- 1 lb pizza dough
- 1 tbsp semolina or cornmeal (for baking)
- 4 tbsp sugar
- 4 tbsp red wine vinegar
- 1 red onion, very thinly sliced
- olive oil, for cooking
- 1 lb sirloin steak
- 3 cups butternut squash, cut into ½ inch cubes
- 1 ½ cups crumbled blue cheese (Cashel Blue if available)
- 2 cups arugula
- sea salt and freshly ground black pepper
To prepare the toppings, put the sugar and vinegar in a small pan and bring to simmer until the sugar has dissolved.
Remove from the heat and add the red onion slices.
Season to taste and set aside to allow the flavours to combine.
Heat some olive oil in a heavy-based grill pan (cast iron is best) and cook the steak over a high heat for 5 minutes on each side until just rare. 5.
Remove from the heat and leave to rest.
Add a little more olive oil to a sauté pan and sauté the pumpkin for 8-10 minutes on a medium heat until the pumpkin is cooked through but still holding its shape, set aside.
Preheat the oven to 440°F.
Cut the dough in half and roll each half out on a lightly floured surface to a very thin large rectangle.
Sprinkle the semolina on to two large, flat cookie sheets and transfer the pizza dough on top.
Drizzle with olive oil and arrange the sautéed pumpkin and blue cheese on the pizzas.
Bake for 8-12 minutes until the base is crisp and blue cheese has melted.
Cut the rested beef into thin slices.
Remove the pizza from the oven and scatter the sweet pickled red onions and arugula on top, top with slices of rare sliced steak.
Serve on a large wooden chopping board and slice with a pizza cutter or large knife, serve immediately