Step 1

Preheat the oven to 180°C.

Step 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.

Step 3

Increase the oven to 200°C and line 2 baking trays with baking paper.

Step 4

Combine the sour cream, cream, mustard and half the horseradish cream in a bowl with 2 tablespoons water, then chill until needed.

Step 5

Coat the beef in the remaining 45g horseradish cream, then roll in the finely chopped rosemary until evenly coated. Season.

Step 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.

Step 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.

Step 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.