Prepare the filling. Boil in chicken broth until cooked rice to soak up all the flavor and aroma of the broth. Bake peppers in preheated to 200 degrees oven for 12-15 minutes, peel it and remove the seeds. A few slices set aside for decoration, and the rest cut into cubes. Cut onion into cubes and parboil for 5 minutes, Grate on a coarse grater Adygei cheese. Mozzarella cheese is also grated. Add the prepared rice to the Adygei cheese, there also put onion and bell pepper, salt, pepper and all carefully mix. Start forming the pie. On the table lay several layers of baking paper. Several layers need in order to make it easier then to transfer the pie on a baking sheet. Spread on her dough and roll out to a circle with a diameter of about 50 cm In a circle on the dough spread slices of ham, stepping back from the edge about 4-5 cm And then boiled eggs, also in a circle, just behind the ham. Then the edges of the dough wrap inside, closing the eggs and ham. The seam is well-fixed. It turns on a high side. This side cut to pieces, trying to cut each egg. Each cut piece expandable so that you can see the cut. In the middle of the cake spread remaining ham on top of stuffing of rice, cheese, peppers and onions. Decorate with colorful slices of bell peppers and sprinkle with mozzarella. Put the pie into the proofing for 20 minutes. Meanwhile, skip the garlic through a press, mix it with 1 tbsp of olive oil. Garlic need to the oil acquired flavor. Daubed with this mixture the sides of our cake. Transfer tart with baking paper on a baking sheet. Bake in a heated to 180 degrees oven for 25-30 minutes. When pie crust is Golden - the cake is ready.