Ground Beef Alfredo Pizza (Print Version)

A rich pizza topped with ground beef, creamy Alfredo sauce, and melted mozzarella cheese for a satisfying meal.

# What You'll Need:

→ Pizza Dough

01 - 1 lb pizza dough, store-bought or homemade

→ Ground Beef Mixture

02 - 8 oz ground beef
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp dried oregano

→ Alfredo Sauce

07 - 3/4 cup heavy cream
08 - 2 tbsp unsalted butter
09 - 1/2 cup grated Parmesan cheese
10 - 1/4 tsp ground nutmeg
11 - Salt and pepper to taste

→ Toppings

12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tbsp grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley (optional)

# How to Make It:

01 - Preheat the oven to 475°F. If using a pizza stone, place it inside 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 Parmesan cheese and nutmeg, cooking until sauce thickens, about 3 to 4 minutes. Season with salt and pepper. Remove from heat.
04 - On a lightly floured surface, roll pizza dough into a 12-inch diameter circle. Transfer to a parchment-lined baking sheet or pizza peel if using a stone.
05 - Spread Alfredo sauce evenly over the dough, leaving a 1-inch border. Evenly distribute cooked ground beef over the sauce. Top with shredded mozzarella and sprinkle with additional Parmesan.
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 hot.

# Additional Tips::

01 -
  • It tastes like you've been cooking all afternoon, but you'll have it on the table in 40 minutes flat.
  • The creamy Alfredo cuts through the richness of the beef in a way that just works—no heavy feeling afterward.
  • Ground beef is forgiving and affordable, making this feel indulgent without breaking the bank.
02 -
  • Don't let that Alfredo sauce boil hard—a gentle simmer keeps it from breaking and turning grainy.
  • If your sauce seems too thin, let it cook a minute or two longer; it thickens as it cools slightly.
  • The dough needs a 1-inch border, or your edges won't cook through properly while the toppings brown.
03 -
  • Let your dough rest at room temperature before stretching—cold dough springs back and fights you.
  • If Parmesan is pre-grated, toss it with a pinch of cornstarch before adding to the sauce to keep it from clumping.
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