1 dessert spoon of butter – 5 g

2 pieces of whole wheat flour lavash bread – 130 g

For the sauce

1 tablespoon of olive oil

1 cup of grated tomato

3 – 4 sprigs of rosemary

1 handful of parmesan powder – 30 g

For the topping

3 handfuls of grated cheddar cheese – 100 g

½ green pepper

2 mushrooms

7 – 8 slices of sujuk  – 50 g

7 – 8 slices of sausage – 35 g

1 handful of sliced black olives – 15 g

1 tablespoon of boiled corn kernels – 10 g

5 – 6 slices of jalapeno pepper pickles

½ roasted red pepper – 70 g

For the sauce

1. Place the saucepan on the stove and warm it up. Add olive oil to the pan. 
2. Add the grated tomato and finely chopped rosemary, stir and let it boil for 3 - 5 minutes. 
3. Remove the cooked sauce from the stove and add the parmesan powder and stir. 
4. Set your prepared sauce aside. 

For the base

1. Place your ovenproof pan on the stove, then add butter and melt it.
2. Spread the melted butter across the entire surface.
3. Place your lavash bread on the melted butter and start cooking on low heat.
4. Spread half of the tomato sauce you had prepared earlier onto the lavash bread.
5. Sprinkle 1 handful of grated cheddar cheese across the top and cover it with the other lavash bread.
6. Spread the remaining tomato sauce over the lavash bread.
7. Sprinkle 1.5 handfuls of grated cheddar cheese on top. 

To combine

Lay thinly sliced green pepper, mushrooms, sujuk, sausage, black olives, corn, jalapeno pepper pickles and thinly sliced roasted red pepper over the prepared base.