Save The first time I made this pizza, I was trying to use up some ground beef and a container of heavy cream that was about to expire. I'd been craving the richness of Alfredo but wanted something more substantial than pasta, so I thought, why not put it on pizza? My kitchen filled with the smell of butter and Parmesan, and within 40 minutes, I had something that tasted far more restaurant-quality than I expected. It's become the pizza I make when I want to impress people without spending hours in the kitchen.
I made this for my sister on a random Tuesday when she stopped by after work, and she ate three slices before even sitting down. She kept saying she couldn't believe I made it at home, which felt like the highest compliment. Now whenever she comes over, she hints about wanting "that beef Alfredo pizza again," and I've learned to keep my freezer stocked with pizza dough just in case.
Ingredients
- Pizza dough (1 pound): Store-bought works perfectly here—don't feel obligated to make your own unless you want to, because the toppings are where the magic happens.
- Ground beef (8 oz): Choose 80/20 or 85/15 blend; fattier beef browns better and drains less, leaving you with more flavorful meat.
- Salt and black pepper: Season the beef generously; this is your only chance to add savory depth before it hits the pizza.
- Garlic powder and dried oregano: These dried herbs bloom in the heat and prevent the beef from tasting flat or one-dimensional.
- Heavy cream (3/4 cup): Don't substitute half-and-half; the fat content matters for that silky, clingy sauce.
- Unsalted butter (2 tablespoons): This is your emulsifier, keeping the sauce smooth instead of breaking into separated pools.
- Grated Parmesan cheese (1/2 cup for sauce, plus 2 tablespoons for topping): Fresh-grated tastes noticeably better than the green can, though both work in a pinch.
- Ground nutmeg (1/4 teaspoon): Just a whisper of nutmeg transforms the sauce from good to sophisticated without anyone being able to name what they're tasting.
- Shredded mozzarella (1 1/2 cups): Low-moisture mozzarella prevents a soggy crust; part-skim works as well as whole milk.
- Fresh parsley (optional): A handful of green on top just before serving adds a burst of color and cuts through the richness beautifully.
Instructions
- Get your oven ready:
- Crank the oven to 475°F and if you have a pizza stone, let it heat for at least 15 minutes—this gives you a crispier crust on the bottom. If you're using a baking sheet, you can skip this step and go straight to assembly.
- Brown the beef with confidence:
- Heat a skillet over medium-high heat and crumble in your ground beef, breaking it into small pieces as it cooks. Sprinkle the salt, pepper, garlic powder, and oregano right into the skillet so the beef soaks up the seasonings as it cooks. Once it's no longer pink and the kitchen smells incredible, push it to the side and tilt the pan to drain the excess fat into a corner, then scoop the cooked beef onto a plate.
- Build your Alfredo sauce:
- In a small saucepan, melt the butter over medium heat until it's foamy. Pour in the heavy cream and let it warm through—you'll see tiny bubbles form around the edges. Stir in the Parmesan and nutmeg, whisking constantly for about 3 to 4 minutes until the cheese melts completely and the sauce thickens enough to coat the back of a spoon. Taste it and adjust salt and pepper, then turn off the heat.
- Shape your dough:
- Lightly flour a clean surface and gently stretch or roll the pizza dough into a 12-inch circle, working from the center outward. If it springs back, let it rest for a minute and try again. Transfer it to a parchment-lined baking sheet or your preheated pizza stone using a pizza peel if you have one.
- Spread and layer:
- Pour the warm Alfredo sauce onto the dough and spread it evenly with the back of a spoon, leaving a 1-inch border all around for the crust to brown. Scatter the cooked ground beef evenly over the sauce, then top with the shredded mozzarella, finishing with a light dusting of extra Parmesan cheese.
- Bake until golden:
- Slide the pizza into your preheated oven and bake for 12 to 15 minutes, until the crust turns golden brown on the edges and the cheese is bubbling and beginning to brown in spots. You'll know it's done when the aroma pulls you back to the oven multiple times.
- Finish and serve:
- Remove the pizza from the oven and let it cool for just 1 minute so the cheese sets slightly. If you're using fresh parsley, sprinkle it on now for a pop of green. Slice with a pizza cutter and serve immediately while everything is hot and melted.
Save The moment someone takes that first bite and their eyes widen—that's when I know this pizza is doing its job. It's rich without being heavy, indulgent without feeling fussy, and honestly, it tastes like I tried harder than I actually did. That's the real magic of it.
Why This Beats Regular Pizza
There's something about skipping tomato sauce entirely that makes this feel special and unexpected. Alfredo base gives you creaminess that sinks into every bite of crust, and the beef adds a savory earthiness that pairs with cheese in a way tomato just can't compete with. Once you've had this version, going back to a traditional pepperoni feels a little boring.
Timing and Temperature Tips
The 475°F oven temperature is hot enough to cook the pizza quickly without drying out the cream sauce or burning the cheese. I learned the hard way that 450°F feels like it should work but leaves you with an undercooked crust and rubbery cheese. If your oven runs cool, bump it up to 500°F and check after 10 minutes—every oven is different, and watching it the first time helps you dial in your timing for next time.
Flavor Variations and Add-Ons
While the base recipe is perfect as-is, I've experimented with additions that elevate it even further. Sautéed mushrooms add an earthy depth, caramelized onions bring sweetness that balances the richness, and a few red pepper flakes scattered on top give a subtle heat that wakes up your palate. The beauty of this pizza is that it's a canvas—you can keep it simple or build on it depending on what's in your fridge.
- Mushrooms and onions should be cooked down first so they don't release moisture on the pizza and make it soggy.
- If you want to lighten it up, ground turkey or chicken works beautifully and cooks the same way as beef.
- A crisp green salad on the side and a glass of Chardonnay transform this from dinner into something that feels like a proper meal.
Save This pizza has become my go-to when I want to cook something that feels impressive but doesn't demand hours in the kitchen. It's the kind of dish that makes people happy, and honestly, that's all the recipe really needs to do.
Recipe FAQs
- → How do I ensure the crust stays crispy?
Preheat the oven thoroughly and bake on a pizza stone or a hot baking sheet to crisp the crust evenly without sogginess.
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken work well as lighter alternatives while keeping the savory profile.
- → How is the Alfredo sauce prepared for this dish?
Butter and heavy cream are simmered together, then Parmesan and nutmeg are stirred in until the sauce thickens and becomes creamy.
- → What toppings pair well with this pizza?
Sautéed mushrooms, caramelized onions, and fresh parsley enhance flavor and texture on top of the beef and cheese.
- → Is this dish suitable for a quick meal?
Yes, with preparation and cooking totaling around 40 minutes, this is a convenient choice for a satisfying main course.