Pizzette d'Escargot (Snail Pizza)

Tiffany Bannworth

By
@MissAnubis

This is a savory pizza that my entire family enjoys. We love escargot and the rich cheeses served along with it. To really put this dish over the top, add some cherry wood bacon.


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Comments:

Serves:

10-12

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

PIZZETTE DOUGH

1
batch of whole grain pizza dough with flaxseeds
1 dash(es)
olive oil, extra virgin

ESCARGOT

1 can(s)
escargot
1/2 stick
butter, unsalted
1/2
lemon, squeezed
1 bunch
fresh parsley, chopped
1/2 c
white wine
2 clove
elephant garlic, diced

PIZZETTE TOPPINGS

1
red onion, sliced into thin rings
1/2 pkg
frozen spinach
1 c
yellow cherry tomatoes, halved (any color is fine)

PIZZETTE SAUCE

1 c
goat milk or 1 can
1 pkg
gorgonzola cheese
1 c
lorraine cheese, shredded (can substitute with your favorite white cheese)
1/2 c
white wine
1/2 stick
butter, unsalted
1/2
lemon, squeezed
1 pinch
pink salt (to taste) (any salt to substitute)
1 pinch
white pepper (to taste) (any pepper to substitute)
1 dash(es)
fresh tarragon (to taste) (optional)

Directions Step-By-Step

1
Make dough and leave to double rise (use any from scratch recipe)
2
Drain a can of escargot, rinse thoroughly. I like to leave under running water in a colander for about a minute.
3
Place all the escargot ingredients in a saucepan on a low heat, simmering for 20 minutes or until most of the liquid is absorbed. Reserve aside in clean bowl.
4
In same saucepan, place all sauce ingredients. Cook on low heat. Whisk, until cheese is evenly melted and mixed. Should yield a thick sauce, if not continue to cook uncovered, stirring frequently.
5
Next roll dough to person portions to personal taste, ie you may like thick dough (my husband), you may like thin and crispy (myself). I personalize per person's tastes. If you like thin, you will yield more personal pan portions, thick will yield less.
6
Sprinkle pizzettes with olive oil, place on cookie sheets. The desired thickness of dough will cause different cooking times. For this reason I would put the thin crusts on one cookie sheet and the thick on another.
7
Preheat oven to 325 degrees.
8
Decorate each pizzette by spooning sauce, then placing escargot and other pizzette toppings.
9
Place in oven. Remove after checking the underside of pizzette for completed cooking.
10
Optionally sprinkle with parmesan. Serve aside a frisee and garden green salad with balsamic or raspberry vinaigrette.

About this Recipe

Main Ingredient: Flour
Regional Style: French
Hashtags: #Pizza, #grain