For the peppers:

2 medium red bell peppers
Kosher salt
Freshly ground black pepper

For the dough:

1 1/4 cups all-purpose flour, plus more for dusting the work surface
1 teaspoon kosher salt
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch cubes
3 tablespoons ice water, plus more as needed

For the filling:

1 cup whole-milk ricotta cheese (about 4 ounces)
1 1/4 cups crumbled feta cheese (about 5 1/2 ounces)
2 teaspoons packed, coarsely chopped fresh oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup kalamata olives, pitted and sliced in quarters lengthwise