Prepare the Sponge:
In a mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently, cover, and let sit for 15 minutes, or until the mixture becomes foamy. This activates the yeast for a perfect rise.

Mix the Dough Ingredients:
Once the yeast mixture is foamy, add all-purpose flour, butter, salt, and a little more sugar. Mix to combine.

Knead the Dough:
Knead the dough by hand or with a stand mixer for 15–20 minutes until smooth and elastic. Place the dough in a clean, oiled bowl, cover it with plastic wrap, and let it rest.

First Dough Proof:
Let the dough rise in a warm environment for 1 hour and 30 minutes, or until it doubles in size.

Divide the Dough:
Once the dough has risen, divide it into 6 equal parts. Use a kitchen scale to ensure accuracy. Roll each portion into a ball.

Shape the Dough:
On a lightly floured surface, roll out one dough ball. Spread mozzarella cheese along the edges, fold the edges over the cheese, and transfer to a greased baking pan. Brush the edges with a beaten egg for a golden finish.

Caramelize the Onions:
Thinly slice one onion. In a pan, melt butter over medium-low heat and cook the onions until golden and soft, about 25 minutes. This adds depth and sweetness to your pizza.

Prepare the Alfredo Sauce:
In a pan over medium heat, melt butter and sauté crushed garlic until fragrant. Add heavy cream and evaporated milk, simmering for about 4 minutes. Stir in mozzarella or Parmesan cheese until melted and smooth. Season with black pepper, nutmeg, and salt.

Season the Chicken:
Dice the chicken and season with garlic powder, onion powder, smoked paprika, black pepper, salt, granulated sugar, fresh parsley, and chili flakes. Drizzle with olive oil and squeeze lemon juice. This will give the chicken a flavorful, savory kick.

Preheat the Oven:
Preheat your oven to 392°F (200°C). A hot oven is crucial for a perfectly cooked pizza with a crispy crust.

Assemble and Bake the Pizza:
Spread Alfredo sauce over the pizza dough base, then top with mozzarella and Parmesan cheese. Add caramelized onions and seasoned chicken. Garnish with fresh parsley.
Bake in the oven for 15-18 minutes, or until the crust is golden and the cheese is melted and bubbly.

Serving Suggestions:

Serve your mini Alfredo Chicken Pizza Pies hot out of the oven with a side of crispy salad or roasted vegetables.

Garnish with extra parsley and red pepper flakes for a spicy kick.

Storage:

Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the crispy crust.

Freezing: Freeze leftover pizzas by wrapping them in plastic wrap or foil, then store in a freezer bag for up to 2 months. Reheat in the oven.