A Different Kind of French Bread Pizza

Name: A Different Kind of French Bread Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1 cup whole milk; salt and pepper (to taste); 1/4 cup honey mustard; 1 baguette, split lengthwise and halved crosswise; 1/2 lb deli ham, chopped; 2 cups gruyere, shredded; 2 teaspoons thyme, chopped; 1 small shallot, finely chopped; 2 tablespoons white wine vinegar; 1/4 cup olive oil; 1 English cucumber, thinly sliced; 4 radishes, thinly sliced; 2 heads frisee, torn

Submitted by time3to1dance5

"This is a Rachael Ray recipe... I haven't tried it yet"

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photo by I'mPat

Ready In:: 32mins
Ingredients:: 15
Serves:: 4

ingredients

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
salt and pepper (to taste)
¹⁄₄ cup honey mustard
1 baguette, split lengthwise and halved crosswise
¹⁄₂ lb deli ham, chopped
2 cups gruyere, shredded
2 teaspoons thyme, chopped
1 small shallot, finely chopped
2 tablespoons white wine vinegar
¹⁄₄ cup olive oil
1 English cucumber, thinly sliced
4 radishes, thinly sliced
2 heads frisee, torn

directions

Preheat the oven to 400. In a small saucepan, cook butter and flour over medium-low heat, whisking for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from heat and whisk in 1 tablespoon mustard.
Slather a quarter of the white sauce over each baguette quarter, then top with ham, gruyere, and thyme.
Bake until the cheese is bubble, about 12 minutes.
Meanwhile, in a small bowl, combine the shallot andvinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO.
In a large bowl, combine the frisee, cucumber and radish; toss with the dressing. Serve the salad with the pizza.

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Reviews

Scaled this back for 1 person (me). For the salad I used iceberg lettuce as that is what I had growing (lovely fresh and crisp) and about 3/4 of a lebanese cucumer thinly sliced and as I didn't have any radish I added some extra shallot as per the dressing and I think I may not have got my measure right with the oil in the dressing as it tasted a little oily but well it was a bit of a guess for 1/16 of cup but I think a little lemon juice would be good) and as I didn't add the radish to the salad and I just so wish I had it to add I added a good bit of pepper to the dressing in the hope of adding that peppery taste of radish - didn't quite pull it off but still very refreshing and enjoyable salad to go with the pizza. Now to the pizza - due to dietary restrictions I couldn't use a normal baquette and used a wholemeal/wholegrain hot dog style roll and followed the recipe from there and I must say that using the white sauce base with the honey mustard added a totally different flavour that was very intrigueing and me going mmmmmm but what is it and going what the heck just enjoy don't analyze as my DD tells me. Thank you time3to1dance5, made for PAC October 2011.

I'mPat

RECIPE SUBMITTED BY

time3to1dance5

3 Recipes

I'm at the ripe age of 19. I love to cook. I'm kind of adventurous but cautious. I have a cat that is an unhealthy 22 pounds, he's my baby, and I have a skitzophrenic dog. I love animals, and one day I WILL own a monkey. I was in college for hotel/restaurant management, but i didn't like the math aspect of it, lol. I would love to go back to school to become a chef. I find myself as more of an experimental cook. Baking is not one of my strong points but i am getting better. I hate when people will give a recipe a review and say its good, but they pretty much changed the recipe except for one or two ingredients.

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