1 bunch asparagus
1 lb pizza dough
1 cup shredded -non-creamy Havarti cheese slices
1 cup shredded smoked mozzarella
1 cup colossal crabmeat
¼ cup chopped chives
¼ cup Olive oil
2 tbsp The Spice
¼ The Sauce
1 tbsp The Spice
1 tbsp flour

Directions: Pre-Heat and Set Big Bear grill to 450 degrees with Big Bear Blended pellets in the Hopper. Lightly toss whole asparagus in 2 tbsp of olive oil and 1 tbsp. of the Spice and grill until char marks are achieved then remove, chill and cut into ½ -1 inch pieces. Lightly dust surface with flour and roll out pizza dough to desired shape with no thicker than ¼ inch in thickness. Lightly oil dough with oil and grill oil side down until lightly crisp. Oil top of dough then flip to grill in the same way. Remove crust from grill and reduce heat to 300 degrees .Top Crust with cheeses then crabmeat, then asparagus and sprinkle with remaining Spice. Place back on grill, close lid and let cook for 3-5 minutes or until cheeses is melted. Remove and let rest, cut and garnish with chives.

*Stone /Slate Rectangle slabs or wooden.