Beef Pizza with Blue Cheese and Caramelised Onion

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Who doesn't love pizza? The sweetness of the caramelised onion pairs perfectly with the sharpness of the blue cheese. These pizzas are great served on a social summer's evening but be warned, the family will be requesting these mid-week as well.

Prep: 45 mins

Cook: 15 mins

Serves 4

Excellent source of iron

Ingredients

Beef

400g Quality Mark beef rump steaks

Caramelised onions

6 red onions, thinly sliced
1 tablespoon soft brown sugar
1/2 teaspoon salt
1 tablespoon roughly chopped picked thyme leaves
1/4 cup red wine vinegar

Garlic & herb oil

4 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon chopped fresh rosemary leaves

Creamy blue cheese

50g crème fraîche
150g soft blue cheese
2 tablespoons roughly chopped sweet marjoram leaves

To serve

2 x store-bought pizza bases (see recipe in tips if you wish to make your own)
4 handfuls rocket or watercress leaves

Method

Preheat the oven to 220°C.

Caramelised onions

Heat a dash of oil in a heavy-based saucepan over low heat and add the onions, sugar and salt. Cook gently for about 30 minutes or until the onions are soft, stirring from time to time. Add the thyme and red wine vinegar and cook for a further 5 minutes.

Beef

Heat a barbecue grill or chargrill until very hot. Rub the beef with a little oil. Place on the hot grill and grill for 3 minutes on each side (this will depend on thickness of rump). Remove to a plate, season, cover loosely with foil and leave to rest for
10-15 minutes.

To serve

Lightly oil a large flat baking tray. Mix together all ingredients for garlic & herb oil and brush over pizza bases. Place in the oven and bake until golden or according to packet instructions.

Slice the beef thinly across the grain.

Remove pizza bases from the oven and place on a large board. Top with warmed caramelised onions and the barbecued beef. Combine all ingredients for the creamy blue cheese and dot over the pizza.
Top with leaves of rocket or watercress.

Suitable Cuts
Nutrition
Tips & Tricks

SIRLOIN STEAKS

RUMP STEAKS

Nutrition Information Per Serving

Serving size: 643g

Energy kJ (kcal)	2960 (707)
Protein (g)	39.2
Fat (g)	37.0
Saturated (g)	13.6
Carbohydrate (g)	52.2
Sugars (g)	6.1
Sodium (mg)	924
Iron (mg)	4.7
Zinc (mg)	5.4
Vitamin B12 (ug)	2.3
Vitamin D (ug)	-
Selenium (ug)	37.4

This recipe provides over half our daily selenium requirements. Selenium acts as an antioxidant to protect out body from damage. It's also an excellent source of iron.

To make your own pizza bases; place 1/2 teaspoon sugar and 1 1/2 teaspoons dried yeast in a small bowl and pour over 1/2 cup warm water. Leave until the mixture is frothy, about 5 minutes. Sift 3 cups flour and 1 teaspoon salt onto a clean, warm benchtop and make a well in the centre. Pour in 2 tablespoons oil, 2 tablespoons melted butter and 3/4 cup warm water. Add the frothy yeast mixture and mix well.
Knead dough until smooth and elastic, about 10 minutes. Place dough in a lightly oiled warm bowl, turn over to coat surface of dough with oil, cover bowl with plastic wrap and a tea towel. Leave in a draught-free warm spot until the dough doubles in volume, at least 1 hour.
Divide the pizza dough into 2 pieces and flatten each piece until very thin. Place on the tray and prick well with a fork.
Place in oven and bake at 220°C for 15 - 20 minutes until golden