Steak Pizza with Blue Cheese

Preheat oven to 475ºF. While the oven heats, wrap the steak in foil and place in the oven for a few minutes to warm; set aside.

Heat a medium cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon olive oil and the onion, and saute for about 4 minutes, until the onion starts to soften. Season with salt and pepper, add a pinch of sugar, and reduce the heat to medium. Stir and cook for 10–15 minutes, until the onions are very soft and golden brown. Remove to a bowl and set aside.

To the same skillet, add the remaining tablespoon of oil and heat over medium-high heat. Add the mushrooms and saute for about 5 minutes, until they become soft and start to give off their liquid (don’t worry if they get extra dry in the first few minutes of sauteeing; they’ll become juicy very soon). Season with salt and pepper and the Worcestershire sauce, and continue stirring until the mushrooms are soft and brown and the liquid is evaporated, about 5 more minutes. Set aside.

When the oven is hot, shape the pizza dough on a well-oiled pan and parbake it for 6 minutes. Remove and assemble your pizza.

Scatter half of the Monterey Jack on the naked crust, then top with the onions and mushrooms. Top that with the steak (evenly distributed), tomatoes, remaining Monterey Jack, and finally the blue cheese, making sure the blue cheese is evenly distributed. Return to the oven for 5–10 minutes, until crust is cooked through and toppings are brown and melty and you just can’t wait any longer.