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Either you grew up with this picnic “pizza” or it’s going to sound really weird—but we promise it’s an app you’ll want to make on repeat. This pizza is meant to be served room temperature or cold, swapping tomato sauce and melty mozzarella for a creamy french onion dip-like spread and lots of fresh vegetables. The only time you need to turn on the oven is 15 minutes for the crust. In that time, you can mix up the spread and thinly slice veggies of your choice. We used multicolored baby peppers, red onion, Persian cucumber, and chives, but it’s also great with summer tomatoes, zucchini, summer squash, or very small florets of broccoli. The fresh toppings help balance the rich spread and crescent dough underneath, and may be your new favorite way to eat your veggies.
1 (8-ounce) can refrigerated crescent roll dough or crescent dough sheet
½ cup sour cream
½ cup cream cheese
2 tablespoons onion soup mix
2 multicolored mini sweet peppers, sliced into rings
½ small red onion, thinly sliced
1 Persian cucumber, halved lengthwise, then cut into half moons
2 tablespoons chopped chives
These look fancy, but don’t get it twisted—they’re so easy!
An exclusive recipe from Pepper’s upcoming cookbook for Thai grilled chicken skewers with an incredible spicy-sweet dipping sauce!
Cheesy, salty, creamy.
Inspired by my fave bar from Nordstrom Café.
