INTRODUCTION
Crispy Oven-Baked Birria Pizza brings together two favorite foods. It mixes the rich, spicy beef birria with a thin, crisp pizza crust. The cheese melts and the edges turn golden. You dip each slice in hot birria consommé for a bold flavor. This pizza is fun to make and great to share.
The recipe uses leftover birria. That makes this dish quick and smart. You will get a soft inside, a crunchy crust, and a warm dipping broth. The red onion and fresh cilantro add a bright finish. Lime wedges give a fresh squeeze of acid that cuts the richness.
This guide walks you through every step. It uses simple words and clear steps. You will find tips for baking, serving, storing, and making the pizza ahead. The aim is to make the process easy and the result delicious.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many reasons:
- It turns leftover birria into something new and exciting.
- The crust gets extra crisp in a hot oven or on a pizza stone.
- The consommé adds deep flavor and a fun dipping option.
- It is fast to assemble and bakes in minutes.
- The toppings are simple but bold: cheese, shredded birria, onion, cilantro, and lime.
The pizza is very shareable. It works as a weeknight meal or a party snack. The flavors are familiar yet special. Even people who have not tried birria will enjoy the mix of spicy meat and melted cheese.
HOW TO MAKE Crispy Oven-Baked Birria Pizza
This pizza is easy if you follow steps in order. Start by heating your oven and pizza stone. Roll the dough thin and keep a small edge. Add consommé, cheese, and shredded birria. Bake until the crust is golden. Warm the rest of the consommé for dipping. Finish with red onion, cilantro, and lime. Serve right away while it is hot and crisp.
EQUIPMENT NEEDED
- Oven that can reach 500°F
- Pizza stone or heavy baking sheet
- Pizza peel or rimless baking sheet
- Parchment paper
- Rolling pin or your hands for shaping dough
- Small saucepan for warming consommé
- Sharp knife for slicing onion and cutting pizza
- Tongs or spatula to remove pizza from oven
Using a pizza stone gives the crispiest crust. If you do not have one, use a heavy baking sheet turned upside down and preheated in the oven. Parchment paper makes it easy to move the dough.
Ingredients You’ll Need :
- 1 lb fresh pizza dough
- 2-3 tablespoons cornmeal for dusting
- 1½ cups birria consommé, divided
- 2 cups shredded Oaxaca cheese or mozzarella
- 1½ cups leftover beef birria, shredded
- ½ medium red onion, thinly sliced
- Fresh cilantro for garnish
- Lime wedges for serving
These ingredients make one large pizza or two medium pizzas. You can change the cheese to what you have, but use something that melts well. The consommé should be warm and flavorful. If the birria is cold, shred it and warm it slightly before adding to the pizza.
STEP-BY-STEP INSTRUCTIONS :
- Preheat the oven to 500°F. Place the pizza stone on the bottom rack for 45 minutes. This makes the stone very hot for a crisp crust.
- Roll the pizza dough on a piece of parchment paper. Aim for 1/4 to 1/2 inch thick. Make the edges slightly taller to hold the toppings.
- Sprinkle the pizza peel or the top of the parchment with cornmeal. This stops the dough from sticking and helps it slide easily.
- Transfer the dough to the peel or keep it on the parchment if you will slide it directly onto the stone.
- Spoon 1/3 cup of birria consommé onto the dough. Spread it gently but leave a 1-inch border all around. The consommé acts like a sauce and adds deep flavor.
- Sprinkle 1½ cups of shredded cheese evenly over the consommé.
- Add the shredded birria beef in a thin, even layer over the cheese.
- Sprinkle the remaining ½ cup of cheese on top. This will create a golden, melty finish.
- Slide the pizza on the parchment onto the hot pizza stone. Bake for 10 to 15 minutes. Watch for a golden crust and bubbly cheese.
- While the pizza bakes, heat the remaining consommé in a small saucepan until hot. Keep it at a low simmer for a warm dipping sauce.
- Remove the pizza from the oven. Let it rest for a minute.
- Garnish with thin slices of red onion and fresh cilantro. Cut into slices and serve with lime wedges and the warm consommé.
HOW TO SERVE Crispy Oven-Baked Birria Pizza
Serve the pizza hot and crisp. Place the warm consommé in small bowls for each person to dip into. Squeeze lime over each slice before dipping for bright flavor. Offer extra cilantro and raw onion on the side for guests who want more fresh taste.
Serve with a green salad or simple slaw to balance the richness. You can also offer pickled jalapeños or a mild salsa for extra heat. Keep napkins ready—this pizza is delicious and a little messy.
STORAGE & FREEZING : Crispy Oven-Baked Birria Pizza
Leftover pizza keeps well in the fridge for up to 3 days. Store slices in an airtight container or wrap in foil. To reheat, place slices on a baking sheet and warm in a 375°F oven for 8 to 10 minutes. This helps the crust get crisp again.
For longer storage, freeze cooked pizza slices. Wrap each slice tightly in plastic and then foil. Freeze up to 2 months. Reheat from frozen by warming in a 375°F oven for 12 to 15 minutes or until heated through.
You can also freeze uncooked assembled pizza. Place it on a sheet pan and freeze until solid, then wrap tightly. Bake from frozen at 500°F for a few extra minutes until fully cooked and crisp.
SERVING SUGGESTIONS
- Serve with small bowls of consommé for dipping.
- Add a side of pickled onions or fresh pico de gallo.
- Pair with a crisp green salad or a citrusy slaw.
- Offer lime wedges and hot sauce for extra tang and heat.
- For a party, cut into smaller slices and serve as finger food.
Keep the toppings simple to let the birria flavor shine. A sprinkle of cotija cheese can add a salty note if you like.
VARIATIONS
- Chicken Birria Pizza: Use shredded leftover chicken birria instead of beef.
- Veggie Birria Pizza: Add roasted peppers, mushrooms, and corn with the birria.
- Double Cheese: Use a mix of Oaxaca and queso blanco for a richer cheese pull.
- Spicy Kick: Add sliced jalapeños or drizzle hot oil over the pizza before serving.
- Thin Crust: Roll the dough thinner and bake a bit less for a lighter, crispier base.
You can change the cheese and toppings to match what you have. The consommé dip is the signature element that unites all variations.
FAQs
Q: Can I make this pizza without a pizza stone?
A: Yes. Use a heavy baking sheet and preheat it in the oven like a stone. Slide the pizza onto the hot sheet. It will still get crisp.
Q: Can I use store-bought birria or a different meat?
A: Yes. Use any cooked shredded meat with a rich broth. Store-bought birria that is well-seasoned works fine.
Q: How do I keep the crust from getting soggy?
A: Use a hot stone or preheated baking sheet and bake at high heat. Do not add too much consommé on the dough. A thin layer is enough.
Q: Is this safe for kids?
A: Yes, if you reduce the spice. Use milder consommé and less spicy birria. Keep lime and hot sauce on the side.
Q: Can I make this ahead of time for a party?
A: You can assemble pizzas and refrigerate briefly before baking. Reheat just before serving for best texture.
Q: What if I do not have Oaxaca cheese?
A: Use mozzarella or a mix of mozzarella and Monterey Jack. They melt well and give a similar texture.
MAKE-AHEAD TIPS FOR Crispy Oven-Baked Birria Pizza
- Prepare the consommé and keep it warm in a slow cooker or on low heat.
- Shred the birria and store it in the fridge. Reheat gently before placing on the pizza.
- Stretch the dough and cover it with plastic wrap in the fridge for a few hours. This makes the dough easier to handle.
- Assemble pizzas on parchment and freeze until firm. Store wrapped and bake from frozen, adding a few extra minutes.
- Pre-slice onions and chop cilantro and store in small containers for quick assembly.
These tips save time and make it easy to serve hot pizza when guests arrive.
Conclusion
Crispy Oven-Baked Birria Pizza is a simple way to turn leftover birria into a crowd-pleasing meal. It bakes quickly, tastes rich, and the warm consommé adds a special touch. For a clear example and full recipe inspiration, check this resource: Crispy Oven-Baked Birria Pizza – Well Seasoned Studio. This link shows another take on the dish and offers extra tips to make your pizza perfect.
Crispy Oven-Baked Birria Pizza
Ingredients
Method
- Preheat the oven to 500°F and place the pizza stone on the bottom rack for 45 minutes.
- Roll out the pizza dough on parchment paper to a thickness of 1/4 to 1/2 inch, making the edges slightly taller.
- Sprinkle cornmeal on the pizza peel or parchment to prevent sticking.
- Transfer the dough to the peel or keep it on the parchment if sliding it onto the stone.
- Spoon 1/3 cup of birria consommé onto the dough, spreading it gently but leaving a 1-inch border.
- Sprinkle 1½ cups of shredded cheese evenly over the consommé.
- Layer with shredded birria beef evenly over the cheese.
- Top with the remaining ½ cup of cheese for a golden, melty finish.
- Slide the pizza onto the hot pizza stone and bake for 10 to 15 minutes until golden.
- While baking, heat the remaining consommé in a small saucepan over low heat.
- Once baked, remove the pizza from the oven and let it rest for a minute.
- Garnish with red onion and fresh cilantro, then cut and serve with lime wedges and warm consommé.