For the filling mixture:
Grill the red, green and yellow pepper in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the skin is dark brown.
Allow it to cool and peel the skin off.
Cut into small pieces and combine with the cheese, rosemary and salt. Mix well.
How to proceed:
Divide the pizza dough into 3 equal parts.
Roll out each portion of the dough into a circle of 125 mm. (5") diameter.
Place one circle in a greased tin of 125 mm. (5") diameter.
Top with half of the pepper and the cheese filling mixture.
Place another circle of the rolled dough. Press firmly at the ends so as to seal the filling inside the two dough circles.
Top with the remaining pepper and cheese filling mixture.
Cover with the third dough circle and seal the ends tightly.
Allow it to prove under a wet muslin cloth for 10 minutes or till it doubles in volume. Prick with a fork at regular intervals.
Bake in a pre-heated oven at 180°C (360°F) for 30 to 35 minutes or until golden brown and the bread sounds hollow when tapped.
Unmould and allow to cool slightly. Brush with oil, cut into wedges and serve warm.