Beef Alfredo Pizza (Printable Version)
Tender beef slices with creamy garlic Alfredo sauce and melted cheeses atop a golden crispy crust.
# 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
09 - Salt and black pepper to taste
→ Pizza Base & Toppings
10 - 1 medium 12 inch pizza dough
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
# How To Make:
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 for 1-2 minutes per side. Remove from heat and set aside.
03 - Melt butter in small saucepan over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to gentle simmer. Whisk in Parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and remove from heat.
04 - Roll out pizza dough on floured surface to desired thickness. Transfer to parchment-lined baking sheet or preheated pizza stone.
05 - Spread Alfredo sauce evenly over dough, leaving 0.5 inch border. Sprinkle mozzarella and provolone cheeses over sauce. Distribute cooked beef and red onion slices on top.
06 - Bake for 14-18 minutes until crust is golden brown and cheese is bubbling.
07 - Remove from oven and let cool for 3 minutes. Garnish with fresh parsley. Slice and serve immediately.
# Expert Advice:
01 -
- The combination of rich Alfredo sauce and seasoned beef creates something infinitely more satisfying than regular pizza
- It comes together in under 40 minutes but tastes like it came from a wood fired restaurant
02 -
- The sauce thickens as it bakes, so make it slightly thinner than you think you need
- Letting the pizza rest for a few minutes before slicing keeps the cheese from sliding off everywhere
03 -
- Pat your beef slices dry before seasoning them, this helps them develop better color when searing
- Room temperature dough is much easier to work with, take it out of the fridge 30 minutes before rolling