Ladies, let me introduce you to the food mashup that’s about to rock your world! This Birria Pizza is what happens when slow-cooked Mexican birria meets cheesy Italian pizza, and oh my goodness, it’s a match made in heaven. The first time I made this for my family, there was complete silence at the dinner table – you know, that magical kind of quiet that only happens when everyone is too busy savoring every single bite to talk! The tender, juicy birria beef layered over pizza dough with that gorgeous red consommé and stretchy cheese is simply UNREAL. Trust me, this is one of those game-changer recipes that’ll have everyone begging for the recipe!
Why You’ll Love This Recipe
- The perfect fusion of two beloved comfort foods – Mexican birria and Italian pizza
- That consommé dipping sauce takes this from delicious to absolutely mind-blowing
- Makes impressive leftovers – the flavors get even better the next day!
- Seriously crowd-pleasing for dinner parties, game days, or family meals
Ingredients
Beef chuck roast – The star of our birria, it becomes fall-apart tender after slow cooking. Short ribs or goat meat are also authentic options.
Dried chilies – Guajillo, ancho, and chipotle peppers create that deep, complex flavor base with the perfect balance of heat.
Onion and garlic – Essential aromatics that build the foundation of our incredible sauce.
Mexican spices – Cumin, oregano, bay leaves, and cinnamon bring that authentic birria flavor profile.
Pizza dough – Fresh dough is best, but store-bought works wonderfully too!
Oaxaca cheese – This melty Mexican cheese is traditional, but mozzarella makes a great substitute.
Cilantro – For that fresh, bright finish that cuts through the richness.
Lime wedges – A squeeze of citrus brightens everything up beautifully.
White onion – Diced fine for that perfect crunchy contrast to the tender meat.
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Recipe
Step 1: Prepare the birria
Start by toasting your dried chilies in a dry skillet until they become fragrant – about 30 seconds per side. Be careful not to burn them! Then soak them in hot water for about 20 minutes until they’re soft and pliable. While they’re soaking, season your beef generously with salt and pepper, then sear it in a hot Dutch oven until you get a beautiful brown crust on all sides. This step is non-negotiable, friends – it’s where so much flavor develops!
Step 2: Make the magical sauce
Drain your soaked chilies (save that water!) and blend them with garlic, onion, spices, and a cup of the soaking liquid until smooth. Pour this gorgeous red sauce over your seared meat, add enough beef broth to almost cover the meat, then toss in your bay leaves. Bring to a simmer, cover, and let it work its magic for about 3 hours until that beef is falling-apart tender. Your kitchen will smell AMAZING!
Step 3: Shred and reduce
Once your beef is tender enough to shred with a fork, remove it from the sauce and pull it apart into bite-sized pieces. Meanwhile, strain your cooking liquid and skim off excess fat (save that fat!). Return the liquid to the pot and simmer until it reduces slightly into a rich consommé. This gorgeous red liquid is liquid gold – we’ll use it twice in this recipe!
Step 4: Assemble your pizza
Preheat your oven to 475°F with a pizza stone or baking sheet inside. Stretch your pizza dough into a 12-inch circle on parchment paper. Here’s the secret move: brush some of that reserved fat from the consommé over the dough – this adds incredible flavor! Spread a thin layer of consommé as your “sauce,” then top with shredded Oaxaca cheese, your beautiful birria beef, and thin slices of onion.
Step 5: Bake to perfection
Carefully transfer your assembled pizza (with the parchment) onto your preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and starting to brown in spots. Those little caramelized bits are flavor heaven!
Step 6: Finish with flair
Remove your pizza from the oven and immediately top with fresh cilantro. Serve with small bowls of warm consommé for dipping each slice – yes, just like you would with a traditional quesabirria taco! The consommé dip is what takes this pizza from great to absolutely unforgettable.
Pro Tips for Making the Recipe
Save time by making the birria a day ahead – the flavors develop even more overnight in the refrigerator.
Brush the pizza crust edge with some of that gorgeous red fat from the top of your consommé for a flavor-packed, crispy crust.
If you’re short on time, you can make the birria in a pressure cooker – 45 minutes on high pressure will give you that same tender meat.
For extra texture, try double-baking your crust – par-bake for 3-4 minutes before adding toppings, then finish baking once topped.
How to Serve
This Birria Pizza is an experience meant to be shared! Here’s how to make it special:
Serve each slice with its own little dipping bowl of warm consommé – this interactive element makes dinner more fun!
Set up a toppings bar with extra diced onion, cilantro, lime wedges, and sliced radishes so everyone can customize.
For a complete meal, pair with a simple green salad dressed with lime vinaigrette to cut through the richness.
Make it a Mexican-inspired feast by starting with chips, guacamole, and margaritas for the adults!
Make Ahead and Storage
To make ahead:
The birria component can be made up to 3 days ahead and kept refrigerated. In fact, the flavor gets even better! Just reheat gently before assembling your pizza. The consommé can also be prepared ahead and stored separately.
Storing leftovers:
Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. The consommé should be stored separately in its own container.
Reheating:
For the crispiest results, reheat pizza slices in a skillet over medium-low heat with a lid until the cheese melts. Or use an air fryer at 350°F for 3-4 minutes. Microwave works in a pinch but sacrifices crispness. Always reheat the consommé separately on the stovetop or microwave until hot.
Freezing:
The birria meat freezes beautifully for up to 3 months! Thaw overnight in the refrigerator before using. The consommé can also be frozen in ice cube trays, then transferred to freezer bags – perfect for when you just need a little for flavoring other dishes.
Can I use leftover birria to make this pizza?
Absolutely! This recipe is PERFECT for using up leftover birria from taco night. If you already have prepared birria and consommé, you’re halfway there! Just make sure to separate the meat from the liquid, and reduce the consommé a bit more if it seems too thin for spreading on the pizza dough. Using leftovers actually makes this a quick 30-minute meal rather than the longer process of making birria from scratch. It’s like getting two amazing meals with one cooking session – now that’s what I call smart kitchen strategy!
I can’t find some of the dried chilies. What substitutions work?
Don’t worry – chili availability can vary depending on where you live! If you can’t find guajillo or ancho chilies, you can substitute with New Mexico or California dried chilies for a similar mild, fruity flavor. In a real pinch, you can use 3-4 tablespoons of good quality chili powder (not taco seasoning) mixed with a tablespoon of paprika. The flavor won’t be exactly the same, but you’ll still get that beautiful red color and nice depth. Just adjust the amount of chili powder based on how spicy you like things. Remember, this recipe is about creating joy in your kitchen, not stressing over hard-to-find ingredients!
Can I make this pizza without a pizza stone?
You absolutely can! While a pizza stone gives you that perfect crispy crust, there are several alternatives that work beautifully. An inverted baking sheet that’s been preheated works surprisingly well. A cast iron skillet is another fantastic option – preheat it in the oven, then carefully assemble your pizza in the hot skillet (be careful not to burn yourself!). You can even use a regular baking sheet with excellent results – just preheat it first to help crisp up the bottom of the crust. The key is having a hot surface to place your pizza on, regardless of what that surface is made of.
Is there a way to make this recipe less spicy for kids or sensitive palates?
Definitely! The spice level in this recipe comes mainly from the dried chilies. For a milder version, make sure to remove all seeds from your dried chilies before soaking them, and maybe reduce the quantity slightly. You could also substitute some of the spicier chilies with more mild ones like New Mexico chilies. Another trick is to add a tablespoon of brown sugar to the sauce, which helps balance the heat while adding a lovely depth of flavor. If serving to a mixed group with different spice preferences, consider making the birria on the milder side, then offering sliced fresh jalapeños or hot sauce on the side for those who want to kick up the heat!
Birria Pizza
Equipment
- Baking Sheet or Pizza Stone
Ingredients
Pizza Base
- 1/2 batch no-knead pizza dough or homemade dough
Main Toppings
- 2 cups cheese mozzarella with Monterey Jack blend
- 3/4 cup birria stew used as pizza sauce
- 1 cup birria meat shredded beef or lamb
- 1/3 cup white onion diced
- 1 jalapeño sliced
Final Toppings & Dip
- 1/3 cup white onion additional for topping
- 1/4 cup cilantro leaves minced
- 1 jalapeño sliced, extra for garnish
- 1 cup birria stew for dipping
Instructions
- Preheat the oven to the highest setting. If available, preheat a pizza stone or baking steel.
- Stretch out pizza dough to your desired thickness. Spread a layer of cheese over the dough.
- Spoon birria stew evenly over the cheese. Top with shredded birria meat and jalapeños.
- Add another sprinkle of cheese over the toppings. Bake for 15 minutes until golden and crisp.
- Once baked, top with diced onions, cilantro, jalapeño slices. Serve with extra birria stew for dipping.