Save There's something about the smell of ground beef hitting a hot skillet that makes you feel like you've got dinner under control before you've even started. One weeknight, I was standing in front of my fridge with about fifteen minutes before people would be hungry, and I spotted some cream, Parmesan, and a ball of pizza dough staring back at me. That's when it clicked—why not layer all those rich, savory flavors onto pizza? The result was this ground beef Alfredo pizza, which has since become my go-to when I want something that tastes fancy but comes together faster than you'd think.
I made this for my sister the first time, and she came into the kitchen halfway through, drawn by the aroma of that buttery Alfredo sauce. She watched me spread it across the dough with this skeptical expression, like she wasn't sure if cream belonged on pizza. Then she had a slice, and that look changed completely. It's become the pizza she requests now whenever she's coming over.
Ingredients
- Pizza dough (1 pound): Store-bought saves time without guilt—or make your own if you're in the mood. Either way, don't skip letting it come to room temperature for about 10 minutes before stretching.
- Ground beef (8 oz): Brown it fully and don't rush this step; letting it sit in the pan for a minute or two after it looks cooked helps it develop flavor.
- Heavy cream (3/4 cup): The soul of this pizza—use the good stuff, and pour it slowly into your butter so it doesn't seize up.
- Unsalted butter (2 tablespoons): Start here before adding the cream; it's your foundation for a silky sauce.
- Parmesan cheese (1/2 cup grated, plus 2 tablespoons for topping): Freshly grated if you can manage it; the pre-grated stuff can make your sauce grainy.
- Ground nutmeg (1/4 teaspoon): A small amount transforms the Alfredo from good to something people will ask about.
- Mozzarella cheese (1 1/2 cups shredded): This is what bubbles and browns beautifully, so don't skimp.
- Fresh parsley (2 tablespoons chopped, optional): A bright finish that makes the whole thing feel intentional rather than thrown together.
- Salt, pepper, garlic powder, and dried oregano: Season the beef generously; these are the little things that prevent it from tasting flat.
Instructions
- Heat your oven and get organized:
- Preheat to 475°F and set a pizza stone in there if you have one. This takes about 10 minutes, so start this first.
- Brown the beef with confidence:
- In a skillet over medium heat, cook the ground beef with salt, pepper, garlic powder, and oregano until it's no longer pink and smells incredible, about 5 to 7 minutes. Tip: drain off excess fat, but leave a little behind for flavor.
- Make the Alfredo sauce—slowly and patiently:
- Melt butter in a small saucepan, then pour in the heavy cream while whisking gently. Bring it to a soft simmer and watch it; this isn't the time to step away. Add Parmesan and nutmeg, stirring constantly until the cheese melts and the sauce thickens, about 3 to 4 minutes. Taste it and adjust salt and pepper, then set it aside.
- Stretch and place the dough:
- On a lightly floured surface, roll or stretch the dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet or pizza peel if using a stone.
- Layer with care and restraint:
- Spread the Alfredo sauce in an even layer, leaving a 1-inch border for the crust to puff up. Scatter the cooked ground beef across the sauce, then top with mozzarella and a final sprinkle of Parmesan.
- Bake until it's golden and bubbling:
- Into the oven for 12 to 15 minutes, until the crust turns golden and the cheese is bubbly with light brown spots. You'll know it's ready when it smells like you never want to eat anything else again.
- Finish and serve:
- Pull it out, garnish with fresh parsley if you're feeling fancy, slice it while it's hot, and watch people dig in.
Pin it This pizza became comfort food for me not because it's complicated, but because it's proof that good cooking is mostly about showing up and paying attention. There's something humble about taking simple ingredients and turning them into something that makes people happy.
Why Alfredo Works on Pizza
Alfredo sauce on pizza feels like a revelation the first time you try it, but it makes perfect sense once you think about it. Cream and Parmesan are rich and savory, which contrasts beautifully with the slight char on the crust and the saltiness of the beef. It's different from tomato-based pizza in a way that feels intentional, not like you're breaking pizza rules—you're just playing with them.
Easy Variations That Actually Work
This pizza is a canvas, which is what makes it useful to have in your rotation. You can add sautéed mushrooms or caramelized onions if you want more depth, or swap the ground beef for ground turkey or chicken if you want something lighter. I've even added a handful of fresh spinach between the sauce and the beef, and it adds a pleasant earthiness without changing the feel of the dish.
Serving and Storage Tips
Serve this hot with a crisp green salad on the side and maybe a glass of Chardonnay if you're in the mood. Leftovers reheat beautifully in a 350°F oven for about 5 minutes, and they're honestly just as good cold the next day if you're eating alone at lunch.
- Always verify that your dough ingredients don't contain hidden allergens if anyone at your table has sensitivities.
- If you're making this ahead, prep the beef and sauce earlier in the day and warm them gently before assembling.
- A pizza stone makes a difference in crust texture, but a baking sheet works just fine if that's what you have.
Pin it This pizza has earned a permanent spot in my weeknight rotation because it tastes like something special without demanding special effort. Once you've made it once, it becomes second nature.
Frequently Asked Questions
- → How do you make the Alfredo sauce creamy?
Gently simmering heavy cream and butter together before melting in Parmesan cheese creates a smooth, velvety Alfredo sauce.
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can be substituted for a lighter topping without losing flavor.
- → What temperature should I bake the pizza at?
Bake the pizza at 475°F (245°C) for 12–15 minutes until the crust is golden and cheese is bubbly.
- → How can I add extra flavor to the toppings?
Sautéed mushrooms or caramelized onions make great additions to enhance the pizza's taste.
- → What cheese is best for topping this dish?
Shredded mozzarella offers a perfect melt and mild flavor, complemented by grated Parmesan for added depth.