CAJUN CRAB AND ASPARAGUS PIE

Cajun Crab and Asparagus Pie image

Provided by @MakeItYours

Number Of Ingredients 20

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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)
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

Steps:

Place a pizza stone (if using) in a cold oven and preheat the oven to 500degreesF.
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.
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.
Bake the pizza according to the directions on page 157 for 12 to 15 minutes, until golden brown.
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