• Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle dough balls with 2 TBSP flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes. • While dough rests, adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees.

• Wash and dry produce. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus; cut on a diagonal into 1⁄2-inch-thick pieces. • Pat steak dry with paper towels; season all over with half the garlic powder, half the thyme, salt, and pepper (you’ll use the rest of the garlic powder and thyme later). • Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and reduce heat to medium; cook until browned all over, 2-3 minutes per side (it’ll finish cooking in Step 6). Transfer to a cutting board to rest.

• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per baking sheet). TIP: If needed, use a rolling pin to help roll out dough. • Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!

• While dough rests, heat pan used for steak over medium-high heat. Add mushrooms, remaining garlic powder, remaining thyme, salt, and pepper. Stir in 1⁄4 cup water. Cook, stirring and scraping up any brown bits, until water has evaporated and mushrooms are browned and softened, 3-5 minutes (for 4 servings, you may need to cook the mushrooms for a little longer).

• Once dough has rested 15 minutes, use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5-6 inches wide. • Sprinkle mozzarella over dough, leaving a 1-inch border. Evenly top with mushroom mixture and asparagus. Drizzle or brush edges of dough with olive oil.

• Bake pizzas on top rack (top and middle racks for 4 servings) for 10 minutes (you’ll add more to the pizzas then). • While pizzas bake, thinly slice steak against the grain. • Once pizzas have baked for 10 minutes, remove from oven and carefully top with as much steak and blue cheese as you like. Return to oven and bake until crusts are golden brown and crisp, 5-10 minutes more.

• Slice pizzas as desired. Divide between plates and serve. ***Beef is fully cooked when internal temperature reaches 145°.***