Short conversational YouTube clip ("Making Pizza with Dan") in which Dan and another speaker prepare a thin-crust vegetable-forward pizza for "baby" (who is having a birthday). They describe ingredients (fresh basil pesto, baby spinach, baby portobello mushrooms, Vidalia sweet onion), slicing and distribution strategy (thin slices, small toppings so each bite has mushrooms/onion), and practical notes (preheat: "400"). The speakers also discuss dietary choices—reducing cheese, transitioning toward plant-based/vegan eating (speaker mentions being ~90% plant-based)—and emphasize health, flavor, and making the pizza feel abundant despite limited mushrooms.
Questions this video answers
400
May 29, 2015
Chapters
Whatcha makin?
Of course. Making your pizza for baby. She loves it.
Thin crust pizza. You've got mushrooms. Well, we got pesto, fresh basil pesto at the bottom. Baby spinach, baby portobello mushrooms. We have all the baby stuff for baby.
That's right. Baby always gets the good stuff. Tomorrow's her birthday and she cannot say she's 46 anymore.
Oh, my goodness.
So it's. It's gonna be very hard for baby. So I gotta make her something nice tonight. Baby will have a depression.
I'm getting older, but nobody believes my age. Anyway, we're slicing them thin because we don't. We have an abundance of onions and spinach. Spinach. We were running out of baby portobello mushrooms. So we have to cut them really thin and make them go further, put them all over the pizza and make it look like more. Did I say we had fresh? Yeah, we have fresh basil pesto. That's what we put at the bottom of this thin crust pizza. I mean, look how thin this is. Not too many carbs. Spinach is so fresh. So artistic. He learned that from me in the kitchen. Slicing mushrooms. Wooden cutting board. And this is a Vidalia onion. It's important that you get a sweet onion mix. Difference when it's roasted in the oven. Tastes really, really good. And the baby portobello mushrooms, they taste a whole lot better than regular white mushrooms. So you want to unuse them.
They have a flavor.
They're very flavorful. They're more brown. That's how you can distinguish them. We love making pizza together because. Well. Yummy.
Very yummy. We're almost at the last of the portobellos.
Oh, no. Baby's gonna be upset. We're running out of mushrooms. We'll have to buy some more this weekend. This is the last one. Mushroom cap slicing. That's a really nice knife he brought me. It's really sharp. Good for cutting fruits and vegetables. Exactly what what I like. This is italian. It's our bag of spinach from Costco. Fresh, tender, young leaves. Look. Gotta feel every nook and cranny. Thank you for making me a pizza.
Gotta make sure we have it everywhere. Gotta have that taste in all the pizza.
Yeah, you have to have some mushrooms in every bite. That's why we do it like this. Wow. Perfection. Precision. Who'd you learn that from? Looks like what I do. Oh. Now we're to cutting up the onion. We're gonna cut that thin and put that everywhere too. With onion in every bite. That's why you want your Toppings small and thin. Zoom in here. All this goodness. Spinach and mushrooms both are really rich in iron. And a whole bunch of other things I can't remember. I just know it's good for me and it's yummy. Did you preheat the oven?
Oh, that's right, 400.
He forgets sometimes. After.
I heard that, I worked at John's Best in Danbury, Connecticut and made pizza there.
It's so cute, all the little pieces of onion.
Everybody loved my pizza because I would.
Load it with veggies.
Veggies, exactly. My mother wanted me to bring her home one every night almost. She loved it so much.
No meat, no cheese.
Well, cheese I definitely have.
Well, he's still having some cheese, but very little, Very little and finely shredded. So work on transitioning slowly. Haven't introduced him to daiya cheese just yet. That's. That's next. We'll see if he likes it.
Like co cheese. He likes his cheese too, I think. Right?
Doesn't he? He's about 90% plant based vegan.
That's a hard thing to break with Italians.
I used to love cheese. Oh, my gosh. I used to add cheese to craft macaroni and cheese in college. I really like cheese. Makes a difference when you cut it out. It's a lot of fat. It's a lot of sodium too. A lot of saturated fat, a lot of cholesterol. I'm absolutely convinced it's what you get used to. I am Italian. Half Italian. I love cheese. Ask anybody. And I phased it out and now I find it like I find, find. I don't want it. And some of it, like some kinds is like repulsive to me. Like the smell, it's a lot of lactic acid, a lot of. Ugh. Anyway, This video isn't about cheese. It's about veggies and doing the best you can, making transitions slowly. And heck, even if you're like 90% vegan, it's better than most people are doing.
Exactly. It's so healthy.
Yep.
And losing weight too. That's the biggest thing, huh?
Yeah.
When you change over.
There'S a difference between people who are doing it for health and then for the animals, and some people do it for both. So there's a lot of different motivations, but it's always, it's. It's really good no matter. No matter what. Because it's kinder to the animals and kinder to your body and the environment. There's a lot of onions.
This is what we do.
What do we do we make pizza?
Yes. Things that are good for you.
Onions.
Best remedies for thinning the blood. Actually keeping you healthy.
This is so much better than Domino's pizza delivery. I used to laugh a little bit about him ordering that.
Yes, but I like thin crust. The cheese, did you get that on or not yet?
No, I'm not gonna get the cheese.
The cheese you did not get on.
Oh, gosh. I'm gonna have to end the video here because I don't want there to be cheese featured in this video. See you guys. Bye.
