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pizzette d'escargot (snail pizza)

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

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.

(1 rating)
yield 10 -12
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For pizzette d'escargot (snail pizza)

  • PIZZETTE DOUGH
  • 1
    batch of whole grain pizza dough with flaxseeds
  • 1 dash
    olive oil, extra virgin
  • ESCARGOT
  • 1 can
    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
    fresh tarragon (to taste) (optional)

How To Make pizzette d'escargot (snail pizza)

  • 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.
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