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Guanciale Bee Sprout Pizza

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by Marc Forgione

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Chef Marc has perfected his sourdough pizza dough recipe to create the perfect chewy pizza with a crisp crust. The Bee Sprout pizza is topped with fresh shaved brussels sprouts, crispy guanciale (cured pork) and an herby boursin cheese. Finish it off with fresh pecorino and a drizzle of chile honey for a truly delicious restaurant-quality pizza night at home!

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Nutritional facts

Protein

37g

Carbs

155g

Calories

1220

Fat

35g

Ingredients

Brussel SproutsCalabrian ChiliCheese CultureChivesCitric AcidExtra Virgin Olive OilGarlic PowderGoat CheeseGround Black PepperGuancialeItalian ParsleyKosher SaltMascarpone CheeseMilkNatamycinOnion PowderPasteurized CreamPasteurized Goat MilkPasteurized MilkPecorino CheesePowdered CelluloseRed OnionsRennetSaltShallotsSourdough Pizza DoughSoybeans

Reviews

4.0

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 166 reviews

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About Marc Forgione

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Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s The Next Iron Chef at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione’s food is influenced by his experience working with a variety of cuisines for chefs such as his father Larry Forgione (The Godfather of American Cuisine). He has created a modern American style of cuisine with bold flavors and playful touches.

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