Crab and Asparagus pizza

Crab and Asparagus Pizza

Makes two 12-inch pizzas

1 pound fresh asparagus, can cut into pieces if desired
2 tablespoons butter
2 pizza crusts or flatbread

2 tablespoons extra virgin olive oil 
2 tablespoons cornmeal
1 cup  garlic and oil sauce (recipe below)
2 cups shredded mozzarella cheese
1  1/2cup shredded Gruyere  cheese
1 pound sliced king crab leg meat or canned crab and as last resort
immitation crab meat (not really recommended)
 1 cup grape tomatoes, halved lengthwise or tomatoes chopped
1/2  cup crumbled goat soft cheese
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.

Garlic and Oil Sauce
makes 1 cup
1 cup extra virgin olive oil
10 cloves garlic, minced
1 tablespoon fresh minced parsley
1/4 teaspoon red pepper flakes
Do not burn or the sauce will be bitter.
In a sauce pan, warm the olive oil, stirring over medium low heat. Add garlic, parsley and red pepper flakes. Cook and stir often for about 5 minutes or until garlic is soft. Remove from heat and cool then use in recipes. Great with pasta. Refrigerate left overs.

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