INGREDIENTS

For dough:

• 1,5 glass of warm milk
• 5 soap spoon of olive oil
• 21 g wet yeast
• 1 dessert spoon of sugar
• 1 dessert spoon of salt
• 5 glass of flour

For the mixture:

• 4–5 tomatoes (minced very little cube shaped)
• 2–3 green pepper (minced finely)
• 500 g mushroom 
• Sucuk (sliced finely)
• 100 g grated kashar cheese (or any amount you’d like)

For sauce:

• 5 soap spoon of olive oil
• 2 soap spoon of tomato paste
• One each dessert spoon of; thyme, chili pepper, salt

PREPARATION

Melt yeast and milk in a wide and deep plate. Add oil, salt, sugar and flour and then knead dough. For fermentation; put this plate in a nylon bag and tie the bag tightly and then close its top cover and wrap it up with a cloth and rest it for half an hour without letting to take air. During fermentation period prepare ingredients of mixture by slicing them. Half an hour later, put the dough on a greased tray and spread it. Mix olive oil, tomato paste and slices and make them sauce. Add the juice of your sliced tomatoes into this sauce. Lay the sauce on the dough. After that, place the sliced sucuk, pepper and mushroom pieces. Lay the tomatoes on the top. Sprinkle some thyme on the tomatoes. After you sprinkle the grated kashar cheese cook it in a hot oven depending on your taste.