Name: Crispy Oven-Baked Birria Pizza Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb fresh pizza dough; 2-3 Tbsp cornmeal; 1½ cups birria consommé, divided; 2 cups shredded Oaxaca cheese (or Mozzarella); 1½ cups leftover beef birria; ½ medium red onion or white onion, peeled, halved, and thinly sliced into half moons; Fresh cilantro, for serving; Lime wedges, optional for serving

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Introduction

Crispy Oven-Baked Birria Pizza is a delicious twist on traditional pizza, combining the rich flavors of birria with a perfectly crisp crust. This recipe uses leftover beef birria and a savory consommé for dipping, creating a mouthwatering meal that’s sure to impress.

A round pizza with a golden-brown crust sits on white parchment paper over a white marbled surface. The pizza has a base layer of melted cheese, topped with small, dark brown pieces of cooked meat scattered unevenly. On top, there are thinly sliced light purple onion strips spread out, along with small green cilantro leaves sprinkled across. Around the pizza, there is a silver pizza cutter, a white bowl filled with thin red onion slices, a white bowl with wedge-shaped lime slices, a fresh bunch of cilantro, and a small white cup with a dark liquid beverage. 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 pizza stone, use a rimmed baking sheet or a large cast-iron skillet instead. Let it heat for 45 minutes to ensure it’s very hot.
Step 2: Roll or stretch the pizza dough into your desired size on a lightly floured sheet of parchment paper. Aim for about ¼ to ½ inch thickness in the center, with slightly thicker edges. Make sure it’s sized to fit your pizza stone or pan.
Step 3: Lightly sprinkle cornmeal on a pizza peel or directly on the parchment paper if assembling without a peel. This helps the dough slide easily into the oven later.
Step 4: Assemble your pizza by spooning about ⅓ cup of birria consommé evenly over the dough, leaving the edges plain. Sprinkle 1½ cups of shredded cheese over the consommé, then scatter 1½ cups of the beef birria on top. Finish by adding the remaining ½ cup of cheese.
Step 5: Carefully transfer the pizza from the peel or parchment onto the hot pizza stone or pan. Bake for 10-15 minutes until the crust is crisp and the cheese is melted and bubbly.
Step 6: While the pizza cooks, heat the reserved birria consommé gently in a microwave or on the stovetop over medium-high heat. Pour it into a small bowl for dipping after it’s warmed through.
Step 7: Once the pizza is done, let it cool slightly. Garnish with thinly sliced red onion and fresh cilantro. Serve with lime wedges and the warm consommé for dipping on the side.

Tips & Variations

For extra flavor, add a sprinkle of crumbled queso fresco or a drizzle of hot sauce before serving.
If you don’t have leftover birria, slow-cooked beef stew with similar spices can work well as a substitute.
Try mixing different cheeses like Monterey Jack or Chihuahua for varied melty textures.
To get a crispier crust, bake the pizza directly on the hot pizza stone without parchment paper once comfortable handling it.

Storage

Store leftover birria pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or toaster oven to restore crispness, or in a skillet over medium heat. Avoid microwaving if you want to keep the crust crispy. Keep any leftover consommé refrigerated and re-warm gently before serving.

How to Serve

A round pizza with a golden-brown crust sits on white parchment paper over a white marbled surface, topped with a layer of melted cheese, then a layer of dark brown shredded meat, followed by thin slices of purple onion and scattered green cilantro leaves. Nearby, there is a white bowl filled with lime wedges, another white bowl with thin purple onion slices, fresh cilantro sprigs, a metal pizza cutter, and a white cup filled with dark coffee. 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, you can use a rimmed baking sheet or a large cast-iron skillet instead. Just preheat it in the oven to help crisp the crust.

What can I use if I don’t have birria consommé?

If you don’t have birria consommé, a rich beef broth or a spicy consommé-based sauce can be used as a dipping liquid and to moisten the pizza base.