1 (10 oz.) tube refrigerated pizza crust
1/3 c. finely chopped onion
2 garlic cloves, minced
1 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1/8 tsp. white pepper
1 c. milk
1/4 tsp. chicken bouillon granules
1/4 c. grated Parmesan cheese
1/2 lb. sliced bacon, cooked and crumbled
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
3 green onions, thinly sliced

Unroll pizza crust. Press onto a greased 12-inch pizza pan. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 425° for 7 to 10 minutes or until lightly browned.

Meanwhile, in a saucepan, sauté onion and garlic in butter until tender. 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 to 12 minutes or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 4 to 6 servings.