Name: Crispy Oven Baked Birria Pizza Recipe
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 pound fresh pizza dough; 2-3 tablespoons cornmeal — I dusted the pizza peel; 1½ cups birria consommé; 2 cups shredded Oaxaca or Mozzarella cheese — fresh grate or shred from blocks if you can; pre-shredded often has anti-caking agents that affect melting.; 1½ cups leftover beef birria; ½ medium red onion; Fresh cilantro (for serving — brightens up the pizza at the end; always use fresh, not dried.); Lime wedges (optional — adds a fresh pop of citrus that balances richness.)

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Crispy Oven Baked Birria Pizza | Gooey & Delicious Bite

I just made something incredible that I can’t stop thinking about: Crispy Oven-Baked Birria Pizza. After using up leftover beef birria, I piled it high on pizza dough, added rich birria sauce and tons of ooey-gooey melted cheese.

Then I made sure the crust got golden and crackly. It’s one of those meals that feels like comfort and fiesta rolled into one. You can also enjoy a different flavor twist with this spicy chicken and pickled jalapeno pizza recipe if you love heat like I do.

Ingredients Section

Here are the ingredients I used, exactly how much, and why each one truly matters (plus tips from my kitchen):

1 pound fresh pizza dough (store-bought or homemade) — fresh dough gives the best texture; avoid frozen if possible because thawed frozen dough tends to be soggy or gummy.
2-3 tablespoons cornmeal — I dusted the pizza peel (or baking surface) with this so the dough slides off easily and gets a crisp bottom crust.
1½ cups birria consommé, divided — this flavorful liquid from the birria adds moisture and deep flavor; I reserve some for brushing and dipping.
2 cups shredded Oaxaca or Mozzarella cheese — fresh grate or shred from blocks if you can; pre-shredded often has anti-caking agents that affect melting.
1½ cups leftover beef birria (shredded) — braised beef that’s already tender adds richness; make sure it’s not too wet or you’ll overload the crust.
½ medium red onion (or white), peeled, halved, and thinly sliced into half-moons — the sharpness gives contrast after baking; slice very thin so it doesn’t dominate.
Fresh cilantro, for serving — brightens up the pizza at the end; always use fresh, not dried.
Lime wedges, optional — adds a fresh pop of citrus that balances richness.

Note: make several servings.

Variations

Want to tweak this recipe to match dietary needs or flavor preferences? Here are some ideas:

Dairy-free / vegan version: Use a plant-based cheese that melts well (e.g. vegan mozzarella or cashew-based cheese) and substitute the beef birria with a jackfruit or mushroom birria.
Lower-sodium or lighter sauce: Use homemade consommé or broth with less salt, or skim fat from the birria sauce.
Extra spice kick: Add sliced jalapeños, pickled peppers, or pepper jack cheese to bring in heat.
Flavor enhancers: Try adding roasted garlic, smoked paprika, or a drizzle of chipotle oil after baking for depth.
Alternative meats: Use lamb, goat, or even shredded chicken birria for different textures and flavor profiles. For another pizza variation, try this delicious tomato and feta pizza recipe for a Mediterranean vibe.

Cooking Time

Here’s how much time you’ll spend overall:

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 20 minutes (this includes inactive time, such as heating the oven and letting the stone or pan get hot)

Equipment you need

Here are the tools I used and what they’re useful for:

Pizza stone (or rimmed baking sheet / large cast-iron skillet) — to get that intense heat from below so the crust crisps nicely.
Pizza peel (optional) — makes transferring the pizza in and out of the oven safer and easier.
Rolling pin — helps roll or stretch dough to the right size and shape without tearing.
Spoon — to spread consommé and distribute toppings evenly.
Small saucepan — to reheat the reserved consommé for dipping.

How to Make Crispy Oven-Baked Birria Pizza Recipe Name?

Preheat and prepare the oven

First, I set my oven to its highest possible temperature (around 500°F or as high as it will go). I placed the pizza stone (or rimmed sheet or skillet) on the bottom rack and let it heat for about 45 minutes so it gets super hot. That way the crust begins cooking immediately and becomes crisp.

Stretch and shape the dough

Next I rolled or stretched the pizza dough on a lightly floured or parchment paper surface. I judged the size by the stone or pan I’ll use.

I aimed for a thickness of about ¼ to ½ inch in the center, with slightly higher edges so toppings don’t spill over as it bakes.

Assemble the pizza

Once dough’s ready, I sprinkled cornmeal on my peel or on parchment paper, then transferred the shaped dough onto it. I spread about one-third cup of the birria consommé over the dough, leaving the edges bare.

Then I added about 1½ cups of shredded cheese, followed by all the shredded birria meat, and topped with the rest of the cheese for a good cheese pull.

Bake until golden and bubbly

I slid the assembled pizza into the hot oven onto the stone or pan. I baked it for 10-15 minutes — enough for the crust to get golden and crispy and for the cheese to melt and bubble.

While it’s baking, I warmed the remaining consommé separately in a saucepan (or microwave) to serve on the side for dipping.

Garnish and serve

After the bake, I let the pizza cool for a minute or two so cheese doesn’t slide everywhere. Then I scattered thin slices of red onion and lots of fresh cilantro over the top.

Optional lime wedges come handy here to squeeze for brightness. I followed with a small bowl of hot consommé so every slice can be dipped.

Additional Tips for Making this Recipe Better

From my hands-on experience, these small tweaks make a big difference:

I always let the oven and pizza stone heat fully (45 minutes) so the crust crisps from the bottom. If skipped, the pizza tends to be a bit doughy.
I spread the consommé thinly; too much makes the crust soggy. Less is more when it comes to liquids.
I mix cheese types if I want a richer flavor — combining Oaxaca (or good melty Mexican cheeses) with mozzarella gives both stretch and flavor.
I use thin slices of onion added after baking for crunch and contrast; bake the onion and it loses sharpness.
I don’t rush serving — slicing just before serving helps keep melty cheese, crisp crust, and bright fresh toppings all in sync.

How to Serve Crispy Oven-Baked Birria Pizza Recipe Name?

Serving this well makes it even more satisfying:

Slice into wedges (as you would regular pizza), and serve on a wooden board or stone platter for rustic appeal.
Garnish with extra fresh cilantro and a few lime wedges on the side. The green and citrus make it look vibrant.
Provide small bowls of warmed birria consommé on the side so people can dip each slice. It’s part of the joy.
Pair with simple sides: a light salad, pickled jalapeños, or grilled corn — something fresh to balance the richness. For more dinner inspiration, browse these dinner recipes that bring comfort and variety.

Nutritional Information

Here are rough estimates per serving (serves about 4):

Calories: ~869 kcal — this is quite rich, thanks to the meat, cheese, and dough.
Protein: ~52 g — beef birria and cheese make it protein-packed.
Carbohydrates: ~60 g — mostly from the dough and a bit in the consommé.
Fat: ~48 g — cheese and meat contribute to a high fat content.

Make Ahead and Storage

Make Ahead

You can prepare the birria meat and sauce in advance. Once cooked and shredded, store them together in the fridge for up to 3 days. When ready to assemble, just combine with fresh dough and bake.

Storage

Leftover pizza (already baked) keeps well in an airtight container in the refrigerator for about 3 days. To protect crispness, don’t stack slices.

Freezing and Reheating

You can freeze the birria meat (without assembling into pizza) — that freezes much better. Dough also can be frozen separately. When reheating already baked slices, I either use a skillet or bake in a hot oven to restore the crisp crust instead of using a microwave.

Why You’ll Love This Recipe?

Here are the reasons I fell for this birria pizza (and why you might too):

Flavor meltdown: The combination of tender birria, rich consommé, and melted cheese is deeply satisfying.
Versatility: Leftover birria gets a second life here. You can also adapt meats, cheeses, and toppings to your taste.
Textural contrast: Crisp crust + gooey cheese + juicy meat + fresh onions & cilantro gives a beautiful mix in every bite.
Fun dipping experience: Having consommé to dunk each slice keeps things interactive and extra tasty.
Impressive but not hard: Though it looks and tastes restaurant-quality, steps are straightforward, no fancy gear required (though hot oven helps).

Ash Tyrrell