Ground Beef Alfredo Pizza

There's something about the smell of ground beef hitting a hot skillet that makes everyone suddenly appear in the kitchen. My sister called it "pizza night" and within minutes, three people were leaning against the counter watching me brown the meat, already debating whether we were using enough cheese. That's when I first made this Alfredo pizza, not from a recipe but from the happy accident of having creamy sauce in the fridge and ground beef thawing on the counter. It became the pizza we make when we want something that feels fancy but takes almost no time at all.

I made this for my dad on a random Thursday and he ate three slices in what felt like five minutes, then asked if I could just keep making this every week. The buttery sauce pooling slightly on the plate, the way the mozzarella got those little golden brown spots in the oven, the parmesan sharpness cutting through all that richness—it completely changed how he thought about pizza.

Ingredients

• Pizza dough (1 pound, store-bought or homemade): Don't stress about making your own unless you love it; store-bought works beautifully and saves you time.
• Ground beef (8 oz): Choose meat with a little fat content so it stays juicy when cooked, not lean or it gets grainy.
• Salt, black pepper, garlic powder, dried oregano: These humble seasonings are what make the beef taste like actual food instead of just meat.
• Heavy cream (3/4 cup): This is non-negotiable for the sauce; half-and-half will make it too thin and sad.
• Unsalted butter (2 tablespoons) and grated Parmesan cheese (1/2 cup): Together they create that silky, sharp sauce that coats your mouth in the best way.
• Ground nutmeg (1/4 teaspoon): Just a whisper of this makes people say "what IS that flavor" without knowing it's nutmeg.
• Shredded mozzarella (1 1/2 cups) and extra Parmesan (2 tablespoons): Layer these generously; they're what bubble and brown in the oven.
• Fresh parsley (2 tablespoons, optional): A small handful of green at the end makes it feel intentional, not just cheesy.

Instructions

Get your oven ready and hot:

Set it to 475°F and if you have a pizza stone, slide it in now so it gets properly hot. A cold oven is the enemy of pizza crust with any character.

Brown the beef with personality:

Heat a skillet over medium and add your ground beef with the salt, pepper, garlic powder, and oregano all at once. Break it up as it cooks, listening for that sizzle, and cook it for about 5–7 minutes until it's brown and cooked through. Drain off the excess fat into a small bowl—you might need a little of it later—and set the beef aside.

Make the Alfredo sauce while everything is still warm:

In a small saucepan over medium heat, melt the butter, then pour in the heavy cream and let it get warm and steamy. Stir in the Parmesan cheese and nutmeg and keep stirring often so nothing burns on the bottom; it should thicken beautifully in about 3–4 minutes. Taste it and add salt and pepper, then take it off heat and let it cool slightly.

Stretch and place your dough:

On a lightly floured surface, roll or gently stretch the dough into a 12-inch round. Transfer it carefully to a parchment-lined baking sheet or your pizza peel, leaving about an inch bare around the edge for the crust to puff up.

Layer everything with intention:

Spread the Alfredo sauce evenly across the dough, stopping short of that bare edge. Scatter the cooked ground beef all over the sauce, then blanket it with shredded mozzarella and finish with a light sprinkle of extra Parmesan.

Bake until it's golden and bubbly:

Slide the pizza into your hot oven for 12–15 minutes, watching it during the last few minutes so the crust turns golden and the cheese gets those little browned spots. When it looks right to you, pull it out and let it sit for a minute.

Finish and serve:

Scatter fresh parsley over the top if you're using it, slice it up with a pizza cutter, and serve it while everything is still hot and a little melty.

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My roommate called this "the pizza that made me believe I could cook" because watching the cheese turn golden in the oven somehow made her feel like she'd done something real. Feeding people food that makes them this happy is what cooking is actually about, and this pizza does that without asking for much from you.

Why This Sauce Works

Alfredo sauce seems intimidating until you make it once and realize it's just butter, cream, and cheese having a conversation. The key is keeping the heat gentle so the cream doesn't split and the cheese melts into something silky instead of stringy. I learned this the hard way by cooking it too fast and ending up with a broken, oily mess that I had to start over. After that, I treat Alfredo like it's fragile, which honestly it is, and it rewards that care with the most luxurious sauce that makes a simple pizza feel like something from a restaurant.

Ground Beef as Your Base

Using ground beef instead of traditional pizza toppings changes the entire character of the pizza in a good way. The beef cooks quickly, absorbs all the seasoning you give it, and creates a savory foundation that plays beautifully against the richness of the Alfredo and cheese. The trick is cooking it just until it's brown and done, not past that point where it starts to dry out and toughen. I also make sure to drain the fat properly because leftover grease will make the pizza soggy, and a soggy pizza is a sad pizza.

Building Flavor and Texture

This pizza works because every layer has something different to offer, and they all respect each other instead of fighting for attention. The nutmeg in the sauce adds a warmth you can't quite put your finger on, the oregano in the beef brings an earthy Italian note, and the sharp Parmesan cuts through the creaminess. The fresh parsley at the end is small but important—it adds a bright green note that makes your mouth feel fresh instead of coated in richness.

• If you want extra depth, cook some mushrooms or caramelize an onion and add it under the cheese.
• A light green salad on the side makes the meal feel balanced instead of just an indulgence.
• Make sure everyone knows this pizza is best eaten hot and fresh, not reheated the next day.

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This pizza became my answer to "what should we make for dinner" because it's fast, it's delicious, and it makes people genuinely happy. That's really all cooking needs to be.

Recipe FAQs

→ What is the best way to cook the ground beef for this dish?

Cook ground beef over medium heat with salt, pepper, garlic powder, and oregano until browned and fully cooked, about 5–7 minutes. Drain excess fat for a less greasy topping.

→ How do I make the Alfredo sauce creamy and thick?

Melt butter and warm heavy cream on medium heat, then add Parmesan and nutmeg. Stir constantly until the cheese melts and sauce thickens, about 3–4 minutes.

→ Can I use a pizza stone to bake this pizza?

Yes, preheat the pizza stone in the oven before baking to ensure a crisp, evenly cooked crust.

→ What are suitable toppings to add alongside ground beef and Alfredo sauce?

Sautéed mushrooms, caramelized onions, or fresh parsley garnish add extra flavor and color to this pizza.

→ How long should the pizza bake for optimal texture?

Bake at 475°F (245°C) for 12–15 minutes until the crust turns golden and cheese bubbles with slight browning.

→ Any tips for rolling out the dough evenly?

Lightly flour your surface and rolling pin, then roll the dough to about 12 inches diameter for even baking and topping distribution.