This Crispy oven-baked Birria Pizza is a unique and exciting way to use up leftover beef birria. Combining the rich, savory flavors of birria with the classic pizza experience, this dish is perfect for lunch or dinner. The crispy pizza crust is topped with tender shredded beef, melted cheese, and birria consommé, with a side of consommé for dipping. It’s a bold, mouthwatering fusion that will quickly become a favorite!

Crispy Oven-Baked Birria Pizza

Why You’ll Love This Recipe

Perfect for Leftovers: This pizza is a great way to repurpose leftover birria, transforming it into a whole new meal.
Crispy and Delicious: The pizza crust comes out wonderfully crispy, complementing the rich, cheesy toppings and savory birria.
Flavorful Sauce: The birria consommé adds a unique depth of flavor to the pizza, making it even more delicious.
Customizable: Adjust the toppings to your liking, from extra cheese to spicier peppers or more fresh cilantro for a vibrant kick.
Fun to Make: With its unique twist on traditional pizza, this dish is fun to prepare and perfect for a casual lunch or dinner with family and friends.

Ingredients

1 lb fresh pizza dough (store-bought or homemade)
2-3 tbsp cornmeal
1 ½ cups birria consommé, divided
2 cups shredded Oaxaca or Mozzarella cheese
1 ½ 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 500°F. If using a pizza stone, place it on the bottom rack of the oven. If you don’t have a pizza stone, a rimmed baking sheet or large cast-iron skillet will work. Allow it to heat for about 45 minutes.
Roll or stretch the pizza dough to your desired size, ensuring it’s about ¼-½ inch thick in the center, with slightly taller edges. Use parchment paper to roll out the dough and keep it easy to transfer.
If using a pizza peel, lightly sprinkle it with cornmeal and transfer the dough onto it. Alternatively, assemble the pizza on parchment paper with cornmeal.
Spoon about ⅓ cup of birria consommé onto the dough, leaving the edges free. Spread it into a thin, even layer.
Sprinkle 1 ½ cups of shredded cheese on top, then add 1 ½ cups of leftover birria. Finish by sprinkling the remaining ½ cup of cheese on top.
Carefully transfer the pizza to the preheated pizza stone or baking sheet and bake for 10-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.
While the pizza is cooking, heat the reserved consommé in a small saucepan over medium-high heat or gently in the microwave. Once warm, transfer it to a bowl for dipping.
Once the pizza is done, remove it from the oven and let it cool slightly. Garnish with thinly sliced red onion and fresh cilantro. Serve with lime wedges and a side of warm birria consommé for dipping!

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Inactive time: 45 minutes (for heating the oven and stone)
Total time: 1 hour 20 minutes

Variations

Spicy Version: Add some sliced jalapeños or hot sauce to the pizza before baking for an extra kick.
Cheese Blend: Swap out mozzarella for Oaxaca cheese or use a blend of cheeses like 4-Cheese Mexican Blend or shredded Pepper Jack for added flavor.
Vegetarian Option: Skip the beef birria and add vegetables like mushrooms, bell peppers, or zucchini for a delicious vegetarian pizza.
Extra Crispy Crust: If you prefer an even crispier crust, brush the edges of the dough with olive oil before baking.

Storage/Reheating

Storing Leftovers: Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze leftover pizza slices for up to 2 months. Wrap them tightly in plastic wrap or foil before freezing.
Reheating: Reheat in the oven at 350°F for about 10 minutes, or until heated through. For a quicker option, microwave individual slices for 1-2 minutes.

FAQs

Can I make the pizza dough ahead of time?

Yes, you can prepare the pizza dough a day in advance and store it in the fridge. Just allow it to come to room temperature before rolling it out.

Can I use store-bought birria consommé?

Yes, if you don’t have leftover birria, you can purchase pre-made birria consommé from some grocery stores or local markets.

How do I prevent the crust from getting soggy?

Ensure you spread a thin layer of consommé on the dough and keep the edges clean. Avoid using too much sauce to prevent sogginess.

Can I make this pizza with a gluten-free crust?

Yes, you can use a gluten-free pizza crust as a substitute for traditional pizza dough.

Can I use a different type of cheese?

Absolutely! While Oaxaca and mozzarella are the traditional options, you can also use cheddar, Monterey Jack, or a Mexican cheese blend for a different flavor.

Is it necessary to use a pizza stone?

A pizza stone gives the crust a crispy texture, but if you don’t have one, a cast-iron skillet or rimmed baking sheet will work just fine.

Can I add toppings like peppers or olives?

Of course! Feel free to get creative with your toppings. Sautéed peppers, olives, or even some sliced avocado would be great additions.

How spicy is this pizza?

The spiciness level depends on the birria and consommé you use. If you like it spicier, add some hot sauce, jalapeños, or chili flakes.

Can I make this pizza in a pizza oven?

Yes, if you have a pizza oven, this pizza will cook even faster and get an extra crispy crust.

How do I serve this pizza?

Serve the pizza with a side of warm birria consommé for dipping, and garnish with fresh cilantro and lime wedges for added flavor.

Conclusion

This Crispy Oven-Baked Birria Pizza is the perfect way to transform leftover birria into a fun, flavorful meal. With its crispy crust, melty cheese, and tender beef, it’s a pizza that’s bound to impress. Whether for a casual dinner or lunch, this pizza will add a delicious twist to your pizza night and leave everyone wanting more!