Onion and fennel pizza with goats cheese & Nature's Fresh rare steak
4 x 180g Nature's Fresh rump steaks
1kg bakers’ flour
2½ sachets (18g) instant dried yeast
20g fine salt
2 heads fennel, sliced
2 Tbsp extra virgin olive oil
sea salt flakes and freshly-ground black pepper
juice of 2 lemons
2 cups pizza sauce
200g soft goats cheese
2 red onions, finely sliced
2 Tbsp pesto
Preheat oven to 230°C. Mix ½ cup flour with the yeast and ½ cup water in a bowl and set aside for 5 minutes, until foamy. Transfer to a stand mixer with the remaining flour, fine salt and 2 cups water. Mix with the dough hook on medium speed for 5 minutes, until smooth. Cover with cling film and allow to rise for 1½ hours.
Meanwhile, toss the fennel with half the olive oil, season with salt, and grill for 5 minutes, until just tender, drizzling from time to time with lemon juice. Season the steaks with salt and pepper and rub with the remaining olive oil, then grill for 6 minutes, until rare. Allow to rest for 3 minutes.
Divide the dough into four pieces and stretch each to a rustic shape. Spread with pizza sauce and crumbled goats cheese, then top with onions and fennel. Bake for 15-18 minutes, then top with finely sliced steak and pesto.