The only real cooking was the crust. The recipe called for 2 cans of crescent rolls (aka croissants rolls) and 5 minutes of cook time. But with our oven practicality being an Easy Bake, it was more like about 10 minutes. I could have have taken the crust out at 5 minutes since it had started to get a light brown crust. But the crust still felt really soft and soggy. The roll mix/batter/crust thingee had to still be really doughy.
One thing on the crescent rolls: two cans was really too much for our old faithful pan. Its at least a 9 x 12 pan, Julie can correct me. I had to tare pieces off and stuff it into think spots to make it fit.
While the oven was preheating I made the spread mixture. The cream cream needed softened so I stuck it in the microwave for 20 seconds. Just enough to loosen the cream cheese up. The spread mix also required Miracle Wh... err mayo like salad dressing and mayo (get the book, you'll understand). The salad dressing made the pizza really tangy. I think thats what offended Julie's palette the most.
The spread also called for dill weeds. We were out so I used some dried oregano instead. I figured 'hey, it based on an Italian dish, why not a spice you associate with Italian pizza?' By the way, in my head the thought sounded like Mario. It was a strong taste; but in my opinion it wasn't over powering. Lastly it called for onion. Our last three onions went bad so I used some green onion for our family's garden.
The vegetables and cheese toppings were some veggie sprouts, left over mushrooms from the Fresh Pasta Salad, and Mexican style cheese that was on sale at Meijers a couple of weeks ago. Word of advise: don't put the sauce mix two close to the edge and don't put the topping on too thick either. To many topping and it will just fall off if you move the pan any. If you put a generous coat down of toppings down you can press them and the sauce min closer to the edge of the crust without getting it on the pan. Then you can come back and add more topping afterwards if you want.
The pizza cutter worked perfectly to cut it. You will have a cheesy/messy cutter or knife because that spread sticks to everything. Also since it does have mayo in it, get refrigerated as long as you can: great for parties, but no the Forth of July picnic in the park.
All in all I really liked. The recipe says you'll get 24 serving out of it and thats about right. I can't give it a 'love it' but definitely something I will do again. Maybe broccoli and cauliflower with cheddar, or bean sprouts with feta, or... gosh who knows. I'm sure I can come up with something.
Update:
On 8/11/2009 I edited the article to flow a lot better and added a couple of comments.