This recipe is dedicated to anyone who thinks of pizza only in terms of pepperoni, sausage, and mushrooms. Open the door to the wild, wild world of pizza.
- 34 cup sliced large asparagus spears (cut on the bias, 14-inch thick)
- One 10-ounce ball Whole-Wheat Pizza Dough or Prime Time Pizza Dough (12 recipe, page 157)
- 34 cup Cajun Alfredo Sauce (recipe follows)
- 34 cup fresh crabmeat, drained and well picked for shells
- 14 cup grated mozzarella cheese
- 2 tablespoons diced roasted red bell pepper
- Freshly cracked black pepper
- 14 cup shaved Parmesan cheese, for garnish
- lemon wedges, for garnish (optional)
- 1 green onion, sliced, for garnish (optional)
- Grated zest of 1 lemon
- Special Equipment: Pizza peel and pizza stone (or pizza pan)
1. Place a pizza stone (if using) in a cold oven and preheat the oven to 500degreesF.
2. Bring 1 quart of salted water to a boil in a medium saucepan and fill a large bowl with water and ice. Add the asparagus to the boiling water and cook for 1 to 2 minutes, then immediately drain the asparagus and drop them into the ice water to stop the cooking. Drain again when cool.
3. When all the ingredients are ready, roll the dough into a 10.5-inch round. Build the pizza in this order: sauce, crab, mozzarella, asparagus, roasted pepper. Add some freshly cracked pepper.
4. Bake the pizza according to the directions on page 157 for 12 to 15 minutes, until golden brown.
5. Shave the Parmesan onto the pizza, slice it, and serve with a squeeze of fresh lemon and green onion, and half of the lemon zest
Cajun Alfredo Sauce:
- Makes 1 3/4 cup
- 1 tablespoon olive oil 1 tablespoon all-purpose flour 1 tablespoon minced garlic 18 teaspoon cayenne pepper
- 18 teaspoon ancho chile powder
- Pinch freshly grated nutmeg 18 teaspoon freshly cracked black pepper
- 14 teaspoon smoked sweet paprika 34 cup heavy cream
- 14 cup grated Parmesan cheese
- Salt and freshly ground black pepper
1. In a medium skillet over medium-high heat, heat the olive oil. Add the flour and stir constantly for 2 minutes to create a roux. Lower the heat to medium, add the garlic, cayenne, ancho chile, nutmeg, cracked pepper, and paprika and stir for 1 minute. Gradually stir in the cream, whisking constantly until the mixture is thickened, about 10 minutes. Stir in the Parmesan and remove from the heat. Season with salt and pepper to taste.