Ground Beef Alfredo Pizza

There's something about the smell of ground beef browning in a hot skillet that makes you feel like you're actually cooking something worth talking about. I stumbled onto this Ground Beef Alfredo Pizza one weeknight when I was standing in front of the fridge, tired and uninspired, holding a ball of pizza dough in one hand and a container of heavy cream in the other. My brain made a wild connection: what if Alfredo sauce belonged on pizza? It felt ridiculous for exactly three seconds before I was already browning the beef.

I made this for a small group of friends on a Friday night when everyone was too tired to go out, and watching them take that first bite—the way their eyes got a little wider, how someone immediately asked for the recipe—that's when I knew this wasn't just a random kitchen experiment. It became the thing people asked me to make again.

Ingredients

• 1 pound pizza dough: Store-bought works beautifully here; don't stress about homemade unless you genuinely want to spend the time.
• 8 oz ground beef: The foundation of everything, so don't cheap out on quality.
• 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano: These seasonings transform plain beef into something that actually tastes intentional.
• 3/4 cup heavy cream: This is where the richness lives; you need the real thing here.
• 2 tablespoons unsalted butter: Salted butter will fight with the salt you're adding separately, so stick with unsalted.
• 1/2 cup grated Parmesan cheese: Freshly grated makes a real difference in how smooth your sauce becomes.
• 1/4 teaspoon ground nutmeg: Just a whisper of this transforms Alfredo from good to actually crave-worthy.
• 1 1/2 cups shredded mozzarella cheese: The blanket that holds everything together as it bakes.
• 2 tablespoons grated Parmesan for topping, 2 tablespoons chopped fresh parsley: These last-minute additions make it look like you knew what you were doing all along.

Instructions

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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Get your oven ready:

Crank it to 475°F (245°C) and if you have a pizza stone, let it heat up in there now. This matters more than you think.

Brown the beef:

Heat a skillet over medium and add your ground beef with the salt, pepper, garlic powder, and oregano. Break it up as it cooks—you want it in small, even pieces, not big clumps. When it's no longer pink and the edges are starting to brown, about 5–7 minutes, drain off any excess fat and move it to a plate.

Make the Alfredo sauce:

In a small saucepan, melt your butter over medium heat, then add the heavy cream and let it warm gently—don't let it boil aggressively. Once it's simmering softly, add your freshly grated Parmesan and the nutmeg, stirring constantly. Keep going for about 3–4 minutes until the cheese dissolves completely and the sauce thickens just enough to coat the back of a spoon. Taste it and adjust salt and pepper until it tastes like something you'd actually want to eat straight from the spoon, then take it off the heat.

Shape the dough:

Lightly flour your surface and roll the dough out to about 12 inches round. Transfer it to parchment paper or your pizza peel if you're using the stone.

Build your pizza:

Spread that Alfredo sauce all over the dough, leaving a border about an inch from the edge so the crust can puff up and brown. Scatter the cooked ground beef evenly across the sauce, then layer on the shredded mozzarella, finishing with a sprinkle of that extra Parmesan.

Bake it:

If using a stone, slide the pizza onto it carefully. If using a baking sheet, just slide the whole thing in. Watch for 12–15 minutes until the crust is golden and the cheese is bubbly with some light brown spots on top.

The finish:

Pull it out of the oven, scatter parsley over the top if you're using it, let it cool for exactly two minutes so you don't burn your mouth, then slice and serve.

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What surprised me most wasn't how easy it was to make, but how something this indulgent could feel so manageable on an ordinary weeknight. It became the kind of meal that makes people sit down and actually finish their plate without scrolling through their phone.

Why This Combination Actually Works

The thing about pairing beef with Alfredo is that they both speak the same language: rich, savory, unapologetic. The beef brings earthiness and texture while the creamy sauce acts as a luxury vehicle that brings everything together. Most pizzas are about brightness or contrast, but this one is about commitment to indulgence. The nutmeg in the Alfredo is the secret weapon that keeps it from tasting like you just dumped cream and cheese on a crust.

Making This Your Own

This pizza is a solid foundation, but it's also forgiving enough to bend to what you have on hand. Some nights I've added sautéed mushrooms because they were sitting in the crisper drawer, other times caramelized onions if I had the twenty minutes to spare. I've swapped the beef for ground turkey when I was trying to feel a little lighter about things, and it works perfectly fine. The Alfredo sauce is the constant that holds everything together, so that part should stay as written.

Timing and Kitchen Strategy

The beauty of this recipe is that everything can be done in sequence without waiting around. While the beef is browning and the oven is heating, make your Alfredo sauce. While that's simmering, shape your dough. You're never standing there watching something, which is my favorite kind of cooking. The whole operation takes about forty minutes from fridge to table, and most of that is the oven doing the work, not you.

• Start the oven preheating before you do anything else—don't waste time waiting for it to hit temperature.
• If your Alfredo sauce breaks or looks grainy, you went too hot; next time keep the heat lower and stir more.
• Let the pizza rest for two minutes before slicing so the cheese sets just enough to hold together instead of sliding everywhere.

Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.

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This is the kind of pizza that started as a random idea and became something I actually crave. It's simple enough that you'll make it again, but good enough that people will remember it.

Recipe Questions & Answers

→ How do I prepare the Alfredo sauce?

Melt butter in a saucepan over medium heat, add heavy cream, then simmer gently. Stir in grated Parmesan and nutmeg, cooking until the sauce thickens. Season with salt and pepper to taste.

→ What seasoning is used for the ground beef?

The ground beef is seasoned with salt, black pepper, garlic powder, and dried oregano, then browned until fully cooked.

→ Can I use store-bought pizza dough?

Yes, store-bought dough works well. Roll it out on a floured surface before adding toppings and baking.

→ What temperature should the oven be for baking?

Preheat the oven to 475°F (245°C) to ensure a crispy crust and bubbly cheese.

→ Are there suggestions for additional toppings?

Try adding sautéed mushrooms or caramelized onions to enhance flavor and texture.

→ Can I substitute the ground beef?

Ground turkey or chicken are great lighter alternatives for the meat topping.