Given the background description of some cooking related query, summarize the question into a title

Example Input: Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and it's good to go.This week, the supermarket was out of the chicken we normally buy, so we decided to mix it up and try sirloin.If we try the same thing with the sirloin (putting it on the pizza raw and cooking it at 425 for 30 minutes) will it be safe to eat? Will it get tough and flavorless being in that long? Would it be a better idea to pan-fry the sirloin and then put it on the pizza after we pull it out of the oven?EDITTook Navajo Dreamchild's advice. Ended up using a marinade with pineapple and soy sauce (who says pineapple's not allowed on pizza). Sauteed the sirloin to just about medium rare and then threw it onto the almost done pizza with a little more cheese before putting it back in the oven to finish.I wish I'd taken a picture to post here, but it was all gone before we knew it. Absolutely delicious--thank you for the help!
Example Output: Baking Sirloin in Oven on Pizza?

Example Input: Many recipes call for first bringing milk up to boil.I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:use low heatkeep scraping the bottom of the pan every 1-2 minute Milk comes to a boil in about 40-45 minutesIn spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.Is there a more convenient way to bring milk up to a boil?Looking for:Unattended, fool-proof methodEasy clean-up at the end.Yes, I am aware of this other question:Quickest, and safest way, to bring milk to boil?However, my question is a bit different.
Example Output: Can I boil milk unattended (and still keep the pan clean)?

Example Input: In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?
Example Output:
Will using a knife sharpener reduce the lifetime of my knife?