September 22, 2026
Wood-Fired Beef, Fig & Arugula Pizza.
Serves: 4 | Prep: 20 min | Cook: 10 mi
Ingredients:
- 1 lb. pizza dough
- ½ lb. Tangen Draw Beef — Eye of Round, Bavette, Coulotte, Skirt Steak or Steak Ends
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 Tbsp. olive oil, for cooking the beef
- ½ Cup fig spread
- 3 Cups shredded mozzarella cheese
- 1 large shallot, thinly sliced
- ½ Cup crumbled blue cheese
- 4 Cups fresh baby arugula
- 4 Tbsp. olive oil
- 2 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Flour, for shaping the dough.
Directions:
- Season the beef with ½ tsp. kosher salt and ¼ tsp. black pepper. Heat 1 Tbsp. olive oil in a cast-iron skillet over medium-high heat. Sear the beef until browned on the outside and cooked to your preferred doneness. Transfer the beef to a cutting board and rest for 10 minutes. Slice very thinly against the grain. If using Steak Ends, cut into thin, bite-sized pieces after cooking.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, stretch each portion into an approximately 8-inch round.
- Spread approximately 2 Tbsp. fig spread over each pizza, leaving a ½-inch border around the edge. Top each with approximately ¾ Cup mozzarella, sliced shallot and crumbled blue cheese.
- Wood-Fired Pizza Oven - Preheat the pizza oven to 700–750°F. Transfer one pizza at a time to the hot oven. Cook for approximately 2–4 minutes, rotating frequently, until the crust is blistered and golden and the cheese is melted and bubbling. Repeat with the remaining pizzas.
- Conventional Oven - Place a pizza stone or pizza steel in the oven and preheat to 500°F for at least 30–45 minutes. Transfer the pizza to the preheated stone or steel and bake for approximately 8–10 minutes, or until the crust is golden and the cheese is melted and bubbling. If using a baking sheet instead of a pizza stone, bake for approximately 10–12 minutes. Repeat with the remaining pizzas.
In a large bowl, gently toss the arugula with 4 Tbsp. olive oil and 2 tsp. lemon juice. Season lightly with kosher salt and freshly ground black pepper. Arrange the thinly sliced beef over each hot pizza and top generously with the dressed arugula. Slice and serve immediately.