Put the flour and salt into a bowl. Pour the lukewarm water into a glass and dissolve the fresh yeast and sugar in it. Then add the mixture to the flour and salt in the bowl. Use a stand mixer to knead everything into a smooth dough, transfer the dough to a greased bowl, and let it rise in a warm place for about 45 minutes.
Preheat the oven to 425°F, peel the onions, and cut them in half.
Core the bell peppers and slice them into ¾-inch thick rings.
Melt the butter in a cast-iron skillet and place the bell pepper rings in it.
Now place the halved onions with the trimmed edge facing down in the skillet (inside and outside the rings). Make sure the skillet doesn't get too hot so the butter doesn't burn.
Now spread the finely minced garlic, rosemary, thyme, balsamic glaze, and shredded cheese in the skillet. Season everything with salt and pepper.
Knead the dough once again and divide it in half (it's enough to make 2 pizzas). Roll it out into a circle and place it on top of the bell pepper rings and onions in the skillet. Now put the skillet on the bottom rail of the oven at 425°F and bake it for 8-10 minutes. Turn the pizza over onto a plate while it's still hot and garnish with crumbled feta and chives.
