Caramelized Onions:
In a sauté pan in medium high heat, place 1 oz. of olive oil. Let the pan get hot, until you see white smoke. Then put in your onions. Cook the onions until they are soft and you start to see a golden brown color on them. Then add the balsamic vinegar and cook for a couple more minutes to reduce the vinegar. Then place them aside to cool off. This can be done ahead of time.
Gorgonzola Cream:
In a small sauce pot on medium heat, place the Gorgonzola and heavy cream together. Once the cheese has melted into the cream cook for 5 minutes to let the cream and cheese reduce a little into sauce that coats a spoon completely. Then set aside. This also can be done ahead of time and reheated when needed.
Skirt Steak:
In a sauté pan on medium-high heat, cook the steak until medium rare, about 6 minutes. Then let it rest on a plate or cutting board for 5-10 minutes. After the steak has rested, slice the steak at an angle to get thin slices (about ¼ inch thick).
Pizza Sauce:
In an oven safe dish, place tomato fillets, onion, garlic, Roma tomatoes, and 1 oz. of olive oil, and mix together. Then cover with foil and cook in the oven for 1 hour. After an hour remove the foil and continue to cook for another 30 minutes. Once finished place in a heat safe blender and blend all ingredients with the basil and slowly drizzle in the olive oil. This can be done ahead of time and stored in your refrigerator for a week.
Flatbread Dough:
In a medium bowl, dissolve yeast and sugar in warm water. Let the mixture stand until creamy, about 10 minutes. Then stir in flour, salt and oil. Mix until smooth. Then place in an oiled bowl covered with saran wrap. Let the dough proof, or rest for 30 minutes in a warm spot. It should double in size. Once the dough has proofed, turn dough out onto a lightly floured surface and punch it out and let it rest for a minute. Then cut the ball into 4 pieces and roll out into 4 rectangles.
Flatbread:
On each flatbread, spread ¼ cup of the pizza sauce evenly. Sprinkle a small amount of all three cheeses on each one. Then place the cooked skirt steak, mushrooms, and onions evenly on the flatbread then top with more cheese. Place on a pizza stone or baking sheet and bake in a 450 degree oven for 10-15 minutes or until golden brown. Once you have pulled the flatbreads out, place them on a plate or serving dish. In a small bowl, toss together the arugula with the remaining olive oil, lemon juice, salt and pepper. Then place the arugula on top of the flatbread and drizzle the Gorgonzola cream on top. Slice and serve.
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