Beef Alfredo Pizza (Printable Version)

Tender beef meets rich Alfredo sauce and melted cheeses atop golden crust for indulging comfort.

# What You Need:

→ Beef

01 - 0.5 pound sirloin steak, thinly sliced
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 2 garlic cloves, minced
06 - 0.75 cup heavy cream
07 - 0.5 cup grated Parmesan cheese
08 - 0.25 teaspoon ground nutmeg (optional)
09 - Salt and black pepper, to taste

→ Pizza Base & Toppings

10 - 1 medium 12 inch pizza dough (store-bought or homemade)
11 - 1 cup shredded mozzarella cheese
12 - 0.5 cup shredded provolone cheese
13 - 0.5 small red onion, thinly sliced
14 - 1 tablespoon chopped fresh parsley (for garnish)

# Directions:

01 - Preheat your oven to 450°F. If using a pizza stone, place it in the oven to preheat.
02 - Heat olive oil in a skillet over high heat. Season the beef slices with salt and pepper and sear quickly, 1-2 minutes per side. Remove from heat; set aside.
03 - For Alfredo sauce, melt butter in a small saucepan over medium heat. Add garlic, sauté 1 minute. Stir in cream, bring to a gentle simmer. Add Parmesan, nutmeg, salt, and pepper. Stir until smooth. Remove from heat.
04 - Roll out pizza dough on a floured surface to desired thickness. Transfer to a parchment-lined baking sheet or preheated stone.
05 - Spread the Alfredo sauce evenly over the dough, leaving a 0.5 inch border. Sprinkle mozzarella and provolone cheeses over the sauce. Distribute cooked beef and red onion slices on top.
06 - Bake for 14-18 minutes, or until crust is golden and cheese is bubbling. Remove from oven, let cool 3 minutes, garnish with parsley, slice, and serve.

# Expert Tips:

01 -
  • The creamy sauce seeps into the crust edges creating these irresistible crispy cheesy bits that everyone fights over
  • Its faster than delivery and you can customize the toppings based on whats languishing in your fridge
02 -
  • Let the sauce cool slightly before spreading or it'll make the dough soggy and sad
  • A really hot oven is non negotiable for that crispy yet tender crust texture
03 -
  • Preheat your pizza stone for at least 30 minutes if you're using one, otherwise a cold stone gives you a limp crust
  • Let the pizza rest for 3 full minutes after baking or that cheese will slide right off when you slice it

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