Preheat the oven to 500°F (260°C) if baking on a standard baking sheet. If using a pizza stone or baking steel, place it on the lower third rack of the oven before preheating and heat the oven to its highest temperature for at least 30 minutes. Once fully heated, switch the oven to High Broil if recommended for your baking method.

In a small mixing bowl, stir together the creamy horseradish sauce and the half-and-half or heavy cream until smooth and well blended. Set the sauce aside while you prepare the pizza.

On a lightly floured surface, stretch or roll the pizza dough into a 12- to 14-inch circle, maintaining an even thickness throughout. Carefully transfer the dough to a pizza pan, baking sheet, or a lightly floured pizza peel if baking on a preheated stone or steel.

Spread the prepared horseradish cream sauce evenly across the surface of the dough, leaving about a ½-inch border around the edges for the crust.

Arrange the sliced roast beef evenly over the sauce, ensuring every slice of pizza will have a generous portion of meat. Layer the provolone cheese evenly over the roast beef, covering the pizza from edge to edge.

Place the pizza into the preheated oven. Bake for 8 to 10 minutes if using a baking sheet, or 6 to 8 minutes if baking on a pizza stone or steel. The pizza is ready when the crust is crisp and golden brown, the underside is fully cooked, and the cheese has melted into a bubbly, lightly browned topping.

Remove the pizza from the oven and immediately sprinkle the chopped fresh parsley over the top to add freshness and color.

Prepare the Dipping Broth

Pour the beef broth into a small microwave-safe bowl or ramekin. Heat for 30 seconds to 1 minute, or until warmed through but not boiling.

Slice the pizza into wedges and serve immediately with the warm beef broth alongside for dipping, creating the classic French dip experience with every bite.