Crab and Asparagus Pizza
King crab legs sold at most supermarket fish counters have been cooked, flash-frozen, and thawed. So don't be reluctant to buy frozen crabmeat directly from the freezer case.
Makes two 12-inch pizzas
- 1 pound fresh asparagus
- 2 tablespoons butter
- ½ recipe California Thin Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 1 cup Garlic and Oil Sauce
- 2 cups shredded mozzarella cheese
- 1 cup shredded Gruyère cheese
- 1 pound sliced king crab leg meat
- 1 cup grape tomatoes, halved lengthwise
- 1 cup crumbled Butterkase cheese
- ¼ cup fresh basil ribbons
Cut about 2 inches from the bottom of the asparagus spears. Discard or reserve ends for broth. Cut remaining stalks in half. In a large skillet over medium-high heat, melt butter and add asparagus spears. Sauté for 1 to 2 minutes, then remove from heat. Reserve spear tips and slice middle sections into smaller pieces.
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Spread 1 tablespoon olive oil over the bottom of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Brush ½ cup Garlic and Oil Sauce over each crust. Divide mozzarella evenly over each pizza, followed by Gruyère, crabmeat, and sliced asparagus. Arrange spear tips decoratively around the pizzas and dot with tomatoes.
Sprinkle Butterkase cheese evenly over the pizzas and top with basil.
Bake pizzas until shredded cheese has melted and crusts darken slightly, about 10 to 12 minutes. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel. If oven won't accommodate both pans easily, bake pizzas one at a time.