Roasted Red Pepper Pizza
Dissolve yeast in 150 ml (approximately 2/3 cup) lukewarm water. Knead yeast mixture with flour, sugar, 1 teaspoon salt and semolina to form a soft dough. Cover and let rise in a warm place for about 2 hours.
Preheat the broiler in the oven.
Rinse peppers, cut in half, remove seeds and ribs. Place, skin side up, on a baking sheet lined with parchment paper. Cook under the broiler for about 10 minutes, until the skin begins to blacken. Remove from oven, cover with a damp cloth and let cool. Then cut into strips.
Preheat the oven to 240°C (approximately 465°F).
Knead the dough on a floured surface, add more flour as needed and divide into 4 portions. Roll each portion into a large, thin pancake. Place dough onto baking sheets lined with parchment paper and bake for 1-2 minutes. Remove from oven and stack dough to create two layered discs.
Reduce oven temperature to 200°C (approximately 400°F).
Drizzle each with olive oil. Top with peppers, olives and mozzarella. Season with oregano, salt and pepper. Bake for 5-10 minutes more, until crispy. Remove from oven and serve hot.