Flatbread layered with turkey, bacon, tomatoes, and creamy cheese sauce, baked to golden perfection.
# What You 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 to 3 thin tomato slices, optional for garnish
# How To Make:
01 - Preheat oven to 425°F. 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.
03 - Gradually whisk in milk and cook, stirring constantly, until thickened, approximately 2 to 3 minutes. Remove from heat and stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place flatbreads on prepared baking sheet. Spread each with a generous layer of Mornay sauce.
05 - Top each flatbread evenly with turkey, cherry tomatoes, crumbled bacon, mozzarella cheese, and Parmesan cheese.
06 - Bake for 12 to 15 minutes, or until cheese is melted and bubbly and edges are golden brown.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.
