Preheat oven to 400F. In a mixing bowl, add the Chebe mix. With a fork, blend in the milk, cheese, eggs and 2 Tbsp oil.
Mix for a couple of minutes with the fork, then use your hands and knead the dough until it is smooth and well blended. Separate the dough into 4 equal pieces.
On a large baking pan flatten each piece of dough with your fingers into rounds (circles, oblong, or even square-ish shapes are fine) approximately 5" to 6” diameter. Using your fingers press the circumference of the dough to create a small ridge.
Poke the surface thoroughly with the tines of a fork. Bake for about 8 minutes, then remove from the oven and spread the fig preserves lightly over each pizza.
Dip the tomatoes into the balsamic dressing and arrange them on the pizzas. Add a little salt and pepper over the tomatoes and drizzle a little more of the balsamic dressing if you wish (not too much or it will run onto the baking pan).
Remove and arrange the basil leaves on top. Now, get ready to give those taste buds a treat of epic proportion! (Are you sitting?)
* Blue cheese has often been thought to have gluten. If you are curious, this article by Teri Gruss, MS may sway your mind. She is a gluten free cook and writer.
**For an egg-free version, use 6 Tbsp aquafaba.
***Any tomatoes will do, but a variety of sizes and colors give it visual appeal!
Recipe adapted from Half Baked Harvest