan-fry with extra virgin olive oil and pieces of sausages without skin.
Later I add Parmesan cheese out of stove.
I roll the dough (no so thin, as the filling is very wet) and I pour the filling on it.
I add emmenthal cheese slices and a drizzle of oil.
I bake for 30 minutes at 220° (high temperature).
Last five minutes just to cook au gratin.
I cut it after ten minutes resting out of oven.

First time I proved it , I was tempted to close with other roll of dough on it.
But I like a lot that green of broccoli that I leave it open and with the remaining dough I can prepare another smaller savoury pie or as you can see in the photo also salted heart-shaped biscuits with a brush of beaten egg and a sprinkle of oregano and salt.