Kentucky Derby Hot Brown Flatbread (Printable)

Golden flatbread layered with turkey, bacon, tomatoes, and rich Mornay sauce for a flavorful meal.

# What You'll Need:

→ Flatbread & Mornay 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 for garnish (optional)

# 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 until combined.
03 - Gradually whisk milk into the flour mixture, stirring constantly for 2-3 minutes until sauce thickens. Remove from heat and stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth.
04 - Place flatbreads on prepared baking sheet. Spread each with a generous layer of Mornay sauce.
05 - Top each flatbread evenly with turkey, cherry tomatoes, crumbled bacon, mozzarella cheese, 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 Tips:

01 -
  • It tastes like a classic Hot Brown but lets you skip the fork and knife drama.
  • The Mornay sauce is buttery-rich but comes together in literally three minutes.
  • You can prep everything ahead and slide it into the oven when people arrive.
02 -
  • Don't skip tempering the milk when you whisk it into the butter-flour mixture—pouring it in slowly prevents lumps and keeps your sauce silky instead of broken and grainy.
  • The difference between a good Mornay and a great one is that pinch of nutmeg and white pepper; white pepper especially keeps the sauce elegant-looking instead of specked with black.
  • You need to be home and watching when this bakes because the window between melted cheese and burnt edges is surprisingly narrow.
03 -
  • You can make the Mornay sauce up to a day ahead and reheat it gently on the stovetop; just whisk in a splash of milk if it's thickened too much.
  • Assemble the pizzas completely and refrigerate them for a few hours before baking if you need to prep ahead—just add a minute or two to the baking time since they'll be cold.
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