"First, we turn on the oven," click! "and prepare the crust." She unwraps the crusts and slides them onto a sheet pan, then mists a little olive oil over them--a flip, and she does the other side too. "Now, take a big soup spoon's worth of sauce, put it in the middle, and use the spoon to swirl it around the crust. You can add more if you want, but not too much or else it'll be soggy and the toppings will slide off when you try to eat it."

She'll show him how on her crust, but really, it's not complicated. "Then take some spinach and hold it loosely with your fingertips. Rub your thumb up and down to break up the clumps while you sprinkle it over the sauce." Again, she'll demonstrate. The spinach isn't dried out, but it's dry enough to not make the pizza a soggy mess.

"Then spoon little mounds of onions around the top and use the spoon to smooth them out over the spinach as best you can. It's not going to be perfect and that's okay. Then you do the chicken like you did the spinach, put a layer of mozz over the top, then bacon, then parm."

Her own pizza deviates from his directions after the spinach: she's spreading prosciutto out, then putting down a thin layer of mozz before placing the berries around on top.