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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Convenient refrigerated pizza crust is dressed up with a creamy Parmesan sauce and a topping of Monterey Jack cheese, bacon and green onions in this tasty recipe. It's a deliciously different addition to any pizza party. Sherry Keethler Lake St. Louis, Missouri Ingredients:
1 tube (13.8 ounces) refrigerated pizza crust |
1/3 cup finely chopped onion |
1 tablespoon butter |
2 garlic cloves, minced |
1 tablespoon king arthur unbleached all-purpose flour |
1/8 teaspoon white pepper |
1 cup 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 (6 ounces) shredded monterey jack cheese |
3 green onions, thinly sliced |
Directions:
1. 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.
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 425° for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
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