Kentucky Derby Hot Brown (Print-Friendly)

Roasted turkey and bacon on creamy sauce with cheese over flatbread; vivid Southern flavors in every bite.

# What You'll Need:

→ 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)

# How To Make It:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until thickened (about 2-3 minutes).
03 - Remove from heat. Stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place the flatbreads on the prepared baking sheet. Spread each with a generous layer of the Mornay sauce.
05 - Top evenly with the turkey, cherry tomatoes, crumbled bacon, mozzarella, and Parmesan cheese.
06 - Bake for 12-15 minutes, or until the cheese is melted and bubbly and the edges are golden.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • It captures all that luxurious Hot Brown magic—the silky sauce, crispy bacon, melted cheese—but in a format that doesn't require a fork and knife.
  • The Mornay sauce actually tastes like butter and cheese had a sophisticated conversation, and your guests will ask for the secret every time.
  • You can have this from oven to table in under 40 minutes, which means Derby Day stress becomes Derby Day fun.
02 -
  • The Mornay sauce must be smooth and lump-free before it hits the flatbread—lumpy sauce will never disappear during baking, so patience with the whisking matters.
  • Don't oversaturate the flatbread or it becomes a soggy situation; spread the sauce generously but thoughtfully, leaving those edges dry enough to crisp up.
  • The turkey needs to be fully cooked before topping since it only spends 12 to 15 minutes in the oven, not enough time to cook raw meat through.
03 -
  • Make your Mornay sauce up to two hours ahead and reheat it gently over low heat before spreading—one less thing to manage when guests are arriving.
  • Thick-cut bacon stays crispy longer than thin bacon, so seek it out if your grocery store carries it; the texture difference is worth the small effort.
  • If your oven runs hot, check the pizza at 10 minutes rather than waiting the full 12 to 15; cheese can go from perfectly melted to slightly overdone surprisingly fast.
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