It's a Keeper: French Bread Pizza

Mmmmmm....pizza. That's pretty much what I thought when I saw the recipe for French Bread Pizza in Every Day with Rachael Ray. This was a comfort meal for us shortly after Darcy was born. It was also a meal with a short list of ingredients and a very short clean up time. All essential elements when you are completely wiped out.

The main ingredients on this pizza are gruyere cheese and ham. Now, gruyere ain't cheap, but I think it is completely worth the extra cash if you are into cheese. If cheese isn't your thing, I'd go for the cheaper swiss cheese.

I served this recipe with some green beans and called it a day. The meal was on the table in well under 30 minutes and really hit the spot. The only french bread pizza I'd ever had before this was out of an orange box and this recipe completely blew that stuff away. Here's the recipe with my comments in brackets:

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Salt and pepper
1/4 cup honey mustard [I think this is key - try your best to use honey mustard instead of any other kind!]
1 baguette, split lengthwise and halved crosswise
1/2 pound deli-sliced ham, chopped
2 cups shredded gruyère cheese
2 teaspoons chopped fresh thyme
1 small shallot, finely chopped [I hate cucumbers, so I skipped the rest of the ingredients, which are used to make a cucumber salad.]
2 tablespoons white wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
2 heads frisée lettuce, torn
1 English cucumber, thinly sliced
4 radishes, thinly sliced

1. Preheat the oven to 400°. In a small saucepan, cook the butter and flour over medium-low heat, whisking, for 1 minute. Whisk in the milk, then season with salt and pepper. Remove from the heat and whisk in 1 tablespoon mustard.

2. Slather a quarter of the white sauce over each baguette quarter, then top with the ham, gruyère and thyme. Bake until the cheese is bubbly, about 12 minutes.

3. Meanwhile, in a small bowl, combine the shallot and vinegar. Stir in the remaining 3 tablespoons mustard, then whisk in the EVOO. In a large bowl, combine the frisée, cucumber and radish; toss with the dressing. Serve the salad with the pizza.

3 comments:

  1. I don't remember this recipe. Funny thing about the magazines; I get so many, so, if I don't use them that month they go on the shelf and rarely get touched again. That's where blogs come in, other people notice something I overlooked.

    Her mushroom version(if you're a fan of mushrooms) in her Express Lane book is awesome!

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  2. Pizza are the least of my favorites, I don't know why, but yours looks so delicious, I wanted to have one now.:-)

    BDW, I from Asia and I am trying my best to learn how to cook (decent meals :-)), thanks for sharing your yummy recipes... Busby SEO challenge

    KabonFootPrint

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