Hot Brown Pizza
Louisville's legendary Hot Brown sandwich transformed into pizza form. Created at the Brown Hotel in 1926, this pizza features sliced turkey, crispy bacon, fresh tomatoes, and rich Mornay sauce, all broiled to golden perfection.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Cook the bacon: Bake bacon on a sheet pan at 400°F for 15-20 minutes until crispy. Drain on paper towels and set aside.
Make the Mornay sauce: Melt butter in a saucepan, whisk in flour, cook 1 minute. Gradually add milk, whisking constantly. Simmer until thickened. Remove from heat, stir in Parmesan, Gruyere, nutmeg, salt and pepper until smooth.
Preheat oven: Place pizza stone on the lowest rack and preheat to 475°F (245°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Spread a generous layer of Mornay sauce over the dough. Layer sliced turkey evenly. Arrange tomato slices and lay bacon strips across the top. Drizzle with more Mornay and sprinkle with Parmesan.
Bake: Slide pizza onto the hot stone and bake 12-14 minutes until crust is golden and sauce is bubbly.
Broil: Turn on broiler and broil for 1-2 minutes until the Mornay sauce gets golden brown spots on top. Watch carefully to prevent burning.
Serve: Remove from oven, garnish with fresh parsley. Let rest 2 minutes, then slice and serve while the Mornay is still bubbly and hot.
💡 Pro Tips & Variations
- Brown Hotel history: The Hot Brown was created by Fred K. Schmidt at The Brown Hotel in Louisville in 1926 to feed late-night guests.
- Roast your own turkey: Freshly roasted turkey breast is far superior to deli turkey for this recipe.
- Don't skip the broil: The browned, bubbly Mornay sauce top is essential for authentic Hot Brown flavor.
- Use thick-cut bacon: Thick bacon adds the proper meaty texture that balances the creamy sauce.
- Pimento garnish: Some versions add sliced pimentos for color and a touch of sweetness.
- Make it Kentucky Proud: Pair with a Mint Julep or Kentucky bourbon for the full Louisville experience.