Preheat the oven to 220°C.
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.
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
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 bench top 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.
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.
Recipe from recipes.co.nz