1Make dough and leave to double rise (use any from scratch recipe)
2Drain a can of escargot, rinse thoroughly. I like to leave under running water in a colander for about a minute.
3Place 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.
4In 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.
5Next 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.
6Sprinkle 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.
7Preheat oven to 325 degrees.
8Decorate each pizzette by spooning sauce, then placing escargot and other pizzette toppings.
9Place in oven. Remove after checking the underside of pizzette for completed cooking.
10Optionally sprinkle with parmesan. Serve aside a frisee and garden green salad with balsamic or raspberry vinaigrette.