Savory flatbread with turkey, bacon, tomatoes, and creamy Mornay sauce on a golden crust.
# What You 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)
# How-To Steps:
01 - Preheat oven to 425°F (220°C) and 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, stirring constantly to create a roux.
03 - Gradually whisk in milk while stirring constantly until sauce reaches desired thickness, approximately 2-3 minutes.
04 - Remove saucepan from heat and stir in Pecorino Romano cheese, white pepper, salt, and nutmeg until completely smooth. Set aside.
05 - Place flatbreads on prepared baking sheet and spread each with generous layer of Mornay sauce.
06 - Distribute turkey, cherry tomatoes, and crumbled bacon evenly over sauce. Top with mozzarella and Parmesan cheese.
07 - Bake for 12-15 minutes until cheese is melted and bubbly with golden-brown edges.
08 - Remove from oven, garnish with fresh parsley and optional tomato slices. Slice into portions and serve immediately while warm.
