Special equipment: a pizza stone
For the brisket: Preheat the oven to 425 degrees F. Place the brisket in a deep baking pan. In a large bowl, mix together the tomato puree, wine, Worcestershire, allspice, cloves, garlic, horseradish, onion powder, salt, vinegar and onions. Pour the mixture over the brisket, making sure the liquid covers the meat entirely. Cover the pan with foil, making sure to seal around the edges. Cook for 8 hours.
Cool the brisket in the cooking liquid, then remove the brisket and slice against grain. Strain the cooking liquid. Place the cooking liquid in a medium saucepan set over medium heat. Bring to a simmer and reduce the liquid until slightly thickened, 30 to 40 minutes. Cool the gravy, and refrigerate until ready to use.
For the aioli: In a blender, add the horseradish, lemon juice, vinegar, garlic, yolks, beet puree and salt. Pulse until the ingredients form a uniform mixture. With the blender running on medium-high speed, drizzle in the canola oil to emulsify.
For the pizza: Place a pizza stone in the oven and preheat the oven to 550 degrees F. Toss the dough in flour and stretch to 14 inches in diameter. Layer the sliced mozzarella on the dough, then top with 8 ounces of the brisket, some gravy and the Havarti cheese. Bake on the pizza stone until done, 6 to 8 minutes. Drizzle with some beet horseradish aioli to serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Tony Boloney's, Atlantic City, NJ