Pizzette Descargot Snail Pizza Food

PIZZETTE D'ESCARGOT (SNAIL PIZZA)

Steps:

• 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.