Ground Beef Alfredo Pizza (Print Version)

A delicious pizza featuring seasoned ground beef, creamy Alfredo sauce, and melted mozzarella topping.

# 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 Steps:

01 - Preheat oven to 475°F. Place pizza stone inside if using.
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 saucepan over medium heat. Add heavy cream and simmer gently. Stir in grated Parmesan and nutmeg. Cook until cheese melts and sauce thickens, about 3 to 4 minutes. Season with salt and pepper. Remove from heat.
04 - Roll out pizza dough on a lightly floured surface into a 12-inch round. Transfer to parchment-lined baking sheet or pizza peel if using a stone.
05 - Spread Alfredo sauce evenly over dough, leaving a 1-inch border. Evenly distribute cooked ground beef over sauce. Top with shredded mozzarella and sprinkle 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 immediately.

# Expert Advice:

01 -
  • The Alfredo base stays creamy even after baking, thanks to a trick involving timing that changes everything.
  • Ground beef on pizza tastes less heavy than you'd expect because the sauce balances it with subtle nutmeg and Parmesan notes.
  • You'll actually have leftovers that taste better reheated than they do fresh, which is rare and wonderful.
02 -
  • If your Alfredo sauce looks separated or grainy, it got too hot—next time keep it at a gentle simmer and you'll have creamy sauce that stays that way through baking.
  • The dough needs to be at room temperature before rolling; cold dough fights you and tears easily, which I learned the frustrating way.
  • Don't skip draining the beef fat, but also don't drain it completely or the pizza gets dry in places—find the balance.
03 -
  • Use a pizza peel with parchment paper—it solves the transfer anxiety and gives you a golden bottom crust every time.
  • Don't skip the nutmeg even though it seems small; it's the ingredient that makes people ask what's in the sauce.
  • Taste your Alfredo before it goes on the pizza and adjust seasoning then, not after baking when you can't fix it.
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