Kentucky Hot Brown Pizza Recipes

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KENTUCKY HOT BROWN PIZZA



Kentucky Hot Brown Pizza image

Gourmet pizzeria Tony BoomBozz's creation is a white-sauce pizza topped with roasted turkey, bubbling cheeses, crisp bacon and Roma tomatoes.

Provided by gailanng

Categories     European

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon sour cream
1 tablespoon heaping grated parmigiano-reggiano cheese
24 ounces fresh pizza dough
1 cup shredded mozzarella cheese
1/2 cup shredded asiago cheese
1 1/2 cups chopped roasted turkey breast
1/2 cup chopped cooked bacon
1 cup chopped roma tomato
1/4 cup chopped parsley

Steps:

  • To prepare sauce, melt butter in a medium saucepan over medium-low heat. Whisk in flour until combined. Cook about 2 minutes. Whisk in milk, salt, pepper and nutmeg. Add sour cream. Bring mixture to a slow simmer. (Do not boil.) The mixture will begin to thicken. Remove from heat. Add cheese and stir until smooth.
  • To make pizza, preheat oven to 425°F.
  • Roll pizza dough into a 14-inch round or square. Place on baking sheet or pizza stone.
  • Spread Mornay sauce on dough and top with remaining ingredients in the order listed.
  • Bake 7 to 11 minutes or until puffy and golden brown.

Nutrition Facts : Calories 115, Fat 8.2, SaturatedFat 4.3, Cholesterol 24.8, Sodium 269.8, Carbohydrate 3.7, Fiber 0.4, Sugar 2.4, Protein 6.6

KENTUCKY HOT BROWN PIZZA RECIPE - (4.3/5)



Kentucky Hot Brown Pizza Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 27

Hot Brown Pizza:
Pizza crust (homemade recipe follows)
Mornay sauce (recipe follows)
Sliced roasted turkey (home cooked, or cold cut (blot out excess water with paper towels)
4 slices thick-cut bacon, cooked and roughly chopped
1 firm, ripe Roma tomato, chopped (blot excess juice)
Shredded Pizza cheese blend (mozzarella and cheddar)
Pinch garlic salt
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pizza Dough:
3 1/2 to 4 cups all-purpose flour (or bread flour)
2 teaspoons salt
1 teaspoon sugar
1 envelope instant "Rapid Rise" dry yeast
1 1/2 cups water, 110° F. (use a thermometer)
2 tablespoons olive oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mornay Sauce:
1 tablespoon salted butter
1 tablespoon all-purpose flour
1/2 cup Half-and-Half
1/4 cup shredded Parmesan cheese
2 tablespoons grated Parmesan Romano cheese (green can)
Pinch garlic salt
1/8 teaspoon ground white pepper
Light shake of ground cayenne pepper, optional
Salt and black pepper, to taste

Steps:

  • Make the Crust: In a large mixing bowl, stir together the flour, salt, sugar, and "Rapid Rise" yeast. Add the warm water and olive oil and stir until a soft dough pulls away from sides of bowl. If dough seems too loose, sprinkle in a little more flour. If too dry, add another teaspoon of water. Oil a separate large mixing bowl, then dump the dough into it. Immediately, cover bowl tightly with Saran wrap and let rise until doubled in size. This may take 1 1/2 to 2 hours. (I put it in the barely warm oven that I had preheated to about 100° then turned it off before I started making the dough.) When dough is ready, dump it out onto a floured work surface. Sprinkle a little flour over the top to keep from sticking to your hands. Using a pizza cutter, cut the dough into 2 equal pieces. Wrap one in plastic wrap and refrigerate or freeze for another use. Line a pizza pan (mine was the type that had holes in the bottom) with parchment paper. Transfer remaining piece of dough to the lined pizza pan and press out evenly with your hands to fit the pan. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Make the Mornay Sauce: In a small, 1-quart non-stick saucepan over medium heat, melt the butter; add the flour and whisk and cook for 1-2 minutes. (Do not brown the roux.) Slowly, whisk in the half-and-half and cook until well thickened. Remove from heat and stir in both Parmesan cheeses, garlic salt, white pepper, cayenne pepper, and salt and black pepper to tast. Cover pot and set aside until ready to assemble the pizza. ~~~~~~~~~~~~~~~~~~~~~~~~~~ To assemble the pizza: Preheat oven to 460° F. Spread a thin layer of the Mornay sauce over the pizza crust in the pan to within 1/2" of edges. (If sauce is too thick, whisk in 1 tsp. of milk at a time to thin.) 2. Sprinkle on a thin layer of the pizza cheese. 3. Top with chopped turkey. 4. Next, add the bacon pieces, and chopped tomatoes. 5. Top with a layer of pizza cheese. 6. Drizzle top with any remaining Mornay sauce. 7. Lastly, sprinkle a pinch of garlic salt over top. Bake pizza in center of oven for 16-18 minutes, or until crust is done and cheese is lightly browned. Let rest for a few minutes before cutting into slices with a pizza cutter and serving.

AUTHENTIC KENTUCKY HOT BROWN



Authentic Kentucky Hot Brown image

I was raised in Kentucky, and this is as close to the original recipe (from the Brown Hotel in Louisville) as I've ever tasted. You can substitute cheddar cheese if you like, but the swiss makes it more like the original dish.

Provided by getoutofmygalley

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 11

3 ounces sliced turkey breast, roasted until hot
1 slice toasted white bread
2 slices tomatoes
2 slices bacon
2 ounces butter
3 ounces flour
3/4 cup whipping cream
1/4 cup milk
1/2 cup shreddes swiss cheese
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Heat butter over medium heat. Add flour and whisk, slowly cooking for about 4-5 minutes. Whisk in cram and milk and continue to heat. Whisk in cheese, slowly, until melted. SEason with salt and pepper. Simmer for about half an hour (sauce will be thick).
  • Quarter the toast and place in 6" ramekins, or any oven-safe dish. Top with turkey and tomatoes. Cover with the sauce (be generous, it's good!). Bake at 400 degrees for 10 minutes or so.
  • Garnish with bacon slices and serve hot.

Nutrition Facts : Calories 1993.8, Fat 157.4, SaturatedFat 90, Cholesterol 510.8, Sodium 2293, Carbohydrate 90.9, Fiber 3.6, Sugar 3.3, Protein 55.7

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