Escargot pizza

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Escargot pizza
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Nourishing Food
Eaten18 grams
Manufactured Resource
Toolsknife, bone knife or bronze knife
pizza peel
SkillCooking
Methods of  manufacturing
Method
Amount
Oven
200g pizza dough, 200g tomatoes,
100g cheese, 90g snails,
5g tarragon, 5g garlic.
80g wood or firewood
600
Coal oven
320g pizza dough, 320g tomatoes,
160g cheese, 144g snails,
8g tarragon, 8g garlic.
60g charcoal
960
Coal oven
320g pizza dough, 320g tomatoes,
160g cheese, 144g snails,
8g tarragon, 8g garlic.
60g coal
960
Gas oven
560g pizza dough, 560g tomatoes,
280g cheese, 280g snails,
14g tarragon, 14g garlic.
20g propane
1680
Convection oven
600g pizza dough, 600g tomatoes,
300g cheese, 300g snails,
15g tarragon, 15g garlic.
40g wood
1830

Q: Now why in the world would anyone ever consider putting a small, slimy creature on top of a perfectly good pizza?

A: Because there are not yet anchovies or clams in Cantr, of course.

If anyone enjoys escargot, now you can enjoy it on a bed of buttery bread. Still squeamish? Consider mushroom pizza for a less garlicky version.


Real World Fun Fact: Pope Pius V, who was an avid eater of snails, decided that they had to be considered as fish, in order to continue eating them during Lent, exclaiming: Estote pisces in aeternum! ('you will be fish forever!').