Chef Makeda has stirred up a distinctly Louisville pie recipe for you to try on Pi Day! Send us pics when yo make it and we’ll include them here.

Hot Brown Pizza

The Sauce
1 tablespoon butter
1 cup heavy whipping cream
½ cup Romano cheese shredded
Pinch ground nutmeg
Salt and pepper to taste

The Crust
1 cup warm water
1 tablespoon active dry yeast
2 teaspoon sugar
2 teaspoon salt
2 tablespoons olive oil
3 cups flour

The Topping
 1 cup of turkey
½ pound bacon cooked and crumbled
1 Roma tomato thinly sliced
1 cup Romano cheese shredded

Instructions
For the sauce: preheat the oven to 450. Melt butter in a large skillet over medium heat. Whisk in the heavy cream and Romano cheese. Cook over medium heat, stirring until the mixture begins to boil, then reduce heat

For the crust: Pour warm water into the bottom of large bowl. Sprinkle yeast over water and allow it to dissolve slightly (for about 1 minute). Add the sugar, salt, and oil. Gently stir. Add the flour in ½ cup at a time using a mixer with dough hook to mix after each addition. Continue adding flour until the dough is no longer sticky and forms a nice ball. You might not use all of the flour. No dough hook? Mix with a heavy spoon until dough holds its shape. Place dough on a floured surface and knead for 3-5 minutes, adding more flour until dough is no longer sticky. Spread the dough out onto a 14-16 inch circle and place it on a baking sheet or preheated pizza stone

Spread half of the sauce onto the pizza dough. Top with the turkey, then the remaining sauce.Sprinkle the bacon and place tomatoes evenly over pizza with shredded cheese.

Bake 12-15 minutes until the crust looks lightly browned, tomatoes are roasted, cheese is melted .