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This is comfort food chaos in the best possible way. Crispy pizza crust, melty cheese, juicy shredded birria, and bold chile flavor—finished with fresh toppings and a side of rich consommé for dipping. Think quesabirria… but pizza night just leveled up.
Why You’ll Love It
• Uses prepared birria for easy prep
• Crispy, cheesy, and packed with flavor
• Perfect for leftovers or game day
• Dip-the-crust-in-consommé energy
Tips
Use low-moisture cheese so the pizza stays crisp
Don’t overload the pizza—too much birria can make it soggy
For extra flavor, mix a little consommé into the sauce or brush the crust with it before baking
Leftovers reheat best in a skillet or air fryer
Birria Pizza
Description
This Birria Pizza is a tantalizing treat, featuring tender, spiced meat, gooey cheese, and a crispy crust that will have you coming back for seconds.
Ingredients
Ingredients for Birria Pizza
Instructions
Preparing the Dough
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Make the Pizza Dough
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of instant yeast, 1 teaspoon of salt, and 1 tablespoon of olive oil. Gradually add ¾ cup of warm water, stirring until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.If the dough feels too sticky, add a little more flour, but be careful not to overdo it—think of it like a soft pillow! -
Let the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size. This is the time to let the yeast work its magic!If you're short on time, you can let it rise in a slightly warm oven (turned off) for a quicker process.
Assembling the Pizza
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Preheat the Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up; this will help achieve that crispy crust we all love.A hot oven is key! It helps create a lovely golden crust. -
Shape the Dough
Once the dough has risen, punch it down gently to release the air. Divide it into two equal portions. On a floured surface, roll out one portion into a 12-inch circle. Don’t stress about perfection; a rustic shape adds character!If you're feeling adventurous, you can stretch it by hand instead of rolling it out for a more authentic feel. -
Add the Birria and Toppings
Spread a layer of birria meat over the dough, leaving a small border around the edges. Sprinkle with shredded mozzarella cheese, diced onions, fresh cilantro, and a squeeze of lime. Then, sprinkle more cheese on top—because cheese makes everything better!Feel free to get creative with toppings! Pickled jalapeños or roasted peppers would make a great addition.
Baking the Pizza
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Bake the Pizza
Carefully transfer the pizza onto the hot pizza stone or a baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Keep an eye on it, as every oven behaves a little differently.If you like a super crispy crust, you can bake it directly on the stone for the last few minutes!
Serving Up the Goodness
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Slice and Serve
Once baked, remove the pizza from the oven and let it cool for a minute before slicing. Serve hot, garnished with extra cilantro and lime wedges on the side for that refreshing kick.Pair it with a side of consomé (the birria broth) for dipping—trust me, it takes this pizza to the next level!
Note
- Use freshly made tortillas or pizza dough for the base to achieve the perfect texture and flavor.
- For a crispy crust, preheat the oven to a high temperature (around 475°F/245°C) and consider using a pizza stone if available.
- When layering ingredients, start with a thin layer of cheese to prevent the tortilla from getting soggy, then add birria meat, onions, cilantro, and a sprinkle of additional cheese on top.
- Toast the birria meat in a skillet before adding it to the pizza for enhanced flavor and a slight crunch.
- Drizzle a bit of the birria cooking broth over the assembled pizza before baking for added moisture and flavor.
- Experiment with different cheeses; a blend of mozzarella and queso Oaxaca gives a delightful stretch and richness.
- If you want extra spice, consider adding jalapeños or a sprinkle of chili flakes on top before baking.
- For a fresh finish, add chopped cilantro and a squeeze of lime after baking for brightness.
- Leftover birria and pizza can be stored separately in airtight containers in the fridge for up to three days. Reheat in the oven for the best texture.
- Pair with a side of consomé for dipping, enhancing the overall experience with rich flavors.