Roasted Portabella Montrachet “No Crust” Pizza
We love a good pizza, but not the bloated, bread hangover that comes along with it. Chef Acol’s fake-out pizza features a portabella mushroom cap topped with creamy goat cheese, a two-tomato tapenade, pine nuts, arugula, balsamic vinegar, and an intensely flavorful basil aioli. Besides the peppery taste, we love arugula for being a great source of vitamins A, C, K, and B6. It’s also packed with magnesium and potassium, something we need the day before a big workout. From a foodie perspective, the texture of the goat cheese pairs nicely with the portabella, which had just enough resistance to mimic actual pizza crust. The overall presentation was lovely, and the abundance of arugula helped boost the fullness factor of this appetizer.