Beef Alfredo Pizza (Printable)
Tender beef and creamy Alfredo sauce atop golden crust with melty cheeses
# What You 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 oven to 450°F. Place pizza stone in oven if using to preheat thoroughly.
02 - Heat olive oil in skillet over high heat. Season beef slices with salt and pepper, sear quickly 1-2 minutes per side. Remove and set aside.
03 - Melt butter in saucepan over medium heat. Add garlic, sauté 1 minute. Stir in cream, bring to gentle simmer. Add Parmesan, nutmeg, salt, and pepper. Stir until smooth. Remove from heat.
04 - Roll pizza dough on floured surface to desired thickness. Transfer to parchment-lined baking sheet or preheated stone.
05 - Spread Alfredo sauce evenly over dough, leaving ½ inch border. Sprinkle mozzarella and provolone cheeses over sauce. Distribute cooked beef and red onion slices on top.
06 - Bake 14-18 minutes until crust is golden and cheese is bubbling.
07 - Remove from oven, cool 3 minutes. Garnish with parsley, slice, and serve immediately.
# Expert Suggestions:
01 -
- The homemade Alfredo sauce comes together in minutes but tastes like it simmered for hours
- Perfect for when you want pizza night to feel a little fancy without the restaurant price tag
02 -
- Don't skip the step of letting the sauce cool slightly before spreading it or the dough will become soggy and gummy underneath
- A too thick Alfredo layer will prevent the crust from cooking through completely, so spread it thin and even
03 -
- Pre shred your cheese from blocks instead of buying pre shredded cheese for better melting and flavor
- Grate your Parmesan finely so it incorporates smoothly without leaving grainy bits in the sauce