Crispy Oven-Baked Birria Pizza Recipe
This Crispy Oven-Baked Birria Pizza is a delicious fusion dish combining the rich, hearty flavors of traditional Mexican birria with the crispy, cheesy delight of oven-baked pizza. Featuring a tender crust topped with melted Oaxaca cheese, tender shredded beef birria, and served alongside warm birria consommé for dipping, this recipe delivers a perfect balance of savory, tangy, and fresh flavors with a crispy texture guaranteed to please any pizza lover and birria fan alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 large pizza (serves 3-4) 1x
- Category: Pizza
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Dough and Base
- 1 lb fresh pizza dough
- 2–3 Tbsp cornmeal
Birria Toppings
- 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
For Garnish
- Fresh cilantro, for serving
- Lime wedges, optional for serving
Instructions
- Preheat Oven and Prepare Stone: Preheat your oven to 500°F (260°C). Place a pizza stone at the bottom rack for even heat distribution. If you don’t have a pizza stone, use a rimmed baking sheet or a large cast-iron skillet. Allow to heat for 45 minutes to ensure a hot surface for crisp crust.
- Roll Out Dough: Lightly flour a sheet of parchment paper and roll or stretch your pizza dough to the desired size, keeping the thickness around ¼-½ inch in the center and slightly taller edges. Consider the size of your pizza stone or pan so the dough fits well without spilling over.
- Prepare the Dough for Transfer: If you have a pizza peel, sprinkle it lightly with cornmeal and place the rolled dough on top for easy transfer. If not using a pizza stone, assemble your pizza on parchment paper sprinkled with cornmeal to prevent sticking and ease moving it to the oven.
- Assemble the Pizza: Spoon about one-third of a cup of birria consommé evenly over the dough, avoiding the edges to keep them plain. Sprinkle 1½ cups of shredded cheese evenly over the consommé layer. Then scatter 1½ cups of shredded beef birria evenly on top. Finish by sprinkling the remaining ½ cup of shredded cheese over the top for a cheesy crust.
- Bake the Pizza: Carefully transfer your assembled pizza from the peel or parchment paper onto the preheated pizza stone or pan. Bake for 10-15 minutes until the crust is golden and crispy, and the cheese is melted, bubbly, and slightly browned.
- Heat the Reserved Consommé: While the pizza bakes, warm the remaining birria consommé either gently in the microwave or on the stovetop in a saucepan over medium-high heat. Transfer to a small bowl for dipping sauce to serve alongside.
- Garnish and Serve: Once the pizza comes out of the oven, let it cool for a couple of minutes. Garnish with thinly sliced red onion and a generous handful of fresh cilantro. Serve immediately with lime wedges on the side and a cup of warm consommé for dipping each slice, enhancing the rich flavors.
Notes
- Using a pizza stone is highly recommended for achieving a crispy crust, but a rimmed baking sheet or cast-iron skillet works well too.
- If you don’t have leftover beef birria, you can substitute with any shredded slow-cooked beef or brisket for similar flavor and texture.
- Oaxaca cheese provides authentic taste and melt, but Mozzarella is a fine substitute if unavailable.
- Be careful not to overload the pizza with consommé to prevent sogginess; a thin layer is sufficient.
- Serving with lime wedges adds a bright, tangy contrast that complements the rich flavors.
Keywords: birria pizza, oven-baked pizza, crispy pizza, Mexican pizza, birria recipe, homemade pizza, cheesy pizza, birria consommé
