Ground Beef Alfredo Pizza (Printable)

Rich pizza layered with creamy Alfredo, ground beef, and melted mozzarella cheese.

# What You'll 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 black 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)

# Directions:

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, black pepper, garlic powder, and dried oregano until browned and fully cooked, 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 cheese and ground nutmeg, cooking until sauce thickens, about 3 to 4 minutes. Season with salt and pepper, then remove from heat.
04 - On a lightly floured surface, roll out the pizza dough to a 12-inch diameter. Transfer to a parchment-lined baking sheet or pizza peel if using a stone.
05 - Spread the Alfredo sauce evenly over the rolled dough, leaving a 1-inch border around the edges. Evenly distribute the cooked ground beef atop the sauce.
06 - Sprinkle shredded mozzarella cheese uniformly over the beef mixture, then add the additional grated Parmesan cheese on top.
07 - Bake in the preheated oven for 12 to 15 minutes, or until the crust is golden and cheese is bubbly and slightly browned.
08 - Remove the pizza from the oven, garnish with chopped fresh parsley if desired, slice, and serve immediately.

# Expert Tips:

01 -
  • It comes together faster than most pizzas but tastes like you spent hours on it.
  • The savory-creamy balance hits different—it's comforting without being heavy.
  • Leftover slices are somehow even better the next day, cold right out of the fridge.
02 -
  • Don't skip draining the beef—excess fat makes the pizza greasy and the cheese won't crisp up properly.
  • The Alfredo needs to be slightly thicker than heavy cream but still pourable, or it'll pool at the bottom and make the crust soggy.
  • Room temperature dough is easier to work with and rises better in the oven than cold dough straight from the fridge.
03 -
  • Use a pizza stone if you have one—it distributes heat more evenly and gives you a crisper crust than a baking sheet ever will.
  • If your oven runs cool, bump the temperature up to 500°F and check it a minute earlier; every oven is different and you want that crust golden.
  • Make the Alfredo sauce while the beef is browning so everything comes together at the right time and nothing is sitting around getting cold.
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