Pin it There's something about the smell of ground beef hitting a hot skillet that makes me feel like I'm actually cooking something worthwhile. One Wednesday night, I was staring at leftover pizza dough and a craving that wasn't quite satisfied by the usual cheese and pepperoni route. I'd been thinking about Alfredo—that creamy, buttery sauce I'd fallen in love with years ago—and it just hit me: why not put it on pizza? The first attempt was a little experimental, maybe too much nutmeg, but my family devoured it anyway.
I made this for a small dinner party on a chilly October evening, and I remember my friend Sarah asking for the recipe before she'd even finished her first slice. She kept saying she couldn't believe it was homemade, which is exactly the kind of compliment that makes you feel like a genius in the kitchen for about three days afterward.
Ingredients
- Pizza dough (1 pound): Store-bought works perfectly here—there's no shame in saving yourself the kneading hassle, though homemade is wonderful if you have time.
- Ground beef (8 ounces): Choose something with a little fat content; it'll brown better and taste richer than ultra-lean versions.
- Salt, black pepper, garlic powder, dried oregano: These seasonings do the heavy lifting on the beef, so don't skip them or assume you can just salt it at the end.
- Heavy cream (3/4 cup): This is non-negotiable for the sauce—don't try to use milk or half-and-half unless you want a thinner result.
- Unsalted butter (2 tablespoons) and Parmesan cheese (1/2 cup): Real Parmesan makes a difference in the Alfredo; the pre-grated stuff with cellulose works in a pinch, but freshly grated is smoother.
- Ground nutmeg (1/4 teaspoon): Just a whisper of this—it sounds odd if you're not familiar with it in Alfredo, but trust me, it adds a warmth that ties everything together.
- Mozzarella cheese (1 1/2 cups) and fresh parsley: The mozzarella is your melting magic, and parsley is optional but adds a fresh brightness to the finish.
Instructions
- Heat your oven and prepare your station:
- Set the oven to 475°F (245°C) and let it come all the way up—this matters more than you'd think for a crispy crust. If you have a pizza stone, let it heat with the oven so it's ready to go.
- Brown the beef with intention:
- In a skillet over medium heat, add the ground beef, salt, pepper, garlic powder, and oregano. Let it cook for 5–7 minutes, breaking it up as it browns, until there's no pink left. You'll hear it sizzle and smell that savory aroma; drain off any excess fat once it's done and set it aside.
- Build your Alfredo sauce:
- In a saucepan, melt the butter over medium heat, then add the heavy cream and let it warm through without boiling. Stir in the grated Parmesan and nutmeg, stirring often until the cheese melts completely and the sauce thickens slightly—this takes about 3–4 minutes. Taste it and adjust the salt and pepper, then take it off the heat.
- Shape and stretch the dough:
- On a lightly floured surface, roll out your pizza dough into a 12-inch round. Transfer it carefully to a parchment-lined baking sheet or pizza peel if you're using a stone—this is where having a little patience pays off.
- Layer your toppings:
- Spread the Alfredo sauce evenly over the dough, leaving about a 1-inch border around the edges so the crust can puff up. Sprinkle the cooked ground beef all over the sauce, then top with the shredded mozzarella and extra Parmesan.
- Bake until it's golden and bubbly:
- Slide the pizza into the oven for 12–15 minutes. You're looking for a golden-brown crust and cheese that's melted and just starting to show some light browning on top—that's when you know it's perfect.
- Finish with a flourish:
- Pull it out of the oven, let it cool for just a minute or two, scatter fresh parsley over top if you'd like, slice it up, and serve it hot while everything is still melty and wonderful.
Pin it What I love most about this pizza is that moment when someone tastes it and their eyes go wide because they weren't expecting something so creamy and savory to work on a pizza. It's become one of those dishes I make when I want to feel like I tried but didn't stress too much.
Flavor Combinations That Work
The magic here is that beef and Alfredo are a classic pairing—think Alfredo in restaurants served over beef tips—and pizza is just the vehicle. The nutmeg in the sauce echoes the warmth of the oregano in the beef, creating a harmony that feels intentional rather than random. If you ever add sautéed mushrooms or caramelized onions, they slot into this flavor story beautifully without competing.
Making It Your Own
This recipe is forgiving enough to adapt. Ground turkey or chicken works if you want something lighter, though you might need to add a touch more seasoning since they're milder than beef. Some people swear by adding a splash of white wine to the Alfredo, and honestly, it does add a subtle sophistication. The parsley at the end isn't just decoration—it adds a peppery freshness that cuts through the richness and makes each bite feel balanced.
Serving and Pairing Ideas
Serve this pizza fresh from the oven with a crisp green salad on the side—something with a bright vinaigrette to cleanse your palate between bites. A glass of Chardonnay pairs beautifully if you're in the mood for wine, or honestly, cold beer works just as well. The pizza itself is rich and satisfying, so you don't need much else, but a simple salad makes the meal feel more complete.
- Cut into quarters or eighths depending on appetite—this pizza is filling, so smaller slices often feel more appropriate than with lighter pizzas.
- If you have leftovers, reheat gently in a 350°F oven for a few minutes rather than the microwave, which can make the crust soggy.
- This pizza is best eaten the same day, but it keeps in the fridge for a day or two if tightly wrapped.
Pin it There's something deeply satisfying about a pizza that feels a little unexpected but tastes exactly right. This one has earned its place in my regular rotation, and I think it will in yours too.
Recipe Questions & Answers
- → What kind of cheese is used for topping?
Shredded mozzarella cheese is used as the main topping, with additional grated Parmesan for extra flavor.
- → Can I substitute the ground beef with another protein?
Yes, ground turkey or chicken can be used for a lighter alternative without compromising flavor.
- → How is the Alfredo sauce made creamy?
The sauce combines heavy cream, butter, Parmesan cheese, and a touch of nutmeg, simmered gently to achieve a smooth texture.
- → What is the recommended oven temperature and baking time?
Preheat the oven to 475°F (245°C) and bake the pizza for 12 to 15 minutes until the crust is golden and cheese is bubbly.
- → Are there any suggested additions to enhance flavor?
Sautéed mushrooms or caramelized onions can be added to the toppings for extra depth and richness.