Kentucky Derby Hot Brown Flatbread (Print View)

Southern-inspired flatbread topped with turkey, bacon, creamy sauce, tomatoes, and cheese for flavorful gatherings.

# Components:

→ Flatbread & Sauce

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup grated Pecorino Romano cheese
06 - 1/4 teaspoon ground white pepper
07 - 1/4 teaspoon salt
08 - Pinch of ground nutmeg

→ Toppings

09 - 1 1/2 cups cooked turkey breast, sliced or shredded
10 - 1 cup cherry tomatoes, halved
11 - 4 slices thick-cut bacon, cooked and crumbled
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
15 - 2-3 thin tomato slices, optional for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until thickened, approximately 2-3 minutes.
03 - Remove from heat. Stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place flatbreads on prepared baking sheet. Spread each with a generous layer of Mornay sauce.
05 - Top evenly with turkey, cherry tomatoes, crumbled bacon, mozzarella, and Parmesan cheese.
06 - Bake for 12-15 minutes until cheese is melted and bubbly and edges are golden brown.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • It delivers the creamy, cheese-draped comfort of a classic Hot Brown in half the time and without the fussiness.
  • The Mornay sauce tastes like you've been cooking it for hours, but it comes together in minutes while you're gathering toppings.
  • Flatbread gives you crispy edges and a sturdy base that actually holds up to all that glorious filling.
02 -
  • Don't skip the white pepper in the Mornay sauce—it's gentler than black pepper and won't leave visible specks, letting the sauce stay silky and elegant.
  • If your sauce looks lumpy when you first add the milk, keep whisking vigorously for another minute or two; it will smooth out, and patience here pays off completely.
  • Crisp the bacon thoroughly before crumbling it onto the pizza, or it'll stay chewy and soft instead of adding that necessary textural contrast.
03 -
  • Make the Mornay sauce earlier in the day and reheat it gently over low heat with a splash of milk if it's thickened too much—this eliminates one step when you're assembling everything.
  • If your flatbread is particularly thin, consider doubling it up for extra structural integrity and a more satisfying bite.
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