Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Place the onion on a baking tray, drizzle with 1 tablespoon oil and season. Roast for 20 minutes or until soft and lightly caramelised. Set aside.
• 3.
  Increase the oven to 200°C and line 2 baking trays with baking paper.
• 4.
  Combine the sour cream, cream, mustard and half the horseradish cream in a bowl with 2 tablespoons water, then chill until needed.
• 5.
  Coat the beef in the remaining 45g horseradish cream, then roll in the finely chopped rosemary until evenly coated. Season.
• 6.
  Heat the remaining 1 tablespoon oil in a non-stick frypan over medium-high heat. Cook the beef, turning, for 4-5 minutes until browned. Set beef aside to rest until completely cool, then cut into thin slices.
• 7.
  Combine tomato passata and tomato sauce in a bowl, season, then spread half over 1 Lebanese bread. Top with half the asparagus and onion. Repeat with remaining bread, sauce and toppings.
• 8.
  Transfer the pizzas to the prepared trays and cook for 6-8 minutes until crisp and golden. Remove pizzas from the oven, scatter with beef slices and return to the oven for 2-3 minutes until just heated through. Drizzle the pizzas with the horseradish cream sauce, then slice and serve immediately.