Preheat the oven to 450 degrees F. Adjust oven racks to the middle of the oven. Place a cast iron pizza stone or pan in the oven to heat for 1 hour.
Blanch asparagus 1 minute in a large pot of boiling salted water, then remove and shock in a bowl of ice water. Drain well.
Place asparagus in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine well.
Flour your work surface and roll the pizza dough into a 12-inch diameter. Carefully remove the cast iron pizza stone from the oven and put the dough on top.
Ladle the sauce to cover the bottom of the pizza and top with mozzarella, red onion, bacon, and asparagus coins. Arrange the 8 whole pieces of asparagus fanned out from the center the pizza, like spokes on a bicycle.
Bake until golden and crisp and the cheese has melted, about 20 to 25 minutes.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add garlic slices, and red pepper flakes, and saute until the edges of the garlic begin to turn golden, about 3 minutes.
Stir in the crushed tomatoes, salt, and pepper and let simmer 15 minutes.
Turn off the heat and stir in the torn basil. Taste for seasoning and adjust if necessary.
Sometimes a pinch of sugar will help balance out the acidity of the tomatoes.
Recipe courtesy of the Neelys