Cheese Steak Pizza

The kitchen uses pizzas as a great way to use up leftover beef from a roast or steaks. Townsend grass fed beef is just as good the next day. The Belted Galloway beef has less fat so the cooks can use it cold as well as hot.
1 recipe pizza dough approx. 500 g (1lb)
1 tbs olive oil
2/3 cup of bottle thick blue-cheese salad dressing
1 lb thickly cut strips of beef
1 sweet red pepper, cut into strips
½ lb mushrooms of your choice, sliced
1 sweet red or white onion, thinly sliced
2-3c shredded cheese blend (Mozzarella, Provolone, Ementhal, Parmesan or Asiago)
Fresh arugula or spinach
Preheat over 425 deg.
Divide dough into 2
In 2-greased pizza pans shape out pizza dough thinly and evenly but creating an edge slightly, let rest for 5-10 min. pour favourite blue-cheese dressing onto shells and evenly spread around shells.
Sprinkle 1/3 of the cheese blend onto pizza shells.
Arrange thickly sliced beef strips evenly on shells. Sprinkle red pepper and onion and sliced mushrooms around shells.
Sprinkle remainder of cheese over toppings and bake in hot oven till golden and bottom is cooked. Bake approx 10-15 min. Top with fresh arugula and serve.