Pin It There's something about the moment when you pull a Ground Beef Alfredo Pizza from the oven—golden crust bubbling, cheese melted to absolute perfection—that makes you understand why this dish has become my go-to when I want to feel like I'm actually cooking, not just reheating. I stumbled into making this one Tuesday night when I had ground beef, heavy cream, and a pizza dough in the fridge, none of which seemed to belong together until I thought about creamy pasta and realized the Alfredo could work on dough. The first time my family tasted it, nobody said a word for a minute—they just ate. That's when I knew I'd found something special.
I made this for a game night once, and it became the thing people remembered more than the actual game. Someone asked if I'd ordered it, and when I casually mentioned I'd made it, the room got quiet. That's the kind of pizza that shifts how people think about what you can do at home.
Ingredients
- Pizza dough (1 pound): Store-bought is perfectly fine—this isn't where you need to prove anything. If you use homemade, you'll notice a slightly better texture, but honestly, the Alfredo and beef steal the show anyway.
- Ground beef (8 oz): The backbone of this pizza. Brown it thoroughly to get some color and depth; it makes a real difference in flavor.
- Salt, black pepper, garlic powder, dried oregano: These season the beef and keep it from tasting one-dimensional. Don't skip the garlic powder.
- Heavy cream (3/4 cup): This is what makes the Alfredo silky. Don't use half-and-half or milk—you need the fat content.
- Unsalted butter (2 tablespoons): Helps build the sauce's richness without adding extra salt to manage.
- Parmesan cheese (1/2 cup grated, plus 2 tablespoons for topping): Fresh grated is noticeably better than pre-shredded. The difference shows up in how smoothly the sauce comes together.
- Ground nutmeg (1/4 teaspoon): A small amount adds complexity to the Alfredo that most people can't quite identify but definitely taste.
- Mozzarella cheese (1 1/2 cups shredded): The melting foundation. It's worth using whole milk mozzarella if you can find it.
- Fresh parsley (2 tablespoons, optional): A light finishing touch that brightens everything.
Instructions
- Heat the oven and get your stone ready:
- Turn the oven to 475°F. If you have a pizza stone, let it preheat for at least 15 minutes so it's properly hot. This makes the crust crispy instead of soft.
- Cook the beef until it's deeply browned:
- In a skillet over medium heat, add the ground beef with salt, pepper, garlic powder, and oregano. Let it cook for 5 to 7 minutes, breaking it apart as it browns, until there's no pink left. Drain the fat and set it aside on a plate.
- Make the Alfredo sauce:
- In a saucepan, melt the butter over medium heat. Pour in the heavy cream and let it warm gently—don't boil it aggressively. Stir in the Parmesan and nutmeg, and keep stirring until the cheese dissolves and the sauce thickens slightly, about 3 to 4 minutes. Taste it and adjust salt and pepper.
- Stretch and place your dough:
- On a lightly floured surface, roll the pizza dough into a 12-inch round. Transfer it to a parchment-lined baking sheet or to your pizza peel if you're using the stone.
- Layer the sauce, beef, and cheese:
- Spread the Alfredo sauce evenly across the dough, leaving about an inch of bare crust around the edge for the crust to puff. Scatter the cooked ground beef over the sauce, then top with mozzarella and a final sprinkle of Parmesan.
- Bake until the crust is golden and cheese is bubbling:
- Place the pizza in the oven for 12 to 15 minutes. You're looking for the crust to turn golden brown and the cheese to bubble at the edges—that's when you know it's done. If the cheese is browning too fast, cover loosely with foil.
- Finish and serve:
- Pull it out, let it cool for just a minute, add fresh parsley if you're using it, slice it, and serve while it's still hot.
Pin It The best moment I had with this pizza was watching my sister take a bite and immediately ask for seconds before she'd even finished chewing. It became the thing she'd request when she'd visit, and suddenly I was the person who made the good pizza. Food has this quiet power to become part of how people remember you.
Why This Combination Works
Alfredo and beef seem like they shouldn't be on the same pizza, but they actually complement each other perfectly. The creaminess of the sauce balances the savory, slightly iron-rich flavor of the beef, and together they create something richer and more complex than either would be alone. The mozzarella acts as a binding layer that ties everything together, while the Parmesan adds a salty, umami depth that keeps the whole thing from feeling heavy or one-note.
Making It Your Own
This pizza is forgiving and adaptable if you want to play with it. Sautéed mushrooms add an earthy depth that pairs beautifully with the Alfredo, and caramelized onions bring a sweet, complex note that cuts through the richness. Some people add a light sprinkle of red pepper flakes or fresh garlic to the sauce for a subtle heat. The foundation is strong enough that you can adjust without losing what makes it work.
Pairing and Serving Ideas
Serve this alongside something fresh to balance the richness—a simple green salad with lemon vinaigrette is perfect, or even just some arugula tossed with olive oil and a squeeze of lemon. If you're pouring wine, a crisp Chardonnay or even a dry Pinot Grigio cuts through the creaminess beautifully without competing with the flavors. For a more casual meal, just slice it and eat it as is.
- Let the pizza rest for a minute or two before cutting so the cheese sets slightly and doesn't slide off.
- Leftover pizza reheats best in a 350°F oven for about 5 minutes—the microwave will make the crust tough.
- If you're doubling this for a crowd, make two pizzas instead of stacking everything on one, or the center won't cook through properly.
Pin It This pizza has become something I make regularly now, and it never gets old. There's something satisfying about turning simple ingredients into something that makes people pause and really taste what's in front of them.
Recipe FAQs
- → How do I make the Alfredo sauce creamy and smooth?
Gently simmer heavy cream with butter, then stir in grated Parmesan slowly until melted, ensuring constant stirring to avoid curdling or lumps.
- → What is the best way to cook the ground beef for this pizza?
Cook ground beef over medium heat with salt, pepper, garlic powder, and oregano until fully browned, then drain excess fat to keep toppings from being greasy.
- → Can I use store-bought pizza dough for convenience?
Yes, store-bought dough works well. Just roll it out to about 12 inches in diameter before adding toppings.
- → How long should the pizza bake for a crispy crust?
Bake at 475°F for 12 to 15 minutes, or until the crust is golden and cheese is bubbling and lightly browned.
- → What toppings can enhance this pizza?
Sautéed mushrooms or caramelized onions add depth, while fresh parsley brightens flavors after baking.
- → Are there alternative proteins to ground beef?
Ground turkey or chicken can be used as lighter options for the meat topping without compromising flavor.