I’ve been asked more times than I can count what I would eat for my last meal on earth.

I’m sure you have too—it’s a compelling question. If we had one more culinary opportunity, just one, what would be good enough to fit the bill?

As the middle class American that I am, my answer is pretty simple: pizza.

Yep. Not lobster, or filet mignon, not a perfectly ripe fig or a bowl of the most refined boullion lovingly put together by—I don’t know—David Bouley. Just a pizza. And it doesn’t have to be an especially good one either.

That being the case, and pizza being a dire threat to my waistline and my optimal health (inflammatory white flour anyone?), I came up with this.

I promise you can get your pizza on with minimal cheese, no dough and lots of nutrient dense veggies.

Here’s how:

Portobello “Pizza” with Baby Kale and Goat Cheese

You will need:

4 portobello mushrooms, scrubbed with stems removed

1 1/4 cups marinara sauce

4 cups baby kale (or spinach)

1/2 small red onion, sliced

2 cloves garlic, minced

1 cup crumbled goat cheese

4 t/l fresh grated Parmesan

1 t/l soy sauce

1 t/l olive oil + extra for sautéing

2 t/l balsamic vinegar

1 tsp dried oregano

salt and pepper to taste

fresh oregano leaves (optional)

Arrange mushrooms, gills side up on a baking sheet. Mix together soy sauce, olive oil and vinegar thoroughly and drizzle evenly over mushrooms.

To a hot pan, add a dash of olive oil and garlic, sauté one minute, add kale and a dash of salt and stir until greens are wilted. Set aside.

Assemble pizzas (two caps are enough for one person). Place 1/4 of the kale/garlic mixture on each mushroom. Layer on onions, marinara sauce, goat cheese, Parmesan, salt, pepper and oregano evenly.

Put on a 350 degree oven for 25-30 minutes uncovered, or until the cheese is bubbly and brown.

Garnish with fresh oregano leaves if desired and serve with a big green salad.

*Note; like a regular pizza, my Portobello “Pizza” begs for creative toppings. Try any of the following in any combination: red or yellow peppers, olives, zucchini, yellow squash, leeks, fennel, carrots, parsnips, sun dried tomatoes, capers or cauliflower.

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Author: Erica Leibrandt

Editor: Catherine Monkman

Photo: Culinaryexperiences.biz via Google Creative Commons