Pizzette d'Escargot (Snail Pizza)
By
Tiffany Bannworth
@MissAnubis
2
Ingredients
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PIZZETTE DOUGH
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1batch of whole grain pizza dough with flaxseeds
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1 dash(es)olive oil, extra virgin
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ESCARGOT
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1 can(s)escargot
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1/2 stickbutter, unsalted
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1/2lemon, squeezed
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1 bunchfresh parsley, chopped
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1/2 cwhite wine
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2 cloveelephant garlic, diced
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PIZZETTE TOPPINGS
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1red onion, sliced into thin rings
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1/2 pkgfrozen spinach
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1 cyellow cherry tomatoes, halved (any color is fine)
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PIZZETTE SAUCE
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1 cgoat milk or 1 can
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1 pkggorgonzola cheese
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1 clorraine cheese, shredded (can substitute with your favorite white cheese)
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1/2 cwhite wine
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1/2 stickbutter, unsalted
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1/2lemon, squeezed
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1 pinchpink salt (to taste) (any salt to substitute)
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1 pinchwhite pepper (to taste) (any pepper to substitute)
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1 dash(es)fresh tarragon (to taste) (optional)
How to Make Pizzette d'Escargot (Snail Pizza)
- Make dough and leave to double rise (use any from scratch recipe)
- Drain a can of escargot, rinse thoroughly. I like to leave under running water in a colander for about a minute.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 325 degrees.
- Decorate each pizzette by spooning sauce, then placing escargot and other pizzette toppings.
- Place in oven. Remove after checking the underside of pizzette for completed cooking.
- Optionally sprinkle with parmesan. Serve aside a frisee and garden green salad with balsamic or raspberry vinaigrette.