Pizza Carbonara

I had a lone puff pastry sheet in my freezer that I wanted to use up and had the idea that it would make a great pizza crust. I then went on the search for a new pizza recipe and turned to trusty ol' AllRecipes.com. I decided to go with this Pizza Carbonara recipe but might some slight changes. It was delicious! Joe and I gobbled it down and want to make it again already. This is pretty garlicky, so if you don't like that then you probably won't enjoy this pizza too much.

PIZZA CARBONARA

• 1 (10 ounce) can refrigerated pizza crust (or a puff pastry sheet)
  
• 1/3 cup finely chopped onion
• 2 garlic cloves, minced
• 1 tablespoon butter or margarine
• 1 tablespoon 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 shredded Monterey Jack cheese (I use Mozzarella cheese)
  
• 3 green onions, thinly sliced (I didn't have this so I omitted it)
• 5 mushrooms, sliced (optional)
• 3 slices of ham, chopped (optional)

Unroll pizza crust. Press onto a greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 425 degrees F for 7-10 minutes or until lightly browned. Meanwhile, in a saucepan, saute 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, green onions, mushrooms and ham. Bake at 425 degrees F for 8-12 minutes or until cheese is melted. Let stand for 5 minutes before cutting.