Dough: Flour(1kg) with melted butter (Ghee) until a homogeneous mass. In kefir add soda and stir pour in the received weight. Stir, then add to the same salt and sugar. Stir and then eyes add water to make tight dough.

Sauce: In a pan of heated vegetable oil (not olive) and pour back 3 tablespoons flour(100gr). Stir and leave on fire for 10 seconds. Then add asafoetida with ground black pepper and fry for 6-7 seconds. Pour tomato juice,then 1 cap liquid smoke + 1 tbsp salt + 1 tbsp sugar. Cook until thick.

For the filling: Separately in salted water (on 1 l of water 1 h/l salt) to cook the beans, after cooking pour water and lay off the beans. Olives cut in rings, each in three parts. Wipe the cheese through a coarse grater. Also we will need: 1 jar of capers,700 grams of mayonnaise

RUB the pan with vegetable oil and pre rolled out dough in a thin plate with thickness of 2.5 mm placed on a baking sheet so that the edges stood a 1 cm (Possible variant to roll out the dough on a thin plate directly on the baking sheet).

Blend beans, olives and capers in a single layer. Pour a little sauce so not much to fill the dough, but not leaving empty space. Then the snake blend mayonnaise and cheese on top. In addition to the test, it should be at a distance of 0.5 cm from the edges of the pan.

Put the pizza in the oven, preheated to 250-300°C for 10 minutes.The quality of cooking depends on the stove. Better when the fire is lit from the bottom (not the sides and not the top). If your pizza dough is left damp then the dough should be baked separately on the baking sheet. And then to fill as written above layers. Everything is ready. Bon appetit!:-)