Save Thursday nights used to mean takeout pizza, until I realized the delivery box was arriving cold and greasy more often than not. One evening, I decided to stop waiting and started building my own version—this time with ground beef and a silky Alfredo sauce that coats every bite. The first time I pulled it from the oven, the smell alone made my kitchen feel like someone else's dream. It became the pizza I actually wanted to make again, not just order again.
I made this for my neighbors one Saturday afternoon, and watching their faces light up when they bit into a slice told me everything—this wasn't just dinner, it was the kind of food that makes people feel welcome. Someone asked for the recipe right there on my porch, and I realized I'd stumbled onto something worth repeating.
Ingredients
- Pizza dough (1 pound): Store-bought saves you time and stress; homemade works beautifully if you have the dough already prepped.
- Ground beef (8 oz): The backbone of this pizza—choose 80/20 blend for flavor without excessive grease.
- Salt, black pepper, garlic powder, dried oregano: These four seasonings are all the beef needs; don't overthink the spice cabinet.
- Heavy cream (3/4 cup): This is what makes the sauce luxurious; don't substitute with milk unless absolutely necessary.
- Unsalted butter (2 tablespoons): Melts into the cream and carries the flavor of everything else beautifully.
- Grated Parmesan cheese (1/2 cup plus 2 tablespoons): The aged bite cuts through the richness and keeps the sauce from tasting one-note.
- Ground nutmeg (1/4 teaspoon): A pinch transforms cream sauce from ordinary to something you can't quite name—that's the nutmeg working.
- Shredded mozzarella (1/2 cups): Use whole milk mozzarella if you can; it melts into proper golden bubbles.
- Fresh parsley (2 tablespoons, optional): A quiet green finish that brightens the richness without demanding attention.
Instructions
- Heat your oven and get the beef going:
- Set your oven to 475°F and let a pizza stone warm inside if you have one—this takes about ten minutes and makes all the difference in crust texture. While that happens, brown the ground beef in a skillet over medium heat with salt, pepper, garlic powder, and oregano, stirring occasionally until it's deep brown and cooked through, around five to seven minutes.
- Build the Alfredo sauce:
- Melt butter in a small saucepan, pour in the heavy cream, and let it come to a gentle simmer while you stir. Add the Parmesan and nutmeg, keep stirring until the cheese melts and the sauce thickens just enough to coat the back of a spoon, then taste and adjust salt and pepper.
- Shape and prepare the dough:
- Roll out your pizza dough on a lightly floured surface into a twelve-inch round, working from the center outward so it stretches evenly. Transfer it to parchment paper on a baking sheet or directly onto a pizza peel if you're using a stone.
- Layer with intention:
- Spread the warm Alfredo sauce across the dough, leaving a one-inch border for the crust to rise and brown. Scatter the cooked ground beef evenly across the sauce, then cover the whole thing with shredded mozzarella and a final light dusting of Parmesan.
- Bake until golden:
- Slide the pizza into your hot oven for twelve to fifteen minutes—you're looking for a golden-brown crust and cheese that's bubbling and just starting to brown at the edges. This is the moment when your kitchen smells like nothing else matters.
Save The night I served this to my parents, my father—who's never been one for effusive compliments about food—asked me to write down the recipe so my mother could make it at home. That moment meant more to me than any online review ever could, because it meant the dish had crossed from novelty into something they wanted to recreate themselves.
Why This Combination Works
Alfredo sauce and ground beef are a pairing most people never consider because we're trained to think pizza means tomato. But cream and Parmesan create a rich, savory base that beef sinks into rather than sits on top of, and the savory beef flavor bounces off the nutmeg-scented sauce in a way that feels almost elegant. It's Italian-American comfort food at its most genuine—not pretending to be anything fancier than what it is, which is exactly why it works.
Making It Your Own
I've made this pizza at least two dozen times now, and I've learned that it forgives small changes without falling apart. Some nights I add sautéed mushrooms because they were in the fridge; other times I caramelize onions slowly while the oven preheats. The base is forgiving enough that you can add what you have without second-guessing yourself. If you prefer lighter protein, ground turkey or chicken works seamlessly—just cook it the same way and season it identically.
- Fresh herbs like basil or thyme scattered on top after baking add a brightness that's unexpected and completely optional.
- A drizzle of truffle oil after baking feels indulgent, though honestly the pizza is rich enough without it.
- Pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness and balance the meal.
Storage and Reheating
Leftover pizza keeps in the refrigerator for three days, and reheats perfectly in a 350°F oven for five minutes—longer than that and the crust toughens. I've never had leftovers sit longer than two days, which tells you something about how satisfying this pizza actually is. Cold pizza the next morning at your desk is actually pretty good too, if you're that kind of person.
Save This pizza has become the one I reach for when I want to cook something that feels indulgent but isn't complicated, that tastes like I spent more time than I actually did. It's proof that the best recipes are the ones you return to again and again because they never disappoint.
Recipe Questions & Answers
- → What is the best way to cook the ground beef?
Cook ground beef over medium heat with salt, pepper, garlic powder, and oregano until browned and cooked through, about 5 to 7 minutes. Drain excess fat before layering.
- → How do I make the Alfredo sauce creamy and thick?
Melt butter, then gently simmer heavy cream with Parmesan cheese and a pinch of nutmeg while stirring frequently until the sauce thickens.
- → Can I use store-bought dough for this pizza?
Yes, store-bought pizza dough works well and saves preparation time, but homemade dough can add a fresher texture.
- → What temperature should I bake the pizza at?
Preheat the oven to 475°F (245°C) for a crisp crust and bubbly cheese, baking about 12 to 15 minutes.
- → Are there suggested variations to customize the toppings?
Consider adding sautéed mushrooms, caramelized onions, or swapping ground turkey or chicken for a lighter touch.