Ground Beef Alfredo Pizza (Printable)

Savory pizza with ground beef, creamy Alfredo sauce, and melted mozzarella cheese for comfort.

# 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 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 make it:

01 - Preheat the oven to 475°F. Place a pizza stone inside if using, to heat.
02 - In a skillet over medium heat, cook the ground beef seasoned with salt, pepper, garlic powder, and oregano until browned and fully cooked, about 5 to 7 minutes. Drain excess fat and set aside.
03 - Melt butter in a saucepan over medium heat. Add heavy cream and bring to a gentle simmer. Stir in grated Parmesan and nutmeg, cooking until the sauce thickens and cheese is melted, approximately 3 to 4 minutes. Season with salt and pepper, then remove from heat.
04 - On a lightly floured surface, roll out the pizza dough into a 12-inch round. Transfer it to a parchment-lined baking sheet or a pizza peel if using a stone.
05 - Spread the Alfredo sauce evenly over the dough, leaving a 1-inch border around the edges. Top with the cooked ground beef mixture, then sprinkle shredded mozzarella and additional Parmesan cheese over the top.
06 - Bake in the preheated oven for 12 to 15 minutes until the crust is golden and the cheese is melted and slightly browned.
07 - Remove the pizza from the oven, garnish with chopped fresh parsley if desired, slice, and serve while hot.

# Expert suggestions:

01 -
  • It tastes restaurant-worthy but comes together in forty minutes flat, no sourdough starter required.
  • The creamy Alfredo base transforms pizza into something richer and more satisfying than the standard red sauce route.
  • Ground beef adds substance without fuss, and it browns while you're handling other tasks.
02 -
  • Don't skip draining the ground beef properly; excess fat will pool on top of the sauce and make the pizza greasy no matter what else you do right.
  • The Alfredo sauce will thicken as it cools, so if it seems thin when you spread it, that's actually correct—it'll set up as the pizza bakes.
  • Watch your oven temperature closely; pizza stone ovens run hotter than standard ovens, so check for doneness at twelve minutes rather than waiting the full fifteen.
03 -
  • Don't roll the dough too thin; aim for a quarter-inch thickness so the crust has room to puff and brown rather than turning crispy and hard.
  • If your Alfredo breaks or looks curdled, whisk in a splash of milk and reduce the heat—it'll come back together within a minute.
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