Grilled tomato, fig and prosciutto pizza

Name: Grilled tomato, fig and prosciutto pizza
Ingredients: 1 pound homemade or store-bought pizza dough, room temperature; 2 tbsp olive oil; kosher salt; pepper; 1 handful fresh fresh basil, roughly torn, plus more for serving; 1 oz shredded Castello® Extra mature cheddar; 4½ oz Castello® Traditional danish blue, crumbled; 1 heirloom tomato and or mixed cherry tomatoes, sliced; 8 fresh figs, halved or quartered; 3 oz thinly sliced prosciutto; 1 to 2 handful fresh rocket; honey for drizzling; balsamic vinegar for drizzling

1 serving

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ingredients

1 pound homemade or store-bought pizza dough, room temperature
2 tbsp olive oil
kosher salt
pepper
1 handful fresh fresh basil, roughly torn, plus more for serving
1 oz shredded Castello® Extra mature cheddar
4½ oz Castello® Traditional danish blue, crumbled
1 heirloom tomato and or mixed cherry tomatoes, sliced
8 fresh figs, halved or quartered
3 oz thinly sliced prosciutto
1 to 2 handful fresh rocket
honey for drizzling
balsamic vinegar for drizzling

preparation

Preparation

1. Preheat the grill to high.

2. Divide pizza dough into 2 balls. On a floured surface, roll the dough into a circle.

3. Once the grill is hot, carefully rub the rolled-out pizza dough with olive oil.

4. Transfer the pizza dough to the grill. Grill for 2 to 3 minutes, or until lightly charred.

5. Flip and drizzle the dough lightly with more olive oil. Sprinkle with salt, pepper and a pinch of crushed red pepper flakes.

6. Add the chopped basil, then sprinkle the cheddar cheese and blue cheese evenly over the dough. Cover the grill and cook another 3 to 4 minutes, or until the cheese has melted.

7. Remove from the grill and place on a serving board.

8. Layer the fresh tomatoes over the cheese. Sprinkle the tomatoes lightly with salt and pepper.

9. Add the prosciutto, figs, arugula and a handful of fresh basil. Drizzle the pizza with honey and balsamic.