Save There's something about the smell of ground beef hitting a hot skillet that makes you forget you're making pizza instead of something fancier. Years ago, I was trying to use up a pound of ground beef and a container of heavy cream on the same night, and instead of treating them as separate problems, I thought: why not layer them together on dough? That first attempt was messy and the sauce pooled in the middle, but my husband went back for three slices. Now it's the pizza everyone asks for when they know they're coming over.
I made this for a casual Friday night when friends texted they were nearby, and I had maybe thirty minutes to feed four people something that wouldn't feel rushed. Pulling it out of the oven with the cheese bubbling and golden, watching their faces when they took that first bite—that's when I realized this pizza had become something I'd make again and again, not because it was complicated, but because it was impossible to mess up once you understand the technique.
Ingredients
- 1 pound pizza dough: Use store-bought if you're short on time; the real magic happens in what goes on top, not the crust itself.
- 8 ounces ground beef: Don't skip draining the excess fat—it keeps the pizza from getting greasy on top.
- 1/2 teaspoon salt: This seasons the meat layer, so taste as you go.
- 1/4 teaspoon black pepper: Freshly ground makes a difference you'll actually notice.
- 1/2 teaspoon garlic powder: It bridges the beef and the cream sauce, preventing the flavors from feeling like separate things.
- 1/2 teaspoon dried oregano: This gives you a whisper of Italian without overwhelming the richness.
- 3/4 cup heavy cream: The foundation of your sauce; don't substitute with milk or it'll break.
- 2 tablespoons unsalted butter: It makes the cream velvety instead of thin.
- 1/2 cup grated Parmesan cheese: Freshly grated melts smoother than pre-shredded.
- 1/4 teaspoon ground nutmeg: Just a breath of it; this is what makes people ask what's different about your Alfredo.
- 1 1/2 cups shredded mozzarella cheese: The top layer that gets bubbly and slightly browned.
- 2 tablespoons grated Parmesan cheese: This final layer adds sharpness to the creamy middle.
- 2 tablespoons chopped fresh parsley: Optional, but it catches the eye and adds a fresh note after baking.
Instructions
- Heat your oven and prep:
- Preheat to 475°F and position your pizza stone on the middle rack if you're using one. The stone makes the crust crispier, but a baking sheet works just fine if you don't have one.
- Cook the beef layer:
- In a skillet over medium heat, crumble the ground beef and sprinkle salt, pepper, garlic powder, and oregano directly over it as it cooks. You'll know it's done when there's no pink left and it's broken into small pieces, about 5 to 7 minutes. Drain the fat into a can or paper towel so the finished pizza doesn't slide around on your plate.
- Build the Alfredo sauce:
- Melt butter in a saucepan over medium heat, then pour in the cream and let it warm through without boiling. The cream will start to thicken slightly on its own, and that's when you add the Parmesan, stirring constantly until it melts into the sauce. A pinch of nutmeg goes in last, followed by tasting and adjusting salt and pepper—this sauce should taste slightly too salty on its own because the dough and meat will balance it out.
- Shape the dough:
- Dust your work surface lightly with flour and roll the dough into a 12-inch circle, working from the center outward. The dough should feel slightly stretched and elastic, not thin or torn. Transfer it to parchment paper on your baking sheet or directly onto your pizza peel if using a stone.
- Assemble your pizza:
- Spread the warm Alfredo sauce in an even layer across the dough, leaving about an inch of plain dough around the edge so it can puff up into a crust. Scatter the cooked ground beef over the sauce in an even layer, then cover everything with the shredded mozzarella, finishing with the final 2 tablespoons of Parmesan sprinkled on top.
- Bake until golden:
- Slide the pizza into your preheated oven and bake for 12 to 15 minutes. You're looking for the crust to turn light golden and the cheese on top to bubble at the edges with a few spots of light brown. If your oven runs hot, start checking at 12 minutes so you don't overbake.
- Finish and serve:
- Pull it out carefully, let it rest for just a minute so the cheese sets slightly, then scatter parsley over the top if you're using it. Slice with a pizza cutter and serve while it's still hot and the cheese is stretchy.
Save My sister called right after I made this for the first time and said she was craving something 'creamy and meaty but not heavy,' and I realized I'd accidentally invented exactly that. It's become the pizza I make when I want to feel like I've cooked something impressive without the stress of perfectly timed components.
Why the Cream Sauce Matters
A traditional tomato pizza is sharp and bright, but this Alfredo version is luxurious and comforting in a completely different way. The butter and cream create a sauce that clings to every layer underneath, so every bite tastes intentional rather than assembled. It's the difference between pizza you eat quickly and pizza that makes you pause between slices to appreciate what's happening on your plate.
Making It Your Own
This is one of those recipes that welcomes additions without falling apart. Mushrooms sautéed until golden add earthiness, caramelized onions bring sweetness, or fresh spinach wilted directly into the Alfredo gives you a vegetable presence that feels natural. I've also made it with ground turkey or chicken, and it's equally good—just make sure whatever protein you use is browned and drained before it goes on the pizza.
Serving and Storage
This pizza is best fresh from the oven, but leftovers reheat surprisingly well. A few slices in the oven at 350°F for about 5 minutes brings the cheese back to life without drying out the crust. It pairs beautifully with a simple green salad dressed in vinaigrette to cut through the richness, and if you're opening wine, a crisp Chardonnay or even a light Pinot Grigio feels exactly right alongside it.
- Slice it while hot so the cheese stretches rather than shatters.
- If you're feeding a crowd, make two pizzas instead of one—this one disappears fast.
- Leftovers keep in the refrigerator for 3 days and taste great cold or reheated.
Save This pizza started as an accident born from not wanting to plan a menu, and it's stayed because it makes people happy. It's the kind of dish that fits into any evening and feels like more effort than it actually is.