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Beef and asparagus pizza with horseradish cream
Beef and asparagus pizza with horseradish cream
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Elevate your pizza with tangy mustard and horseradish cream.
Ingredients:
  • 3 pickling onions or small onions, cut into 1cm rings
  • 60g sour cream
  • 40.40 gm pure (thin) cream
  • 17.70 gm wholegrain mustard
  • 90g horseradish cream
  • 400g beef eye fillet, trimmed
  • 30.00 ml finely chopped rosemary
  • 125ml passata
  • 41.60 gm tomato sauce (ketchup)
  • 2 Lebanese breads
  • 2 bunches asparagus, trimmed, blanched, refreshed
Instructions:
  • Heat your oven to 180°C.
  • Spread the onion slices on a baking tray, generously drizzle with 1 tablespoon of oil, sprinkle with seasoning, and roast for 20 minutes until tender and golden. Let it rest once done.
  • Preheat the oven to 200°C and line 2 baking trays with baking paper.
  • In a bowl, mix together the sour cream, cream, mustard, and half of the horseradish cream along with 2 tablespoons of water. Refrigerate until ready to use.
  • Coat the beef generously with the remaining 45g of horseradish cream, then roll it in the finely chopped rosemary until fully coated. Season to taste.
  • Warm the last tablespoon of oil in a non-stick skillet over medium-high heat. Sear the beef, flipping occasionally, for 4-5 minutes until nicely browned. Let the beef cool completely before slicing it thinly.
  • Mix together tomato passata and tomato sauce, season to taste, then evenly spread half of the mixture on 1 Lebanese bread. Add half of the asparagus and onion on top. Repeat the layering process with the remaining bread, sauce, and toppings.
  • Place the pizzas on the baking sheets, bake for 6-8 minutes until crispy and golden. Then, top with beef slices and bake for an additional 2-3 minutes until heated through. Finish by drizzling with horseradish cream sauce, slicing, and serving promptly.

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