Escargot & Chanterelle Pizza
.
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
french bread
dough |
*
|
| 10 | ounces |
snails
french, (the smaller the better, burgundy snails taste best to me) |
|
| 2 | ounces |
mushrooms, chanterelle
dried |
* |
| 1 ½ | pounds |
cheese
raclette, shredded |
|
| 8 | ounces |
tomato sauce
|
|
| 2 | each |
garlic cloves
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| ½ | pound |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
french bread
dough |
*
|
| 289 | ml/g |
snails
french, (the smaller the better, burgundy snails taste best to me) |
|
| 57.8 | ml/g |
mushrooms, chanterelle
dried |
* |
| 680.4 | g |
cheese
raclette, shredded |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 2 | each |
garlic cloves
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 226.8 | g |
butter
|
|
Directions
Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan, and set it aside. It will keep in the refrigerator overnight.
Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain).
If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well. Melt the butter in a baking dish , add the snails, crushed garlic, about ½ salt and ground black pepper to taste.
Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both for 10 minutes. Take them out.
Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it. Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt and pepper. Bake at 425 degrees F. in the top rack for 12 minutes (bottom rack will burn the crust).
