First make the sauce. Melt butter in a small saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency.
Stick the bacon in the freezer for 10 minutes so that it is easy to slice. Then chop the bacon into bite size pieces and fry until it is mostly crispy. (Don't overdo it, it still has to bake in the oven). Remove with slotted spoon. Discard all but about a tablespoon of the bacon grease.
Snap off the woody ends of the asparagus. Chop off the heads off the asparagus. Slice each spear in half lengthwise, then chop into 1 or 2 inch pieces. Add the asparagus to the bacon grease and saute for 2 minutes, adding salt and pepper to taste. Promptly remove from heat and transfer to a plate or bowl to slow the cooking process.
Roll out half of the pizza dough. (At this point I like to smear it with olive oil and bake it for one minute, just to firm up the dough before adding toppings.) Spread half of the sauce over the dough. Top with half of the mozzarella cheese. Sprinkle on half of the asparagus, half the bacon, and half the feta. Bake at 450 for 8-10 minutes. Repeat with the second pizza.