Make the sauce.

In a small saucepan over medium heat, melt the butter, and then whisk in the flour.

Cook the flour, whisking continuously, for 1-2 minutes.  Don’t brown the flour.

While whisking, drizzle in the milk.  Cook, whisking continuously for another minute.

Whisk in the salt, pepper, garlic, and parmesan cheese.

Remove the pan from the heat and whisk vigorously until the cheese is melted and the sauce is very smooth.  Don’t allow the sauce to boil because it will curdle.

Set aside to cool.

In a medium skillet over medium-high heat, cook the bacon sliced until very crispy.

Use a slotted spoon to remove the bacon to drain on a paper towel.  Leave as much of the fat behind as possible.

Add the onion and cook, stirring occasionally, just until it starts to turn translucent – about 2 minutes.  Don’t allow it to brown.

Use the slotted spoon to remove the onion to a paper towel-lined plate.

In the same skillet, add the red pepper and saute just until the slices are pliable – about 1 minute.

Remove the red pepper to the plate with the onions.

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper or a Silpat mat.  Set aside.

Spread half of the sauce (about 6 tablespoons) on each flatbread.

Spread the onions amongst each of the flatbreads.

Layer the cheese over the pizzas and tuck in the sliced chicken and red pepper strips.

Sprinkle each pizza with 1/2 teaspoon of the dried Italian seasoning.

Place the pizzas onto the baking sheet and bake for 8-10 minutes or until the cheese is melted and the toppings are just beginning to brown around the edges.

Use a pizza cutter to slice each pizza.

Serve warm.