Crispy Oven-Baked Birria Pizza
This crispy oven-baked birria pizza is a love letter to leftover beef birria. Piled high onto pizza dough with rich, deeply flavored birria sauce and shredded beef, then covered in melted cheese, this makes a fantastic lunch or dinner! Be sure to serve some of the birria consommé on the side for dipping!
Servings: 4 servings
Calories: 869kcal
Equipment
Pizza stone, baking sheet, or large cast-iton skillet
Pizza Peel optional
Spoon
Small cup, for serving consommé
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
Calories: 869kcal | Carbohydrates: 60g | Protein: 52g | Fat: 48g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2060mg | Potassium: 331mg | Fiber: 2g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 5mg
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