My mission to Pizzeria Mozza may have been meatless, but let’s face it, it’s probably unrealistic to limit myself to a vegetarian diet at this point, even for a day. My friend Helen – a Mozza regular – led the charge on ordering and we ended up with about twice the amount of the food we actually needed, which was fine. Yes, some of the dishes were meatless, but not my favorite.

This meal even led to a Mozza revelation. Never before had I been inspired to write about their pizza, which is fired in a brick oven using almond wood, producing bubbly bread-like pizza crusts. During my previous visits, the crust was fairly uneven, sometimes sporting oily pockets, but on this trip, the Coach farm goat cheese, leek, scallion, garlic and bacon pizza ($17) achieved balance, with a pliant base and a crispy crust that begged for repeated tears from my teeth. In this case, the thin strips of leek and scallion became frizzled from the heat, gobs of goat cheese added tang, and whole roasted garlic cloves provided a sweet, caramelized punch. Still, my favorite moment came during my second slice, when every component coalesced, this time with a smoky, salty strip of bacon, to achieve a harmonious bite of pizza.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.