Ground Beef Alfredo Pizza (Printable version)

A rich pizza with creamy Alfredo sauce, savory beef, and melted mozzarella, perfect for any meal.

# What You'll Need:

→ Pizza Dough

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

→ 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

# Directions:

01 - Preheat the oven to 475°F. Place a pizza stone inside if using to heat.
02 - In a skillet over medium heat, cook ground beef with salt, pepper, garlic powder, and oregano 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 Parmesan cheese and nutmeg. Cook, stirring frequently, until the cheese melts and the sauce thickens, approximately 3 to 4 minutes. Season with salt and pepper to taste, then remove from heat.
04 - On a lightly floured surface, roll out the pizza dough into a 12-inch round. Transfer to a parchment-lined baking sheet or pizza peel if using a stone.
05 - Spread the Alfredo sauce evenly over the dough, leaving a 1-inch border around the edges. Distribute the cooked ground beef evenly over the sauce. Sprinkle shredded mozzarella and additional Parmesan cheese on top.
06 - Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
07 - Remove from oven. Garnish with chopped parsley if desired, slice, and serve hot.

# Expert Tips:

01 -
  • It tastes like restaurant-quality pizza but comes together faster than you'd expect, especially if you use store-bought dough.
  • The combination of savory beef and creamy Alfredo feels indulgent without being fussy, making it perfect for weeknight dinners when you want something that feels special.
  • Ground beef is forgiving and affordable, so there's no pressure to get fancy or overthink it.
02 -
  • Don't skip draining the beef after it browns—extra fat will make the pizza greasy and ruin the delicate Alfredo sauce.
  • Nutmeg can quickly go from subtle to overpowering, so measure it carefully and use a light hand; a 1/4 teaspoon is exactly right.
  • Keep an eye on the oven during the last few minutes—the difference between a perfectly baked pizza and one with burnt cheese is about 90 seconds.
03 -
  • If your Alfredo sauce breaks or looks grainy, take it off the heat immediately and whisk in a splash of cold cream—this usually brings it back together.
  • Using a pizza stone gives you a crispier crust than a baking sheet, but preheat it fully or it won't make as much difference.
  • Make the Alfredo sauce just before you're ready to assemble the pizza; it can congeal if it sits too long.
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