Frank's Recipes! Escargot and Chanterelle Pizza

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Escargot and Chanterelle Pizza

French bread dough
10 oz French snails (the smaller the better)
2 oz Chanterelle mushrooms, dried
1 1/2 lb Raclette cheese, shredded
8 oz Tomato sauce
2 Garlic cloves
2 tablespoon Parsley, fresh
1/2 lb Butter

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 back 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).

NOTE:
Raclette cheese is so much better than any other kind of cheese in this recipe that it is worth looking for. If you absolutely cannot get it, use fondue cheese or a Gruyere.

Raw butter also tastes more "authentic" in this recipe. What you really want to use is Normandy butter, but it's hard to get in North America. Alta Dena raw butter is available in California; it makes a noticeable difference in the flavor of the escargot. I don't know of any other states in which it is legal to buy raw butter.