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1
Mix the yeast with 1 cup warm water in a large bowl.
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2
Stir in 2 tablespoons oil, the salt and the pepper.
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3
Add 2 1/2 cups flour, 1/2 cup at a time, and mix well to make a soft dough thats still a bit sticky.
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4
Knead it in the bowl or on a floured surface, adding more flour as necessary, until most of the stickiness is gone and the dough is elastic and still soft.
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5
Grease a medium-size bowl with 1/2 tablespoon oil.
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6
Add the dough, cover with a towel or a paper towel and let rise until doubled, about an hour.
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7
Meanwhile, completely char the outside of the pepper over a gas burner or under a broiler.
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8
Scrape off charred peel.
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9
Remove core and seeds, and cut in slivers.
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10
Heat oven to 450 degrees.
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11
Grease a baking sheet or pizza pan with the remaining oil.
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12
Cut the dough in half.
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13
Stretch and roll one half into a 14-inch circle and place on pan.
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14
Scatter the cheese on the dough to within an inch of the edge.
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15
Scatter the pepper strips over the cheese.
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16
Roll and stretch the remaining dough into a 14-inch circle.
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17
Place it on top of the filling, fold the bottom edge over the top edge and pinch to seal.
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18
Cut a small slit in the center.
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19
Bake about 30 minutes, until browned.
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20
If desired, place the sprig of rosemary standing up in the slit for a festive touch.
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21
Cool 5 minutes before cutting into wedges.
