* 1 portion of Pizza dough - Makes 2 pizzas
* 6 tablespoons Olive oil
* 4 Cloves Garlic, sliced
* 10 halved baby Tomatoes (sungold if you can get them/grow them)
* Copious torn Basil leaves
* 125 g Mozzarella cheese ball, torn into pieces
* 80 g strong Cheddar cheese, thinly sliced
* 100 g Saint Agur Blue cheese, crumbled
* 90 g Somerset brie, thinly sliced
* 2 Green indian chillies, cut into rings
* 4 tablespoons of crushed Walnuts
* Fine yellow cornmeal for dusting

===Method===
* Make 1 pizza per person
* Dust your work surface with Yellow cornmeal
* Divide the Pizza dough into two and roll out into two thin 25.5 cm (10 inch) Pizzas
* Prick the pizzas all over with a fork. This prevents it puffing up too much and burning while it is cooking
* With a deft move, slide the Pizza dough from the Pizza peel, on to the preheated Pizza stone.
* Cook on one side only for about 2 minutes or until lightly Browned.
* remove from the oven, flip and add the topping.
* Repeat for the second Pizza whilst you prepare the first.
* Meanwhile heat the Olive oil and sauté the sliced Garlic until it just starts to colour, no more or it will be Bitter
* Drizzle the Pizza with the half of the Olive oil and Garlic slices.
* Make a cross with the Basil leaves and top with the sliced Tomatoes
* Arrange the Cheeses in the four quadrants-adding your chosen accompaniments to each cheeses; Walnuts and Blue cheese, Chillies and Cheddar, etc.
* Bake the Pizza until the Cheese starts to melt and bubble-this only takes a few minutes under a hot Grill.
* Keep the first pizza warm at the bottom of the oven whilst you make the second.

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