Save There's something about the moment when cream meets Parmesan that makes everything feel like a celebration. I discovered this pizza almost by accident, trying to salvage what felt like too many ingredients in my kitchen one weeknight. The ground beef sizzled in the pan, the Alfredo sauce came together in minutes, and suddenly I had something that tasted like I'd been planning it for days. It's become my go-to when I want comfort food that doesn't demand hours of my time.
I made this for a dinner party last spring when my neighbor mentioned she was tired of the usual pizza night routine. Watching her take that first bite and then immediately ask for the recipe told me everything I needed to know about whether this was keeper.
Ingredients
- Pizza dough: A pound of store-bought dough saves you the rise time and still tastes homemade once it's in the oven, though fresh dough from a local bakery makes it even better.
- Ground beef: Eight ounces browns beautifully in just minutes, and the fat renders down to add richness rather than grease.
- Salt, pepper, garlic powder, and dried oregano: These four seasonings build a savory foundation that lets the cream shine without competing for attention.
- Heavy cream: Three-quarters of a cup creates a luxurious sauce that coats every bite, thicker than any jarred version.
- Unsalted butter: Two tablespoons act as the base, giving the sauce a silky texture and subtle depth.
- Parmesan cheese: Use freshly grated if you can—the pre-shredded versions contain anti-caking agents that keep the sauce from becoming truly smooth.
- Ground nutmeg: Just a quarter teaspoon adds a warmth you can't quite name, the secret ingredient that makes people ask what you did differently.
- Mozzarella cheese: Shredded fresh mozzarella melts more beautifully than blocks, creating those delicious browned spots on top.
- Fresh parsley: Technically optional, but the green flecks and fresh taste at the end lift the whole dish.
Instructions
- Heat your oven and prep your surface:
- Set the oven to 475°F and let it preheat for at least 10 minutes. If you have a pizza stone, put it in now so it gets properly hot and crispy underneath your dough.
- Brown the ground beef:
- Heat your skillet to medium and add the beef with salt, pepper, garlic powder, and oregano. You'll know it's ready when there's no pink left and it's broken into small, cooked pieces, around 5 to 7 minutes. Drain off any excess fat into a small bowl rather than down the drain.
- Make the Alfredo sauce:
- In a saucepan, melt butter over medium heat, then add the heavy cream. Watch it closely so it simmers gently rather than boiling hard. Stir in the Parmesan and nutmeg, and let it thicken for about 3 to 4 minutes, stirring often so nothing sticks to the bottom.
- Shape your dough:
- On a lightly floured surface, roll the dough out to a 12-inch round. It should feel elastic, not stiff. If it fights back, let it rest for a minute and try again.
- Build your pizza:
- Spread the Alfredo sauce across the dough, leaving about an inch of bare edge so the crust can puff up. Scatter the cooked ground beef evenly, then top with mozzarella and a sprinkle of Parmesan.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes. You're looking for a golden crust and cheese that's bubbly with light brown spots. When in doubt, give it another minute rather than pulling it out too early.
- Finish and serve:
- Pull it out, let it rest for just a minute, sprinkle fresh parsley on top if you're using it, slice it up, and bring it to the table while it's hot.
Save The real moment this pizza won me over was watching my kids request it for their birthday dinner instead of their usual pizza place. It felt like a quiet victory in the kitchen, that kind of moment where you realize you've created something that actually belongs in the regular rotation.
The Sauce Is Everything
Alfredo sauce sounds intimidating if you've never made it, but it's really just butter, cream, and cheese having a conversation. The nutmeg is the detail that makes people pause and wonder what you did, even though you barely did anything at all. Once you've made this sauce a few times, you'll start adding it to other things—pasta, chicken, vegetables—because you'll realize it's one of those foundational recipes worth knowing.
Customizing Your Toppings
Ground beef is the classic, but I've made this with ground turkey when I wanted something lighter, and the Alfredo sauce carries it just as beautifully. Some nights I add sautéed mushrooms or caramelized onions, which add a sweetness that balances the richness of the cream. The pizza is forgiving enough to let you play around without worrying you'll ruin it.
What to Serve Alongside
A crisp green salad is almost necessary after a slice of this pizza—something acidic and fresh to cut through the cream. A cold glass of Chardonnay is beautiful if you're drinking, or sparkling water with lemon works just as well.
- Make the salad ahead and keep it cold so it's ready the moment the pizza comes out of the oven.
- Cut the pizza into quarters before bringing it to the table rather than slicing at the last second so nobody waits hungry.
- This pizza tastes good cold the next day, though reheating it in a low oven brings back the cheese's silkiness better than the microwave ever could.
Save This pizza sits somewhere between weeknight dinner and something special enough to impress, which is maybe the best place a recipe can live. It's the kind of food that makes people happy without any fanfare.
Recipe Guide
- → What kind of cheese works best for this pizza?
Mozzarella provides a smooth, melty texture while Parmesan adds a nutty depth; both cheeses complement the Alfredo sauce perfectly.
- → Can I prepare the Alfredo sauce ahead of time?
Yes, the Alfredo sauce can be made in advance and gently reheated before spreading on the dough.
- → How do I ensure the crust is crispy?
Preheating the oven to a high temperature and using a pizza stone or baking sheet helps achieve a golden, crisp crust.
- → Are there suggested substitutions for ground beef?
Ground turkey or chicken work well as lighter alternatives while maintaining the savory profile.
- → What herbs complement the flavors in this pizza?
Dried oregano in the beef mix and fresh parsley as a garnish enhance the dish with subtle herbaceous notes.