Pizzette Descargot Snail Pizza Recipes

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.

FLATBREAD PIZZETTA

Steps:

• In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper. Add the water and mix well on low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F.
• Split the dough in half and roll out on a floured surface to 1/8-inch thickness. Transfer to a baking sheet and place in the oven for 10 minutes. Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese. Add additional toppings, if desired. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.
• In a large saucepan over medium-high heat, heat the oil. Add the onions and garlic and cook until soft. Add the carrots and wine, deglazing the pan. Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to a simmer and add the basil. Continue to cook over low heat for 20 to 30 minutes. Taste for seasoning and remove from the heat.