Add the cream cheese, mozzarella, parmesan, cornstarch, beer, garlic powder, and salt to a blender, blend until smooth.
Roll the pizza dough out on a lightly floured surface to form a rectangle.
Place dough onto a sheet of parchment paper about the size of a baking sheet.
Add the beer cheese to the center of the dough, sprinkle with chopped bacon, reserving about 2 tablespoons of bacon.
Fold both long sides in towards the center to form a tight log, fold the short side over about two inches towards the center.
Roll the log over so the seam sides are down, transfer the parchment paper onto a baking sheet.
Brush with melted butter, sprinkle with remaining bacon.
Bake at 425 for 14-18 minutes or until golden brown.