Preparation

• Prepare the Cream Base according to package instructions, set aside.
• Preheat the oven to 425°F.
• Stretch the dough so it fits in a 9″ pie pan (perforated if possible).
• Spread the garlic paste on top of the dough.
• Top the pizza with the Alfredo sauce, then the tomatoes being careful not to coat the outer crust region.
• Sauté the bacon until crisp, add the fennel and cook until al dente.
• Evenly distribute the sautéed fennel and bacon on the dough and season with pepper.
• Top with Swiss and Parmesean cheese and finish with parsley.
• Cook in a 425°F oven for 10-14 minutes.

This recipe can easily be adapted to make bite sized pizzas; a great game day finger food. Serve with a side of green salad for a nice meal.

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