Ingredients
1 tube (13.8 ounces) refrigerated pizza crust1/3 cup finely chopped onion1 tablespoon butter2 garlic cloves, minced1 tablespoon all-purpose flour1/8 teaspoon white pepper1 cup whole milk1/4 teaspoon chicken bouillon granules1/4 cup grated Parmesan cheese1/2 pound sliced bacon, cooked and crumbled1-1/2 cups shredded Monterey Jack cheese3 green onions, thinly sliced
Preparation
Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425° for 7-10 minutes or until lightly browned.
Meanwhile, in a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and pepper until blended. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in Parmesan cheese. Spread over hot crust. Sprinkle with bacon, Monterey Jack cheese and green onions.
Bake at 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
