For the yeast dough, place the flour in a baking bowl and make a dent in the center. Crumble the yeast into the indentation, sprinkle sugar, salt and pepper on the edge of the flour. Pour tap water over the yeast and melt the yeast into it. Starting from the center, knead all the ingredients into a smooth dough, adding the oil. Then knead the dough vigorously on the surface, arrange it into a ball, dust it thinly with flour and let it rise covered in a warm place until it has doubled in volume (about 45 min). Meanwhile, prepare the fillings: To prepare the cheese filling, chop the Gouda and feta cheese into small cubes. Coarsely chop the walnuts. Pluck the basil from the stems and chop coarsely. Peel the garlic cloves and press them.
Mix walnuts, cheese cubes, basil and garlic with cottage cheese and egg. Season well with salt and pepper.
To prepare the salami bell pepper filling, clean, rinse and dice the peppers. Cut the salami ditto into small cubes. Heat the oil in a frying pan. Steam the diced peppers in it for 4-5 minutes, turning, and cool a little. Mix with the salami and olive cubes, Tabasco and thyme. For the stuffing, peel and finely dice the onions. Crush the peppercorns. Mix the peppercorns and onion cubes into the mince. Press the yeast dough together on the floured surface and form a dough again.