1 pound fresh asparagus, can cut into pieces if desired
2 tablespoons butter
2 pizza crusts or flatbread
1 cup garlic and oil sauce (recipe below)
2 cups shredded mozzarella cheese
1 pound sliced king crab leg meat or canned crab and as last resort
1 cup grape tomatoes, halved lengthwise or tomatoes chopped
1/4 cup fresh basil ribbons
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.
1. 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. Saute for 1 to 2 minutes, then remove from heat. Reserve spear tips and slice middle sections into smaller pieces.
2. Roll or press pizza dough or 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. If using flat bread, just go to the spreading oil part.
3. Preheat oven to 400°. Brush 1/2 cup Garlic and Oil Sauce over each crust. Divide mozzarella evenly over each pizza, followed by Gruyere, crabmeat, and sliced asparagus. Arrange spear tips decoratively around the pizzas and dot with tomatoes.
4. Sprinkle goat cheese evenly over the pizzas and top with basil.
5. 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.