Crispy Oven-Baked Birria Pizza Recipe
This Crispy Oven-Baked Birria Pizza combines the rich flavors of traditional birria with the irresistible crispiness of a perfectly baked pizza crust. Topped with melty Oaxaca cheese, tender beef birria, and fresh garnishes, it’s served alongside a warm bowl of birria consommé for dipping, creating a comforting and flavor-packed fusion dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican Fusion
Ingredients
Scale
Pizza Base
- 1 lb fresh pizza dough
- 2–3 tbsp cornmeal
Birria and Cheese Toppings
- 1½ cups birria consommé, divided
- 2 cups shredded Oaxaca or Mozzarella cheese
- 1½ cups leftover beef birria
- ½ medium red onion or white onion, peeled, halved, and thinly sliced into half moons
Garnishes and Serving
- Fresh cilantro, for serving
- Lime wedges, optional for serving
Instructions
- Preheat the Oven: Preheat your oven to 500°F and place a pizza stone on the bottom rack. If you do not have a pizza stone, use a rimmed baking sheet or large cast-iron skillet instead. Let it heat thoroughly for 45 minutes to ensure a crispy crust.
- Prepare the Dough: Roll or stretch the pizza dough on a lightly floured sheet of parchment paper, aiming for about 1/4 to 1/2 inch thickness in the center and slightly taller edges. Size the dough to fit your pizza stone or baking vessel.
- Ready the Transfer Surface: Lightly sprinkle cornmeal on your pizza peel or onto the parchment paper if you don’t have a peel. This will make transferring the pizza easier and prevent sticking during baking.
- Assemble the Pizza: Spoon approximately 1/3 cup of the birria consommé evenly over the dough, leaving the edges plain. Sprinkle 1½ cups of shredded cheese evenly over the consommé layer. Scatter 1½ cups of shredded beef birria on top, then finish with the remaining 1/2 cup of cheese.
- Bake the Pizza: Carefully transfer the pizza using the peel or parchment onto the preheated pizza stone or baking pan. Bake for 10-15 minutes or until the crust is golden and crispy and the cheese is melted and bubbly.
- Heat Reserved Consommé: While the pizza bakes, warm the remaining birria consommé using a microwave or on the stovetop over medium-high heat. Transfer to a small bowl for dipping.
- Garnish and Serve: After baking, let the pizza cool slightly. Garnish with the thinly sliced red or white onion and fresh cilantro. Serve with lime wedges and the warm consommé on the side for dipping, creating a deliciously interactive meal.
Notes
- Using a pizza stone helps achieve a crispy crust but a cast-iron skillet or rimmed baking sheet works well too.
- Adjust baking time depending on your oven’s heat distribution to avoid burning the edges.
- The consommé not only adds flavor inside the pizza but also serves as a delicious dip enhancing each bite.
- Use leftover birria for convenience; fresh birria can be substituted following your preferred birria recipe.
- Oaxaca cheese is traditional for its meltability and mild flavor, but mozzarella is an excellent substitute.
Keywords: birria pizza, oven-baked pizza, Mexican fusion, birria consommé, crispy pizza, cheesy pizza, birria recipe
