Step 1: Prepare Your Workstation and Dough

First, preheat your oven to 425°F (220°C). If you are using a pizza stone, place it in the oven now to heat up with it. This is a crucial step for achieving a crispy crust. Lightly flour a clean work surface. Take your 1 lb of pizza dough and place it on the floured surface. Gently knead it a few times to make it pliable. Divide the dough into 4 to 6 equal portions, depending on how “mini” you want your pizzas to be. Roll each portion into a small ball and let them rest for about 10 minutes. This allows the gluten to relax, making the dough much easier to shape.

Step 2: Create the Silky Homemade Alfredo Sauce

While the dough is resting, you can craft the heart of the recipe: the creamy alfredo sauce. In a medium saucepan or skillet, melt the 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and foaming slightly, add the 3 minced garlic cloves. Sauté for about 30-60 seconds until fragrant. Be very careful not to let the garlic brown or burn, as it will become bitter and ruin the sauce.

Slowly pour in the 1 cup of heavy cream, whisking constantly to combine it with the garlic butter. Bring the mixture to a gentle simmer, but do not let it come to a rolling boil. Allow it to simmer for 3-4 minutes, stirring occasionally, until it has thickened slightly.

Reduce the heat to low and begin adding the ¾ cup of freshly grated Parmesan cheese. Add the cheese in small handfuls, whisking continuously until each addition is fully melted and incorporated before adding the next. This slow process is key to preventing the sauce from becoming clumpy or grainy. Once all the cheese is melted, the sauce should be smooth, creamy, and thick enough to coat the back of a spoon. Season generously with salt and black pepper to your taste. Remove from the heat and set aside.

Step 3: Shape and Assemble the Mini Pizzas

Line one or two large baking sheets with parchment paper and sprinkle them with the optional cornmeal. Take one of your rested dough balls and, on your lightly floured surface, gently press and stretch it into a small circle, about 5-6 inches in diameter. You can use your fingertips to press from the center outwards, leaving a slightly thicker rim for the crust, or use a small rolling pin. Repeat with the remaining dough balls and place them on the prepared baking sheets.

Now for the fun part! Spoon a generous amount of the homemade alfredo sauce onto each circle of dough, spreading it evenly but leaving about a ½-inch border around the edge for the crust. Don’t be shy with the sauce; it’s the star of the show.

Next, evenly distribute the diced, cooked chicken over the alfredo sauce on each pizza. Finally, sprinkle a liberal amount of the 2 cups of shredded mozzarella cheese over the chicken and sauce, making sure to cover it well for that perfect, gooey melt.

Step 4: Bake to Golden Perfection

Carefully place the baking sheets into your preheated 425°F (220°C) oven. Bake for 12-15 minutes, or until the crust is golden brown and crispy on the edges and the mozzarella cheese is melted, bubbly, and just beginning to develop some lovely golden-brown spots. The exact baking time can vary depending on your oven and the thickness of your crust, so keep a close eye on them during the final few minutes.

Step 5: Garnish and Serve

Once the mini chicken alfredo pizzas are baked to perfection, carefully remove them from the oven. Let them rest on the baking sheet for a minute or two before transferring them to a cutting board or serving platter. This brief rest allows the cheese to set slightly, making them easier to handle. Just before serving, sprinkle the freshly chopped parsley over the top. This not only adds a beautiful pop of green but also a burst of freshness that complements the rich sauce. Serve immediately while hot and enjoy the delicious results of your work!