Introduction

This crispy oven-baked birria pizza is a delightful fusion of traditional Mexican flavors and classic Italian comfort. With tender birria beef, melted cheese, and a crispy crust, it offers a unique twist perfect for pizza lovers and birria fans alike.

A round pizza with a golden-brown crust sits on a white marbled surface. It has three visible layers: the bottom is a thin, crisp dough, the middle is melted cheese with a light yellow color and slight browning, and the top is covered with dark brown, cooked meat chunks, thin strips of raw purple onion, and scattered fresh green cilantro leaves. Around the pizza, there is a white bowl filled with more thin purple onion slices, another white bowl with bright green lime wedges, and a bunch of fresh cilantro to the side. A white cup filled with dark coffee sits near the top right corner, while a silver pizza cutter rests on the top left. A wedge of lime is placed just above the pizza on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb fresh pizza dough
Cornmeal, about 2-3 Tbsp
1½ cups birria consommé, divided
2 cups shredded Oaxaca or Mozzarella cheese
1½ cups leftover beef birria
½ medium red or white onion, peeled, halved, and thinly sliced into half moons
Fresh cilantro, for serving
Lime wedges, optional for serving

Instructions

Step 1: Preheat your oven to 500°F (260°C) and place a pizza stone on the bottom rack. If you don’t have a stone, use a rimmed baking sheet or a large cast-iron skillet instead. Allow it to heat for at least 45 minutes.
Step 2: Roll or stretch the pizza dough on a lightly floured sheet of parchment paper, aiming for about ¼ to ½ inch thickness in the center and slightly thicker edges. Size it to fit your baking surface.
Step 3: Lightly sprinkle cornmeal on a pizza peel or parchment paper to prevent sticking, then transfer the dough on top. This helps when moving the pizza to the hot stone or pan.
Step 4: Spread about ⅓ cup of birria consommé evenly over the dough, leaving the edges clear. Sprinkle 1½ cups of shredded cheese over the consommé, then distribute the birria beef evenly. Finish by sprinkling the remaining ½ cup of cheese on top.
Step 5: Carefully transfer the assembled pizza onto the hot pizza stone or pan. Bake for 10-15 minutes until the crust is crispy and the cheese is melted and bubbly.
Step 6: While the pizza bakes, gently heat the reserved consommé in a microwave or on the stovetop until warm. Pour into a bowl for dipping.
Step 7: Once baked, allow the pizza to cool slightly. Garnish with thinly sliced onion and plenty of fresh cilantro. Serve with lime wedges and a side of warm birria consommé for dipping.

Tips & Variations

Use fresh pizza dough for the best texture and flavor, or substitute with store-bought dough in a pinch.
If you like extra spice, add sliced jalapeños or a sprinkle of chili flakes before baking.
Try different cheeses like Monterey Jack or a Mexican cheese blend for varied flavors.
For a vegetarian twist, swap birria beef with seasoned mushrooms or jackfruit.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a conventional oven or toaster oven at 375°F (190°C) for 8-10 minutes to restore crispiness. Avoid microwaving as it can make the crust soggy. Keep leftover consommé chilled and reheat gently before serving.

How to Serve

A round pizza with a golden brown crust sits on white parchment paper over a white marbled surface. The pizza has an even layer of melted cheese beneath dark, crispy mushroom pieces scattered across the top. Thin, curved slices of light purple onion are spread over the mushrooms. Bright green cilantro leaves are sprinkled sparingly over the pizza. Near the pizza, there is a white bowl with dark coffee, a white bowl holding lime wedges, another white bowl with more thin purple onion slices, and a bunch of fresh cilantro with some leaves scattered around. A pizza cutter with a metal wheel is placed at the top left. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pizza without a pizza stone?

Yes, a rimmed baking sheet or a large cast-iron skillet works well as an alternative to a pizza stone. Just be sure to preheat it thoroughly for a crispy crust.

What if I don’t have leftover birria?

You can use cooked shredded beef seasoned with traditional birria spices, or try a slow-cooked stew of beef with chili and spices to mimic the flavor for this recipe.