Short transcript from a YouTube video showing Dan and another speaker preparing a thin-crust pizza. They layer pesto sauce, spinach, baby portobello and Florida mushrooms, Vidalia onion, fresh garlic, and sliced tomatoes, and discuss slicing tomatoes thinly to avoid making the thin crust soggy.
So we have a thin crust pizza shell with pesto sauce on it. Fresh spinach mushrooms, baby portobello mushrooms and onion. Sweet Vidalia onion and garlic. Fresh garlic cloves. And now we're getting ready to slice the tomato. We're gonna slice it in.
Not as juicy. That's good. Oh, there goes the juice. It's on the other side. Don't wanna get our crust juicy. So go all in there.
When the tomato is really juicy, it makes the pizza soggy. Well, the thin crust isn't as crispy and it can fall apart. So we've got these tomato, got the fresh onion. Here's the bag of spinach leaves.
There's the fresh pesto.
Garlic cloves, baby Florida mushrooms. The vine on tomatoes.
I think it's enough tomato.
I think you should cut it thin. Cut it thinly.
Over there. That's it. Maybe one more right there. Back corner.
It gets a little messy, but it's so worth it.
That's good.
Duke Ferguson at Unleashed Potential - Video Testimonial For Christina Haftman
