Pizza Carbonara

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1/3 cup finely chopped onion
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1/8 teaspoon white pepper
• 1 cup whole milk
• 1/4 teaspoon chicken bouillon granules
• 1/4 cup grated Parmesan cheese
• 1/2 pound sliced bacon, cooked and crumbled
• 1-1/2 cups shredded Monterey Jack cheese
• 3 green onions, thinly sliced

1. Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick thoroughly with a fork. Bake at 425u0b0 for 7-10 minutes or until lightly browned.
2. 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.
3. Bake at 425u0b0 for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.

crust, onion, butter, garlic, flour, white pepper, milk, chicken bouillon granules, parmesan cheese, bacon, shredded monterey jack cheese, green onions

Taken from www.tasteofhome.com/recipes/pizza-carbonara/ (may not work)