Ground Beef Alfredo Pizza (Printable)

Indulgent pizza featuring creamy Alfredo, seasoned ground beef, and melted mozzarella cheese.

# Components:

→ 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 black 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)

# Method:

01 - Set the oven to 475°F and place a pizza stone inside if available to heat.
02 - In a skillet over medium heat, brown ground beef with salt, black pepper, garlic powder, and oregano until fully cooked, about 5 to 7 minutes. Drain any excess fat and set aside.
03 - Melt butter in a saucepan over medium heat. Add heavy cream and simmer gently. Stir in Parmesan cheese and nutmeg, cooking until thickened, about 3 to 4 minutes. Season with salt and pepper. Remove from heat.
04 - On a lightly floured surface, roll the pizza dough to a 12-inch diameter circle. Transfer it onto a parchment-lined baking sheet or pizza peel.
05 - Evenly spread Alfredo sauce over the dough, leaving a 1-inch border.
06 - Distribute the cooked ground beef evenly over the sauce.
07 - Sprinkle shredded mozzarella followed by grated Parmesan over the beef layer.
08 - Bake in the preheated oven for 12 to 15 minutes until the crust is golden and cheese is bubbly with light browning.
09 - Remove from oven, top with chopped parsley if desired, slice into portions, and serve immediately.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in 40 minutes flat, no stress required.
  • The savory ground beef against creamy Alfredo hits a flavor balance that keeps people reaching for one more slice.
  • You can make it with store-bought dough and still feel like you've done something impressive.
02 -
  • Drain the ground beef thoroughly before adding it to the pizza, or all that rendered fat will make the crust soggy and the sauce separate.
  • Use freshly grated Parmesan for the sauce rather than the shaker can version—it melts into the cream instead of getting grainy and weird.
  • Don't skip the preheating time; a properly heated oven is what gives you that crispy crust in just 12 to 15 minutes.
03 -
  • If your Alfredo sauce breaks or gets grainy, whisk in a splash of cold cream off the heat and it'll usually come back together.
  • Roll your dough a little thicker than you think you need to—it shrinks slightly as it cooks and you want a substantial crust, not a thin cracker.
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