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TOPPINGS: CHIVES, TOMATOES, FRIED ONIONS, SAUTEEDMUSHROOMS, BACON, AGED GOUDA, STEAMEDBROCCOLI, JALAPENO, FRIED ONIONS, SMOKED SAUSAGE
"I tested forty-seven variations before I locked in the recipe — a four-cheese béchamel with aged gruyère as the backbone. Toppings range from butter-poached lobster to crispy guanciale, and we finish each bowl under a salamander for that bubbling crust."
