Description
This Birria Pizza is a bold, flavor-packed twist on classic pizza, featuring crispy crust, juicy shredded beef, melty cheese, and rich consommé for dipping.
Ingredients
Scale
- 1 lb fresh pizza dough (store-bought or homemade)
- 2–3 Tbsp cornmeal
- 1½ cups birria consommé, divided
- 2 cups shredded Oaxaca or mozzarella cheese
- 1½ cups leftover beef birria
- ½ medium red or white onion, thinly sliced
- Fresh cilantro, for serving
- Lime wedges (optional)
Instructions
- Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside for 45 minutes.
- Roll out pizza dough on parchment paper to about ¼–½ inch thick.
- Sprinkle cornmeal on a pizza peel or parchment for easy transfer.
- Spread ⅓ cup birria consommé over dough, leaving edges bare.
- Add 1½ cups cheese, then evenly distribute birria beef.
- Top with remaining cheese.
- Transfer pizza to hot stone or pan and bake for 10–15 minutes until crispy and bubbly.
- Heat remaining consommé for dipping.
- Garnish with onion, cilantro, and lime wedges. Serve warm with consommé.
Notes
- Avoid adding too much consommé to prevent a soggy crust.
- A hot oven is key for achieving a crispy texture.
- Let pizza cool slightly before slicing for cleaner cuts.
- Perfect for using leftover birria.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven-baked
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1 slice (¼ pizza)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 65 mg