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Crispy Oven-Baked Birria Pizza

A delightful fusion of crispy pizza and rich beef birria, served with a warm consommé dip.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 medium pizzas
Course: Main Course, Snack
Cuisine: Italian, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Pizza
  • 1 lb fresh pizza dough Store-bought or homemade
  • 2-3 tablespoons cornmeal for dusting Helps prevent sticking
  • 1½ cups birria consommé, divided Should be warm for best flavor
  • 2 cups shredded Oaxaca cheese or mozzarella Use cheese that melts well
  • 1½ cups leftover beef birria, shredded Warm it if cold for best results
  • ½ medium red onion, thinly sliced For garnish
  • fresh cilantro for garnish To taste
  • lime wedges for serving To add acidity

Method
 

Preparation
  1. Preheat the oven to 500°F and place the pizza stone on the bottom rack for 45 minutes.
  2. Roll out the pizza dough on parchment paper to a thickness of 1/4 to 1/2 inch, making the edges slightly taller.
  3. Sprinkle cornmeal on the pizza peel or parchment to prevent sticking.
  4. Transfer the dough to the peel or keep it on the parchment if sliding it onto the stone.
  5. Spoon 1/3 cup of birria consommé onto the dough, spreading it gently but leaving a 1-inch border.
  6. Sprinkle 1½ cups of shredded cheese evenly over the consommé.
  7. Layer with shredded birria beef evenly over the cheese.
  8. Top with the remaining ½ cup of cheese for a golden, melty finish.
  9. Slide the pizza onto the hot pizza stone and bake for 10 to 15 minutes until golden.
  10. While baking, heat the remaining consommé in a small saucepan over low heat.
  11. Once baked, remove the pizza from the oven and let it rest for a minute.
  12. Garnish with red onion and fresh cilantro, then cut and serve with lime wedges and warm consommé.

Notes

Serve immediately while hot and crisp. This pizza is messy and delicious, perfect for parties or a quick weeknight meal.