Edible cheese board

Ingredients:

• 2 tbsp olive oil, extra for drizzling
• 1 cup red grapes
• 0.5 cup dried apricots, cut into 4 pieces (approximately 80 g)
• 0.5 cup walnut halves (about 60 g)
• 1 sprig of rosemary, broken into small pieces
• 900 g of chilled pizza dough, at room temperature
• 1 circle of brie cheese (220 g)
• 1/4 cup honey
• 1 cup of any olives (about 140 g)
• 1 cup of Parmesan or other hard cheese pieces (about 100 g)
• 200 g thin slices of deli meats, such as salami, prosciutto and/or mortadella (Bolognese sausage)

Preparation:

1. Form five 5cm thick discs from the foil by crumpling the sheets: one 5cm wide disc, two 8cm wide discs, and two 12.5cm wide discs. Set aside.
2. Grease the bottom and sides of a baking sheet with 2 tablespoons of olive oil. Arrange the grapes, dried apricots, walnuts, and rosemary in a single layer around the edges of the baking sheet. Place the aluminum disks in the open space inside the grape rim, making sure they don't touch.
3. Stretch the pizza dough on a clean work surface until it's the same size as the baking sheet. Carefully lift it and place it on top of the foil disks, grapes, and other ingredients. Cover with plastic wrap and let rise at room temperature for about 1 hour.
4. Preheat the grill to medium heat. Remove the plastic wrap from the baking sheet and place the baking sheet on the grill rack. Cover the grill with a lid and cook until the crust is set around the edges and dry on top, about 10 minutes.
5. Using oven mitts or a towel, invert the baking sheet onto the grill so the foil, grapes, and other ingredients are facing up; remove the baking sheet. Cover the grill with a lid and grill until golden brown around the edges, about 5 minutes. Remove one of the 5-inch aluminum disks and place the brie cheese in the cavity. Cover the grill with a lid and grill until the crust is cooked through and golden brown and the brie is heated through, about 10 minutes.
6. Transfer the edible cheese board to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle with olive oil, being careful not to get any on the brie. Pour honey into the smallest bowl of the edible board, and arrange the olives and Parmesan cheese in the middle bowls.
7. Stack the slices of deli meats and place them in the remaining large bowl. Place a small spoon in the honey and a knife next to the Brie cheese for serving. Serve the cheeseboard warm, inviting guests to tear off pieces of bread and eat them with the salami and cheese, or drizzle with honey.
   
   Note
   
   If you bought two 450g balls of pizza dough, knead them together before bringing them to room temperature.