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Hot Brown Pizza

A Southern "pie" like no other
Hot Brown Pizza
Courtesy of Churchill Downs

Try this festive pizza version of the traditional Hot Brown open-faced sandwich, which was created at the Brown Hotel in Louisville, Kentucky in 1926.

Recipe courtesy of Churchill Downs


  • 1 large pizza shell 16 inch (frozen or par baked)
  • 8 Ounces diced or shredded fresh turkey breast
  • 4 Ounces chopped bacon (cooked)
  • 4 Ounces diced tomatoes
  • 4 Ounces shaved Parmesan cheese
  • 16 Ounces Mornay Sauce (recipe follows)

For the Mornay Sauce

  • 12 Ounces whole milk
  • 1/4 Cup all-purpose flour
  • 2 Tablespoons butter
  • 1 bay leaf
  • 2 Ounces Gruyere cheese
  • 2 Ounces grated Parmesan cheese


Preheat oven to 400 F. 

Place pizza dough on a cooking sheet.

Add a generous layer of the cooled Mornay sauce from edge to edge of the pizza crust.

Spread evenly across the top of the pizza the turkey, bacon, shaved Parmesan cheese, and tomatoes.

Bake for 12 to 15 minutes. Remove from oven and let stand for 2 minutes.

Slice and enjoy your Hot Brown Pizza!

For the Mornay Sauce

In a small sauce pan over medium heat gently melt butter.

Once melted, sprinkle in the flour and whisk until flour and butter are incorporated and paste-like.

Add milk and whisk until the flour and butter mixture are incorporated.

Once all is incorporated, bring the milk to a simmer, constantly stirring to keep from burning.

Allow to simmer for 2 to 3 minutes.

Add cheese and whisk until melted and incorporated.

Sauce should be thick in consistency and smooth.

Remove from heat and cool.