Roast beef dip pizza with horseradish aioli and dipping gravy

For the horseradish aioli, mix a cup of sour cream, a quarter cup of mayo, about three tablespoons of prepared horseradish, a little lemon juice, a shot of Worcestershire, a little parsley, salt and pepper.

Mix well, taste, and add more horseradish (about five tablespoons in all) and a little more salt and pepper.

Heat a shot of oil in each of two pans: diced onion in one for the gravy, sliced onions in the big pan for the topping.

Add sliced Fresno chilies to the topping onions and cook just until softened; season with salt and pepper and kill the heat.

Add about a quarter cup of vermouth to the gravy onions, crank the heat and cook most of it off.

Add two cups of beef broth and about a teaspoon of soy; bring to a boil, season, then stir in cornstarch mixed with a little water and turn down; it thickens within about a minute.

Stretch the dough onto a screen; spread the horseradish aioli thinly.

Top with thin slices of medium rare roast beef ripped into smaller pieces, then sliced fontina interspersed, then the peppers and onions pushed out to the edges.

Bake eight to ten minutes, sliding it off the screen onto the deck at the end to crisp the bottom.

Cut and serve with the gravy for dipping.