the Countryfile snail pizza

If you missed the programme, you can watch the clip here (1 min 58 secs): http://www.bbc.co.uk/programmes/p00pzr77

To recreate the pizza, you’ll need:

sufficient pizza dough to make one 12″ pizza (about 165g)
100g cavolo nero, or other kale, or spinach
1 small onion, sliced finely
1 garlic clove, chopped
parma ham, to taste
Roquefort (or other blue cheese, but Roquefort melts particularly well), to taste.
3 or 4 sage leaves, fried in hot oil until crisp (this takes a matter of seconds)
as many pre-cooked snails as you like
rapeseed oil (I use Quex Foods) to drizzle over

1. Pre-heat the oven to 230C/450F/Gas 8.
2. Strip the cavolo nero leaves from their stalks, and chop quite finely.
3. In a large pan, fry the sliced onions over a medium heat until soft and transparent, and just starting to turn brown at the edges. Add the garlic.
4. Add the cavolo nero to the pan, and cook until wilted – you may need to turn the pan down a little. When the kale is cooked, set the pan aside.
5. Roll out your pizza dough as thinly as possible. Add the kale and onion base, then all your toppings in the quantity you want them (don’t go mad on the Roquefort, though – it can be overpowering).
6. Drizzle some oil over to finish, and put the pizza in the oven for 10-12 minutes.
7. When it’s ready, remove it from the oven, and crumble over the fried sage leaves.
8. Slice and eat immediately!