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Roast Beef Dip Pizza (the Spicy Merrilee)
...in your mind.
Roast Beef Dip Pizza (the Spicy Merrilee)

Roast Beef Dip Pizza (the Spicy Merrilee)

Ingredients

  • One batch 3 Minute Pizza Dough, or buy a fresh 1/2 pound store bought pizza dough
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 large yellow onion, thinly sliced
  • 3-4 Fresno peppers (or red jalapenos) seeds removed and thinly sliced
  • 1/3 cup horseradish aioli, see recipe below
  • 6 ounces thinly sliced rare roast beef
  • 4 ounces sliced fontina cheese
  • Chopped curly parsley, for garnish
  • Onion gravy, see recipe below
    Horseradish Cream
  • 1 cup sour cream
  • 1/4 cup mayo
  • 6 tablespoons Beaver Extra Hot Horseradish
  • 2 tablespoons chopped parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon each Kosher salt & coarsely ground black pepper
    Onion Gravy
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons vermouth, or white white
  • 2 cups beef stock
  • 3 tablespoons corn starch
  • 2 tablespoons water
  • Kosher salt & pepper

Directions

  1. Pizza Dough
  2. Prep dough - follow directions and make dough and use after it finishes rising - if using pre- refrigerated, remove ball of dough from fridge about 45 minutes before using
  3. Melt butter with oil in a medium skillet, and add onions and peppers - cook over medium low heat, stirring often until onions are beautifully caramelized - about 20 minutes
  4. When ready to bake, preheat oven to 500 degrees
  5. Roll out dough into a circle, and put on a pizza peel or baking sheet
  6. Top with about 1/3 cup of the aioli, torn pieces of the roast beef, then torn pieces of the fontina, and finally top with the onions and peppers
  7. Bake until golden, bubbly & beautiful
  8. Serve with a side of the onion gravy
    Horseradish Cream
  1. Combine all ingredients in a small bowl and set aside
    Onion Gravy
  1. Heat the oil in a small pot and add the onion
  2. Cook until softened, about 5 minutes then add garlic, and when fragrant stir in vermouth
  3. Stir well and let reduce a minute or so then add beef broth - mix and turn down and allow to simmer on low about 20 minutes
  4. Mix cornstarch and water in a small bowl, then stir into the broth to thicken
  5. Season to taste with salt & pepper, set aside and keep warm
Roast Beef Dip Pizza (the Spicy Merrilee)

Roast Beef Dip Pizza (the Spicy Merrilee)

Ingredients

  • One batch 3 Minute Pizza Dough, or buy a fresh 1/2 pound store bought pizza dough
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1/2 large yellow onion, thinly sliced
  • 3-4 Fresno peppers (or red jalapenos) seeds removed and thinly sliced
  • 1/3 cup horseradish aioli, see recipe below
  • 6 ounces thinly sliced rare roast beef
  • 4 ounces sliced fontina cheese
  • Chopped curly parsley, for garnish
  • Onion gravy, see recipe below
    Horseradish Cream
  • 1 cup sour cream
  • 1/4 cup mayo
  • 6 tablespoons Beaver Extra Hot Horseradish
  • 2 tablespoons chopped parsley
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire
  • 1/2 teaspoon each Kosher salt & coarsely ground black pepper
    Onion Gravy
  • 1 tablespoon olive oil
  • 1/2 large yellow onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons vermouth, or white white
  • 2 cups beef stock
  • 3 tablespoons corn starch
  • 2 tablespoons water
  • Kosher salt & pepper

Directions

  1. Pizza Dough
  2. Prep dough - follow directions and make dough and use after it finishes rising - if using pre- refrigerated, remove ball of dough from fridge about 45 minutes before using
  3. Melt butter with oil in a medium skillet, and add onions and peppers - cook over medium low heat, stirring often until onions are beautifully caramelized - about 20 minutes
  4. When ready to bake, preheat oven to 500 degrees
  5. Roll out dough into a circle, and put on a pizza peel or baking sheet
  6. Top with about 1/3 cup of the aioli, torn pieces of the roast beef, then torn pieces of the fontina, and finally top with the onions and peppers
  7. Bake until golden, bubbly & beautiful
  8. Serve with a side of the onion gravy
    Horseradish Cream
  1. Combine all ingredients in a small bowl and set aside
    Onion Gravy
  1. Heat the oil in a small pot and add the onion
  2. Cook until softened, about 5 minutes then add garlic, and when fragrant stir in vermouth
  3. Stir well and let reduce a minute or so then add beef broth - mix and turn down and allow to simmer on low about 20 minutes
  4. Mix cornstarch and water in a small bowl, then stir into the broth to thicken
  5. Season to taste with salt & pepper, set aside and keep warm