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Escargot Pizza

Escargot Pizza

Ingredients (makes 4 pizzas)

2 tins of escargots, drained

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250g salted butter

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4 tbsp good quality olive oil

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Pizza dough for 4 pizzas
Small bunch of wild garlic or two garlic cloves, finely grated
Small bunch of finely chopped parsley and some for decoration
Freshly ground black pepper

Method

Garlic butter

  1. To make this escargot pizza, first you need to prepare your garlic butter. Take the butter out of the fridge at least 1 hour beforehand to make sure it is at room temperature
  2. In a glass bowl, mix the butter together with the finely chopped wild garlic and parsley by hand 
  3. Using a saucepan gently melt half of your garlic butter. The rest can be rolled into a cylinder, covered with cling film and frozen ready for your next escargot pizza or to be used drizzled over a delicious steak

Pizza – make sure your prep is all done as this part of the recipe is quite fast and you need to work quickly

  1. Preheat your oven for at least 30 minutes before you start cooking. If you are using a conventional oven set the temperature to 250C and if you using a pizza oven set it to high. For shop bought frozen pizza dough follow the instructions on the label.
  2. Once you have stretched your dough into 4 pizza bases, drizzle each with 1 tbsp of olive oil and brush generously with garlic butter. Bake the pizza bases for 3-5 minutes
  3. When the dough starts to rise on the edges and starts to colour, remove the pizza bases from the oven and add the escargots. You can use as many as you like but 12 per pizza seems to hit the spot
  4. Brush each escargot with some extra garlic butter and place the pizzas back in the oven
  5. Bake for a further 5 minutes or until each pizza is crispy on the edge and sprinkle with freshly chopped parsley
  6. Serve your escargot pizza with a well chilled glass of white wine

I make my own pizza dough using Gennaro Contaldo’s recipe from YouTube. If you prefer you can use your own favourite pizza dough recipe or even frozen pizza dough