It's the topping that I used. Ground black pepper, paprika, Basil, sesame seeds, chopped peanuts and pistachios.

For starters, make dough. I requested the bread, and put the "Pizzas" and after 45 minutes got a lovely elastic dough. One this device no, to go in the following way: mix the flour, yeast, salt, butter, sugar and water, and knead the dough. Cover it with foil and leave at room temperature for 1.5 hours (until double the size).

Now roll out into the reservoir 32 cm to 42 cm (the size of the pan). When rolling out I put no flour, and potato starch. Try to use it instead of flour - sorry, the dough is rolled out just fine, is elastic, does not stick, is not compacted, I love it! Now transfer the dough into baking tray lined with baking paper (I just folded the seam four times, dragged and laid out, nothing stuck together). Slightly sprinkle some water (a lot of watering is not necessary - the dough will become soggy and stick to the paper, then do not tear off!) on the diagonal and sprinkle with spices and nuts, alternating stripes.

Then along the rectangle of pastry with a pizza cutter cut into strips of any width. And send in preheated to 170S oven for 20-30 minutes. It is better to include bottom heating and set a temperature of not more than 170S, otherwise nuts and paprika will burn :( what is most important - don't fry and dry snacks.

Pulled from the oven, carefully removed (while hot) with paper and leave to cool.