French Bread Pizza Rachael Ray   From Every Day with Rachael Ray May 2008 SERVES 4 2 tablespoons butter 2 tablespoons flour 1 cup whole milk Salt and pepper 1/4 cup honey mustard 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 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.

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