Ground Beef Alfredo Pizza (Printer-Friendly)

A savory pizza topped with seasoned ground beef, creamy Alfredo sauce, and mozzarella cheese.

# What You 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)

# How to Cook:

01 - Preheat oven to 475°F. If using a pizza stone, place it in the oven 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 grated Parmesan and nutmeg. Cook, stirring often, until sauce thickens, about 3 to 4 minutes. Season with salt and pepper, then remove from heat.
04 - On a lightly floured surface, roll pizza dough into a 12-inch round. Transfer to a parchment-lined baking sheet or a pizza peel if using a stone.
05 - Spread Alfredo sauce evenly over dough, leaving a 1-inch border. Evenly distribute cooked ground beef over the sauce. Top with shredded mozzarella and sprinkle with additional Parmesan cheese.
06 - Bake for 12 to 15 minutes 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 indulgent but comes together in under 45 minutes, no sourdough fermentation or complicated techniques required.
  • The Alfredo base keeps everything impossibly creamy while the beef adds a savory depth that feels restaurant-quality.
  • It's the kind of dish that works for a casual family night or when you want to impress without spending hours in the kitchen.
02 -
  • Don't skip draining the beef—excess fat makes the sauce separate and the pizza greasy instead of creamy.
  • Freshly grated Parmesan makes an actual difference; the kind in the green shaker will give you a gritty, disappointing texture.
  • Watch the oven closely in the last few minutes; cheese browns fast and burnt spots are a missed opportunity to show restraint.
03 -
  • Roll the dough while the oven heats—you want everything timed so the pizza goes in when the stone is screaming hot.
  • Keep your Parmesan in a block and grate it yourself; it melts into the Alfredo instead of forming gritty clumps.
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