Ground Beef Alfredo Pizza (Print View)

A savory pizza featuring ground beef, creamy Alfredo sauce, and melted mozzarella cheese.

# 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 oven to 475°F. If using a pizza stone, position it inside the oven to heat.
02 - In a skillet over medium heat, cook ground beef with salt, black pepper, garlic powder, and oregano until fully browned, 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 grated Parmesan cheese and nutmeg, cooking until sauce thickens, about 3 to 4 minutes. Season with salt and pepper to taste, then remove from heat.
04 - On a lightly floured surface, roll pizza dough to a 12-inch diameter circle. Transfer to parchment-lined baking sheet or pizza peel if using a stone.
05 - Evenly spread Alfredo sauce over dough, leaving a 1-inch border. Distribute cooked ground beef over the sauce, then top with shredded mozzarella and sprinkle additional Parmesan cheese.
06 - Bake in the preheated oven for 12 to 15 minutes, or until crust is golden and cheese is bubbly and lightly browned.
07 - Remove from oven, garnish with chopped parsley if desired. Slice and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking but honestly takes about 40 minutes from start to golden crust.
  • The creamy Alfredo base is a total departure from tomato sauce, so it feels like a special occasion every time.
  • Ground beef stays tender and flavorful, especially when you don't skimp on the garlic and oregano.
02 -
  • If your sauce breaks or looks grainy, you cooked it too hot or too long; make a new batch because trying to fix it never works the way you hope.
  • The beef mixture should still be warm when it goes on the pizza so the flavors meld instead of just sitting there as a separate layer.
  • Don't use pre-shredded mozzarella from a bag if you can help it; it has anti-caking agents that keep it from melting smoothly and bubbling properly.
03 -
  • If you don't have a pizza stone, a regular baking sheet lined with parchment paper works just fine and gives you a crispier crust than stone might.
  • Room-temperature dough stretches easier and doesn't fight you, so take it out of the fridge about 15 minutes before you want to shape it.
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