Macedonian Cheese Pie

• 1 packet instant yeast
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 2 3/4 to 3 cups flour
• 1 medium red bell pepper
• 9 ounces feta, crumbled
• 1 rosemary sprig, optional

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

yeast, extra virgin olive oil, salt, ground pepper, flour, red bell pepper, feta, rosemary

Taken from cooking.nytimes.com/recipes/1014119 (may not work)