Steak & Arugula Pizza
Three trips to the oven, so the vegetables roast on bare dough, the steak only warms through and the arugula barely wilts. The best use there is for a steak cooked the night before.
Heat the oven to 450°F. Brush the olive oil over a baking sheet or pizza stone — a thin film is enough to stop the crust sticking.
Stretch the dough out on the oiled sheet and prick it all over with a fork, which keeps big bubbles from lifting the middle. Scatter the mushrooms and red onion straight onto the bare dough and bake for 7 minutes. The base should be set and the vegetables softened and starting to color at the edges.
Take the pizza out and cover the vegetables with the mozzarella. Set the tomatoes on top cut side up, then lay the steak over the cheese. Bake another 4 to 5 minutes, until the cheese is bubbling and the tomato skins have begun to blister. The steak is already cooked, so this is only warming it through — pull it before the thin edges start to dry.
Take it out once more and scatter the arugula and blue cheese over the top. Return it to the oven for 1 to 2 minutes, just until the arugula slumps and the blue cheese softens; any longer and the greens turn dark and stringy.
Drizzle the balsamic glaze across the top and slice. The glaze goes on last because heat thins it and it runs off into the pan.
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