-
1
Dissolve yeast in 1/2 cup warm water, which takes about 10 minutes.
-
2
Put flour in large bowl and make well in center.
-
3
Pour yeast mixture into well.
-
4
Add salt and 4 tablespoons olive oil.
-
5
Add 4 tablespoons of the remaining water and mix.
-
6
Add more water as needed so dough will stick together in a ball.
-
7
Put dough on floured work surface and knead until smooth and elastic.
-
8
Put dough in greased bowl; cover with plastic wrap and set in a warm spot until dough doubles in bulk (takes about 2 hours).
-
9
Return dough to work surface and knead a few minutes.
-
10
Divide into four equal balls and roll out into 8-inch disks.
-
11
Cover with a damp heavy towel and let rise again for 30 minutes.
-
12
Preheat oven to 500 degrees.
-
13
Combine parsley and garlic and divide in half in two bowls.
-
14
Saute on medium heat the snails and shallots, with one bowl of the parsley and garlic mixture, about 3 minutes in butter.
-
15
Toss in 1 tablespoon olive oil, and set aside.
-
16
Add grated lemon zest to second bowl of parsley and garlic.
-
17
Spread a quarter of the mascarpone on each disk of dough.
-
18
Sprinkle each with tomato, and divide snail mixture evenly among the four disks.
-
19
Put disks on cookie sheet and bake 10 to 15 minutes, until dough is golden.
-
20
Sprinkle with parsley-garlic-lemon mixture (gremolata) and drizzle with remaining olive oil.
-
21
Serve as an appetizer.
