Pin There's something about the smell of ground beef hitting a hot skillet that makes a weeknight feel like an occasion. I discovered this pizza almost by accident when I had leftover Alfredo sauce and a craving for something heartier than the usual marinara route. The first time I pulled it from the oven, watching the cheese bubble and brown at the edges, my kitchen smelled like a fancy Italian restaurant, and I knew I'd stumbled onto something special.
I made this for a casual Friday night when friends texted asking what we were doing. Instead of ordering pizza, I threw this together in the time it would have taken to argue about toppings and delivery options. Watching their faces light up when they bit into that creamy, meaty slice made me realize this pizza deserves way more attention than it gets.
Ingredients
- Pizza dough: One pound, store-bought or homemade, whatever fits your schedule and comfort level.
- Ground beef: Eight ounces, seasoned with salt, pepper, garlic powder, and dried oregano to build depth before it hits the pizza.
- Heavy cream: Three-quarters cup, the foundation of a sauce that's silky without being overwhelming.
- Unsalted butter: Two tablespoons, melted first to carry the cream and cheese into a cohesive sauce.
- Grated Parmesan: Half cup for the sauce plus two tablespoons for topping, because Parmesan brings that sharp, salty edge that makes everything taste more like itself.
- Ground nutmeg: Just a quarter teaspoon, barely noticeable but absolutely essential for rounding out the Alfredo flavor.
- Shredded mozzarella: One and a half cups, melted into those golden-brown bubbles that make pizza worth eating.
- Fresh parsley: Two tablespoons chopped, optional but a bright finish that feels intentional.
- Salt and pepper: To taste, because every cream sauce needs fine-tuning at the end.
Instructions
- Set your stage:
- Preheat the oven to 475°F and place a pizza stone inside if you have one. This gives you a few minutes to gather your ingredients and breathe.
- Brown the beef:
- In a skillet over medium heat, cook the ground beef with salt, pepper, garlic powder, and oregano until it's deeply browned and cooked through, about 5 to 7 minutes. Drain the excess fat, then set it aside on a plate.
- Build the Alfredo:
- Melt butter in a small saucepan over medium heat, then add the heavy cream and let it come to a gentle simmer. Stir in the Parmesan and nutmeg, watching as the cheese melts into something silky and thick, usually 3 to 4 minutes. Season with salt and pepper, then take it off the heat before it breaks.
- Shape the dough:
- On a lightly floured surface, roll or stretch the pizza dough into a 12-inch round. Transfer it to a parchment-lined baking sheet or a pizza peel if you're using the stone.
- Assemble with intention:
- Spread the Alfredo sauce evenly over the dough, leaving a one-inch border so the crust can puff and brown. Scatter the cooked ground beef over the sauce in an even layer, then top with shredded mozzarella and a final sprinkle of Parmesan.
- Bake until golden:
- Slide the pizza into the oven and bake for 12 to 15 minutes, until the crust is golden at the edges and the cheese is bubbly with hints of brown. Remove it, let it cool for just a minute, then scatter parsley over the top if you're using it.
Pin There's a moment right when this pizza comes out of the oven where the kitchen fills with this incredibly savory aroma, and it shifts from being just dinner into something that brings people together. That's when I know this pizza has done its job.
Why This Pizza Works
This pizza walks a beautiful line between comfort and indulgence. The creamy Alfredo base feels fancy in a way that marinara never quite achieves, while the ground beef keeps it grounded and satisfying. It's the kind of dish that makes you feel like you've cooked something special without any complicated techniques or impossible-to-find ingredients.
Pairing Ideas
Serve this alongside a crisp green salad with a sharp vinaigrette to cut through the richness, or pair it with roasted vegetables if you want something a little heartier. A cold glass of Chardonnay or even a light IPA works beautifully with the savory-creamy combination. The brightness and acidity balance the dish perfectly without competing with it.
Variations and Swaps
This pizza is flexible enough to adapt to what you have on hand or what you're craving. Ground turkey or chicken work beautifully if you want something lighter, and the cooking time stays the same. Sautéed mushrooms or caramelized onions add another layer of flavor that feels restaurant-quality, and fresh spinach or sun-dried tomatoes bring brightness without overwhelming the Alfredo.
- Try adding crispy bacon bits to the beef layer for a smokier depth.
- A handful of sautéed garlic or caramelized onions makes the whole pizza feel more sophisticated.
- If you want heat, a pinch of red pepper flakes sprinkled over the cheese before baking adds a quiet kick.
Pin This pizza reminds me that some of the best meals come from working with what you have and not overthinking it. It's the kind of dish that deserves to be on your regular rotation.
Recipe Questions
- → How do I prevent the dough from becoming soggy?
To avoid soggy dough, preheat the oven thoroughly and consider baking on a pizza stone or a preheated baking sheet for even heat distribution that crisps the crust.
- → Can I substitute ground beef with other meats?
Yes, ground turkey or chicken can be used for a lighter option while maintaining a savory flavor profile.
- → What cheese works best with Alfredo sauce on pizza?
Mozzarella is ideal for its melting qualities and creamy texture that complements Alfredo sauce, with added Parmesan for sharpness.
- → How can I enhance the flavor of the Alfredo sauce?
Simmer the sauce gently to thicken and blend flavors, adding a pinch of nutmeg and seasoning with salt and pepper to balance richness.
- → Are there any recommended toppings to add?
Sautéed mushrooms or caramelized onions can deepen flavors and add texture, pairing well with the creamy and savory elements.