Description
This Crispy Oven-Baked Birria Pizza combines tender shredded beef birria, gooey melted cheese, and a golden crispy crust for an unforgettable fusion dinner. Finished with fresh cilantro, red onion, and served with warm birria consommé for dipping, it’s the perfect way to transform leftover birria into a restaurant-worthy meal at home.
Ingredients
Scale
- 1 lb fresh pizza dough (store-bought or homemade)
- 2 – 3 tablespoons cornmeal
- 1½ cups birria consommé, divided
- 2 cups shredded Oaxaca cheese or mozzarella cheese
- 1½ cups leftover beef birria, shredded
- ½ medium red onion or white onion, thinly sliced
- Fresh cilantro, chopped, for garnish
- Lime wedges, optional, for serving
Instructions
- Preheat oven to 500°F (260°C). Place a pizza stone in the oven and heat for 45 minutes. Alternatively, use a baking sheet or cast-iron skillet.
- Roll or stretch the pizza dough onto a lightly floured piece of parchment paper, forming a round pizza about ¼ to ½ inch thick in the center.
- Sprinkle cornmeal beneath the dough to help prevent sticking.
- Spread ⅓ cup birria consommé evenly over the dough, leaving a border around the edges.
- Sprinkle 1½ cups cheese over the dough.
- Evenly distribute the shredded birria over the cheese.
- Top with the remaining ½ cup cheese.
- Carefully transfer the pizza onto the hot pizza stone or baking surface.
- Bake for 10–15 minutes, until the crust is golden and crispy and the cheese is melted and bubbly.
- While the pizza bakes, warm the remaining consommé in a saucepan or microwave.
- Remove pizza from oven and let cool for 2–3 minutes.
- Garnish with sliced onion and fresh cilantro.
- Serve with lime wedges and warm consommé for dipping.
Notes
Oaxaca cheese provides authentic flavor, but mozzarella works beautifully.
For extra crispiness, fully preheat the pizza stone before baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Calories: 385 kcal
- Sugar: 3 g
- Protein: 24 g