Well, I like my pizzas but I'm not too adventurous when it comes to trying exotic ones. At a get together recently I tried oyster pizza. I just wanted a slice but my friends and especially my wife, told me to eat more as oysters are great aphrodisiacs... hmmm.
I definitely can't do anchovies - no matter how much water or soda I'm having with it. But if you're someone with more sophisticated taste buds you might enjoy escargot pizza. This one is a truly French-inspired recipe right down to the dough.
Escargot And Chanterelle Pizza Recipe
Ingredients:
* 1 French bread dough
* 10 ounces French snails (the smaller the better)
* 2 ounces Chanterelle mushrooms, dried
* 1 1/2 pound Raclette cheese, shredded
* 8 ounces Tomato sauce
* 2 cloves Garlic
* 2 tablespoons Parsley, fresh
* 1/2 pound 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 1/2 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). Get it, use fondue cheese or a Gruyere.
There you have it! This would go well with maybe a nice Burgundy wine, but I'll take mine with a Stella Artois, please.
Monday, September 10, 2007
A Pizza Recipe You And Yours Can Enjoy... At A Slow Pace
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