This easy, homemade Birria Pizza combines two of my favorite dishes: Mexican birria de res and pizza, the quintessential Italian comfort food. Whenever I make beef birria from scratch, I tend to have a ton of leftovers, even after we’ve had quesabirria tacos for a few nights. This is one of my favorite ways to enjoy those leftovers!
I use a store-bought pizza dough, but you can make from scratch if you like (or even assemble on large tortillas!). Top it with a bit of the reserved birria sauce, lots of shredded Oaxaca or Mozzarella cheese, and of course that tender braised beef. Once the crust is crispy and the cheese has melted, finish with thinly sliced red onion and lots of fresh cilantro. Sharing is totally and completely optional!
If you love this recipe, be sure to give our Birria Frittata or Birria Tacos a try next! It’s the perfect savory brunch option.
Ingredients Needed
- Fresh pizza dough: You can certainly make homemade pizza dough, but most grocery stories will sell fresh dough in the refrigerated section. This gets my vote for an easy weeknight dinner option!
- Cornmeal: For dusting a sheet pan or pizza peel so the dough doesn’t stick.
- Birria consommé and leftover braised beef birria
- Shredded Oaxaca or Mozzarella cheese
- Red onion and fresh cilantro are added once the pizza is fully cooked. These are my favorite garnishes, but you can get creative and add whatever you like!
Other suggestions for topping: chopped red or white onions, jalapenos, avocado, or your favorite salsa are great options.
How To Make A Birria Pizza
- Preheat your oven to the highest temperature: Place a pizza stone on the bottom of the oven, then preheat to 500F (or whatever the highest temperature is). If you don’t have a pizza stone, you can use a rimmed baking sheet.
- Roll out the dough: Roll out the pizza dough on floured parchment paper to your desired thickness. I like to keep the crusts a big thicker. Transfer to a pizza peel that’s dusted lightly with cornmeal.
- Build the pizza: Spread a thin layer of the reserved birria sauce on the dough. Sprinkle most of the mozzarella or Oaxaca cheese, then add birria meat. Finish with another layer of shredded cheese.
- Cook the pizza: Bake in a preheated oven for about 10-15 minutes, or until the crust is golden and the cheese is bubbly. While it’s cooking, reheat the birria consommé for serving.
- Garnish, then serve! Finish the pizza with thinly sliced red onion and lots of fresh cilantro. Serve with birria sauce on the side. I love to add a few lime wedges for squeezing on top too!
Expert Tips
- Oven temp: If your oven doesn’t go to 500F, set it as high as it will go. This can also be made in a pizza oven if you have one!
- Don’t skimp on the Birria stew for dipping! It’s the perfect sauce for each bite.
- Oaxaca cheese is a great choice for its stretchy pull, but you can easily substitute with Mozzarella or other shredded cheeses that melt easily.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the birria meat and sauce ahead of time and refrigerate for up to 3 days.
- Leftovers and storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in the oven for a few minutes or in a skillet for a crispy crust.
- Freezing: While birria meat freezes well, it’s recommended to freeze the meat separately from the pizza dough and assemble it fresh for the best taste and texture.
How To Serve
I’d serve this with a big Caesar salad on the side (try my Lemon Kale Caesar for a lightened up version!) and some garlic knots. If you want to stick with a Mexican flavor profile, you could add my Mexican Cobb Salad with Avocado Lime Ranch or these flavorful Crispy Pan Fried Sweet Potato Fritters. So good!
If you’re hosting a pizza night at home, add our Crispy Cast-Iron BBQ Chicken Pizza or Italian Sausage Pizza With Onions & Fennel to the menu too!
Substitutions and Variations
- Cheese: Feel free to substitute Mozzarella with Oaxaca (or use a blend of both). Other options: 4-Cheese Mexican Blend or shredded Pepper Jack cheese for an extra kick.
- Make them mini: Instead of one large pizza, consider making individual pizzas.
- Birria: My birria recipe is made with a mix of chuck roast and bone-in beef short ribs. You can easily substitute with lamb, goat, or chicken!
Just another reason why I love birria de res so much!
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Crispy Oven-Baked Birria Pizza
Equipment
Ingredients
- 1 lb fresh pizza dough, store-bough or homemade — you can definitely make your own, but most grocery stores sell fresh dough in the refrigerated section near shredded cheeses
- 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 onion or white onion, peeled halved, and thinly sliced into half moons
- Fresh cilantro, for serving
- Lime wedges, optional for serving
Instructions
- Preheat an oven to 500°F (260°C). Place a pizza stone on the bottom of the oven. If you don’t have a pizza stone, use a rimmed baking sheet or even a large cast-iron skillet. Allow this to heat for 45 minutes.
- Roll or stretch the dough to desired size. Roll the pizza dough out into a lightly floured sheet of parchment paper. Keep in mind the size of the pizza stone, baking sheet, or cast-iron skillet you’re using to determine the size. You want the dough to be about ¼-½-inch thick in the center, with the outer edges being a bit taller.
- Prepare the dough. If you have a pizza peel, lightly sprinkle with a little cornmeal, then transfer the dough on top. This will make it easier to transfer to the oven when ready. If you don’t have a pizza stone, you can assemble the pizza on a piece of parchment paper sprinkled with cornmeal.
- Assemble the birria pizza. Spoon about ⅓ of a cup of the birria consommé onto the rolled out dough, being careful to leave the edges plain. This will be a thin, even layer. Sprinkle 1½ cups of shredded cheese, reserving the rest. Scatter 1½ cups of birria all over the top of the pizza. Sprinkle the remaining ½ cup of shredded cheese on top.
- Cook the pizza. Carefully transfer the pizza from the peel or parchment to the hot pizza stone (or pan). Cook for 10-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.
- Heat the consommé. While the pizza is cooking, heat the reserved consommeé. You can do this gently in a microwave or in a saucepan on the stovetop over medium-high heat. Once warm, transfer to a bowl for dipping.
- Garnish, then serve. Allow to cool slightly, then garnish with thinly sliced red onion and lots of fresh cilantro. Serve with lime wedges (if wanted) and a cup of warmed birria consommé on the side!
Notes
- Nutrition facts are an estimate only.
- Oven temp: If your oven doesn’t go to 500°F (260°C), set it as high as it will go. This can also be made in a pizza oven if you have one!
- Cheese: Feel free to substitute Mozzarella with Oaxaca (or use a blend of both). Other options: 4-Cheese Mexican Blend or shredded Pepper Jack cheese for an extra kick.
Nutrition
Photography by: Megan McKeehan
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