Ground Beef Alfredo Pizza

One weeknight, I was staring at a pound of ground beef and half a carton of heavy cream, wondering what to do with both. Pizza seemed obvious, but I wanted something richer than the usual pepperoni. That's when it hit me—Alfredo sauce on pizza. I'd never seen it done before, but the moment I spread that creamy, nutmeg-kissed sauce over the dough and topped it with browned beef, I knew I'd stumbled onto something special. My family devoured it, and now it's become our go-to when someone needs comfort food fast.

I remember making this for my brother's unexpected visit on a cold March evening. He arrived hungry and skeptical about my pizza experiment, but after the first bite, he went quiet—the good kind of quiet. There's something about melted mozzarella over creamy Alfredo that just works, and watching someone discover a dish you've created feels like sharing a small secret.

Ingredients

• Pizza dough, store-bought or homemade (1 pound): Don't stress about homemade here; quality store-bought dough is a real time-saver and rises beautifully in a hot oven.
• Ground beef (8 oz): The foundation of everything—brown it slowly enough to let it develop flavor, then drain well so your pizza doesn't get soggy.
• Salt, black pepper, garlic powder, dried oregano: These four seasonings are the seasoning backbone; they keep the beef from tasting one-dimensional.
• Heavy cream (3/4 cup): This is what makes the sauce luxurious, so use the real thing—no substitutes will give you that silky texture.
• Unsalted butter (2 tablespoons): A small amount creates the base for your sauce and helps everything emulsify beautifully.
• Grated Parmesan cheese (1/2 cup for sauce, plus 2 tablespoons for topping): Fresh-grated tastes noticeably better than pre-shredded, and the difference shows in every bite.
• Ground nutmeg (1/4 teaspoon): Just a whisper of this spice elevates the sauce from good to unforgettable—don't skip it or go overboard.
• Shredded mozzarella cheese (1 1/2 cups): Low-moisture mozzarella melts evenly and doesn't make your crust soggy like high-moisture varieties would.
• Fresh parsley (2 tablespoons, optional): A small handful scattered on top adds a fresh note that cuts through all the richness.

Instructions

Get your oven roaring hot:

Crank the heat to 475°F and, if you have a pizza stone, slide it in now so it gets screaming hot. A hot surface is what gives you that crispy-bottomed crust.

Brown the beef with personality:

Cook the ground beef in a skillet over medium heat with the salt, pepper, garlic powder, and oregano until it's deep brown and cooked through, about 5–7 minutes. Drain off the excess fat—you want flavor, not grease.

Create the creamy sauce:

Melt butter in a small saucepan, then add the heavy cream and let it heat gently without boiling. Stir in the Parmesan and nutmeg, watching as the sauce thickens into something luxurious, about 3–4 minutes. Taste and season with salt and pepper, then remove from heat.

Shape your canvas:

On a floured surface, roll out the pizza dough to a 12-inch circle. Transfer it to parchment paper or a pizza peel, leaving a 1-inch border around the edges untouched.

Spread the magic:

Pour the Alfredo sauce over the dough and spread it evenly right up to that border. Scatter the browned beef over the sauce so every slice gets a share.

Layer on the cheese:

Top with shredded mozzarella first, then sprinkle the extra Parmesan over everything. The combination of two cheeses creates depth and prevents one from overpowering the other.

Bake until it's golden and bubbling:

Slide it into the oven for 12–15 minutes, watching until the crust turns golden and the cheese is bubbly with just a hint of brown at the edges. That browning means flavor.

Finish with freshness:

Pull it out, scatter fresh parsley on top if you have it, slice, and serve while the cheese is still molten.

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There's a moment right when this pizza comes out of the oven, when the cheese is still bubbling and the kitchen fills with the smell of toasted Parmesan and caramelized crust, that feels almost ceremonial. That's when you know you've made something worth making.

Why Alfredo Works Better Than You'd Think

I grew up thinking Alfredo belonged only on pasta, but the creamy sauce actually complements pizza in unexpected ways. Where red sauce can feel heavy on a beef pizza, Alfredo is rich but elegant, letting the savory beef shine instead of competing with it. The butter and cream create a silky base that holds onto every seasoning, and the nutmeg adds a subtle warmth that just feels right.

Building Flavor, Not Shortcuts

The reason this pizza tastes so good is that you're building flavors in stages. You brown the beef slowly to develop depth, you make the sauce fresh instead of opening a jar, and you finish with two cheeses instead of one. It might seem like extra steps, but each one takes just a few minutes and the result is something that tastes completely different from frozen pizza.

Customizing Your Version

Once you've made this once, you'll start seeing variations everywhere. Some nights I sauté mushrooms or caramelize onions and add them to the beef layer for extra umami. Other times I'll scatter fresh spinach under the cheese or add a pinch of red pepper flakes for heat. The foundation is solid enough to handle variations without falling apart.

• Try substituting ground turkey or chicken if you want something lighter but just as satisfying.
• Add sautéed mushrooms, caramelized onions, or even roasted garlic to the topping layer for deeper flavor.
• Serve alongside a crisp green salad and a cold glass of Chardonnay to balance the richness.

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This pizza has become the thing I make when I want to impress without the stress, when I'm cooking for people I care about, or when I just need something that tastes like I spent way more time than I actually did. That's the kind of recipe worth keeping.

Frequently Asked Questions

→ What type of dough works best for this pizza?

A store-bought or homemade pizza dough rolled to about 12 inches in diameter provides a sturdy base with a crisp yet tender crust.

→ How is the Alfredo sauce prepared?

The sauce is made by simmering heavy cream and butter, then adding Parmesan cheese and nutmeg until thickened, creating a smooth, creamy topping.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken are excellent alternatives for a lighter option while maintaining flavor and texture.

→ What is the ideal oven temperature and baking time?

Preheat the oven to 475°F (245°C) and bake the pizza for 12–15 minutes until the crust is golden and the cheese bubbles.

→ Are there any suggested toppings to enhance flavor?

Sautéed mushrooms or caramelized onions add depth and sweetness, complementing the creamy and savory elements beautifully.