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Crispy Oven Baked Birria Pizza
Ash Tyrrell

Crispy Oven Baked Birria Pizza Recipe

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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.