Ground Beef Alfredo Pizza (Print Version)

A savory pie with seasoned beef, creamy sauce, and melted mozzarella, perfect for family meals.

# What You’ll Need:

→ Pizza Dough

01 - 1 pound store-bought or homemade pizza dough

→ Ground Beef Mixture

02 - 8 ounces 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)

# How-To Steps:

01 - Set the oven to 475°F and place a pizza stone inside if available to heat.
02 - Sauté ground beef with salt, pepper, garlic powder, and oregano in a skillet over medium heat until browned and cooked through, about 5 to 7 minutes. Drain excess fat and set aside.
03 - Melt butter in a small saucepan over medium heat. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and nutmeg, cooking 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 and transfer to a parchment-lined baking sheet or pizza peel.
05 - Spread Alfredo sauce evenly over the dough, leaving a 1-inch border. Distribute the cooked ground beef over the sauce, then top with shredded mozzarella and sprinkle additional Parmesan cheese.
06 - Bake in the preheated oven for 12 to 15 minutes until crust is golden and cheese is bubbly and lightly browned.
07 - Remove from oven, garnish with chopped fresh parsley if desired, slice, and serve while hot.

# Expert Hints:

01 -
  • It tastes like a fancy dinner but comes together faster than ordering takeout.
  • The Alfredo makes the crust taste almost buttery, and the beef stays seasoned and savory underneath.
  • One pizza feeds four people and nobody asks for seconds from something else.
02 -
  • Don't skip draining the beef fat—it's the difference between a crispy crust and a soggy one.
  • The Alfredo needs to cool slightly before spreading, or it'll soak into the dough and disappear into nothing.
  • If your oven runs hot, check at twelve minutes instead of waiting the full fifteen—better to catch it early than overbake it.
03 -
  • Make your Alfredo sauce while the beef cooks so you're not waiting around with everything ready at different times.
  • If your dough springs back when you try to shape it, let it rest for five minutes under a towel and try again—it'll be more cooperative.
  • A pizza stone preheated in the oven will give you a crispier crust than a baking sheet ever could, and it's worth the investment if you make pizza more than once a month.
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