Place the ricotta in a food processor and whip until fluffy and smooth, about 2-3 minutes. Season with a little salt and pepper.
Roll out the pizza dough to desired thickness and brush liberally with olive oil. Oil the grates of your already-hot grill and carefully place the dough, oiled side down, on the grill. Close the lid to the grill and cook on the first side for 2-3 minutes, or until golden and charred. Brush the top side with olive oil and flip over.
Working quickly, spread the ricotta cheese over the dough and top with the sliced steak, balsamic onions, and pecorino cheese.
Close the lid of the grill and cook for about 5-7 minutes, rotating the pizza once about halfway through (all grills are different so I would check on it every couple minutes). The pizza is done when the cheese is bubbly, and the pizza dough is crispy/charred on the bottom and cooked through. Remove from heat, cool slightly, and then top with the baby arugula tossed lightly with olive oil and lemon juice. Slice and serve.
