300 gr. grated Horio graviera cheese300 gr. Horio Feta cheese or Horio light white cheese3 medium sized tomatoes1 green pepper1 red pepper1 cup Kalamata olives2 tblsp Horio Koroneiki variety1 cup tomato juice
For the dough
2 cups lukewarm milk½ sachet of yeast½ tea spoon salt2 tblsp Horio Koroneiki varietyflour (as much needed)
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