Ground Beef Alfredo Pizza (Printable)

A comforting blend of creamy Alfredo, seasoned beef, and bubbly mozzarella on a golden crust.

# Components:

→ Pizza Dough

01 - 1 pound pizza dough, store-bought or homemade

→ Ground Beef Mixture

02 - 8 oz ground beef
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano

→ Alfredo Sauce

07 - 3/4 cup heavy cream
08 - 2 tablespoons unsalted butter
09 - 1/2 cup grated Parmesan cheese
10 - 1/4 teaspoon ground nutmeg
11 - Salt and pepper to taste

→ Toppings

12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 475°F. Place a pizza stone inside if available to heat.
02 - In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, and oregano until fully browned, about 5 to 7 minutes. Drain excess fat and set aside.
03 - Melt butter in a saucepan over medium heat. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg; cook until sauce thickens, about 3 to 4 minutes. Season with salt and pepper then remove from heat.
04 - On a lightly floured surface, roll pizza dough into a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel for stone baking.
05 - Spread Alfredo sauce evenly over the dough, leaving a 1-inch border. Distribute cooked ground beef over the sauce, then top with shredded mozzarella and sprinkle additional Parmesan.
06 - Bake for 12 to 15 minutes, until crust is golden and cheese is melted and lightly browned.
07 - Remove from oven, garnish with chopped parsley if desired, slice, and serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant dish but comes together faster than ordering delivery.
  • The creamy Alfredo base is so different from typical tomato sauce that even people who think they don't like pizza will ask for the recipe.
  • Ground beef makes it feel hearty and substantial without being pretentious.
02 -
  • The Alfredo sauce will tighten as it cools, so it should look slightly looser than you think it needs to be when it goes on the pizza.
  • If your cream breaks or looks grainy, it overheated—start fresh and remember to keep the heat at medium, not medium-high.
03 -
  • Toast your pizza stone or parchment-lined baking sheet in the oven for 5 minutes before transferring the dough so the bottom crisps up instead of staying soft.
  • If you have fresh Parmesan, shave thin curls over the hot pizza right after it comes out of the oven—they melt slightly and add a sophisticated finish.
Return