Escargot pizza

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Escargot pizza Nourishing Food Eaten 18 grams Manufactured Resource Tools knife, bone knife or bronze knife pizza peel Skill Cooking 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!').