Beef Alfredo Pizza (Printer-friendly)

Tender beef and creamy Alfredo sauce with melted cheeses atop golden crust.

# What You’ll Need:

→ Beef

01 - ½ lb sirloin steak, thinly sliced
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ Alfredo Sauce

04 - 2 tbsp unsalted butter
05 - 2 garlic cloves, minced
06 - ¾ cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp 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 - ½ cup shredded provolone cheese
13 - ½ small red onion, thinly sliced
14 - 1 tbsp chopped fresh parsley (for garnish)

# How to Make It:

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 ½ 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.
07 - Remove from oven, let cool 3 minutes, garnish with parsley, slice, and serve.

# Expert Tips:

01 -
  • The homemade Alfredo sauce creates an incredibly creamy base that puts jarred versions to shame
  • Searing the beef first locks in juices that infuse every bite with savory depth
  • This pizza transforms ordinary ingredients into something that feels like a restaurant treat
02 -
  • The Alfredo sauce thickens quickly off heat, so if it seems too thin just let it sit for a minute before spreading
  • Overworking the dough while stretching makes it tough, so use gentle confident motions
  • That nutmeg might seem optional but it is the difference between sauce that tastes like cafeteria food and sauce that tastes like it came from a nice Italian restaurant
03 -
  • The best trick I ever learned is to put a baking sheet on the lowest rack while preheating, then slide your pizza onto that hot surface
  • Freeze any leftover Alfredo sauce in ice cube trays for future single serving pasta nights

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