Irresistible Birria Pizza: A Flavorful Delight!

Name: Irresistible Birria Pizza: A Flavorful Delight!
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 2 flour tortillas or 1 ball of pizza dough; 2 cups shredded birria meat (beef chuck or goat); 1½ cups shredded Oaxaca cheese (or mozzarella); 2 dried ancho chilies; 2 dried guajillo chilies; 1 dried chipotle chili (optional, for heat); 1 white onion (half for broth, half diced for topping); 4 cloves garlic; 2 bay leaves; 1 teaspoon cumin; 1 teaspoon dried oregano; ¼ teaspoon ground cloves; 4 cups beef broth; ½ cup fresh cilantro, chopped; 1 lime, cut into wedges; Consommé from birria for dipping

by Jannet Lisa

19 de May de 2025

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Ever wondered what happens when the rich, savory flavors of birria meet the beloved comfort of pizza? You’re about to discover the best birria pizza recipe that will revolutionize your homemade pizza game forever.

This birria pizza combines the slow-cooked, tender meat and complex spices of traditional Mexican birria with the familiar, crowd-pleasing format of pizza. The result? An absolutely irresistible fusion dish that’s surprisingly easy to make at home.

Whether you’re looking for a creative weekend cooking project or want to impress guests with something unique, this recipe delivers maximum flavor with minimal effort. Let me show you how to make this birria pizza that will have everyone asking for seconds!

The Best Reasons to Try This Birria Pizza

Uses leftover birria – Perfect way to transform yesterday’s birria tacos into today’s stunning pizza
Simple technique – No complicated pizza-making skills required for this easy birria pizza
Customizable heat level – Adjust spices to make it as mild or bold as you prefer
Perfect fusion food – Combines beloved Mexican and Italian flavors in one incredible dish
Crowd-pleaser – Even picky eaters love this birria pizza recipe with its familiar format but exciting flavors
Make-ahead friendly – Prep components in advance for quick assembly when you’re ready

This recipe strikes the perfect balance between authentic birria flavors and the accessibility of homemade pizza, making it ideal for both weeknight cooking and special occasions.

What You Need to Make Birria Pizza

To make the best birria pizza at home, you’ll need prepared birria meat (shredded), birria consommé, pizza dough (store-bought or homemade), mozzarella cheese, Oaxaca cheese, red onion, cilantro, lime wedges, and your favorite hot sauce or salsa for serving.

For the birria component, you can use leftover homemade birria or even repurpose takeout from your favorite Mexican restaurant. If you’re making birria specifically for this pizza, a pressure cooker or slow cooker makes the meat preparation incredibly easy. The key ingredients for authentic birria flavor include dried chiles (like guajillo and ancho), beef (chuck roast or short ribs work beautifully), and classic Mexican spices.

Easy and delicious homemade Birria Pizza recipe ready to enjoy - complete with ingredients list and step-by-step cooking instructions

Step-by-Step How-To Guide for Birria Pizza

Step 1: Prepare Your Birria

If you don’t already have prepared birria, you’ll need to make it first. Season 3 pounds of beef chuck roast with salt and pepper. In a blender, combine 4 dried guajillo chiles (seeds removed), 2 ancho chiles, 1 chipotle pepper, 4 garlic cloves, 1 tablespoon oregano, 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1 tablespoon vinegar, and 2 cups beef broth. Blend until smooth, then slow cook the meat with this sauce for 4-6 hours until tender and shreddable.

Tip: Make the birria a day ahead for the best flavor development and to save time on pizza day.

Step 2: Prepare Pizza Dough and Preheat

Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating for at least 30 minutes. Roll out your pizza dough on a floured surface to your desired thickness (approximately 12-14 inches for a medium pizza).

Tip: For the best texture, let refrigerated dough come to room temperature for at least 30 minutes before shaping.

Step 3: Create the Birria Pizza Base

Instead of traditional tomato sauce, brush 2-3 tablespoons of the birria consommé (the flavorful broth) onto your pizza dough. This creates an incredible flavor base that infuses the entire pizza with rich birria essence.

Tip: Don’t oversaturate the dough or it may become soggy – a light layer is perfect.

Step 4: Add Cheese Layer

Sprinkle a generous layer of shredded mozzarella cheese (about 1 cup) evenly over the consommé-brushed dough, followed by 1/2 cup of shredded or torn Oaxaca cheese. The combination of these two cheeses creates the perfect melt and authentic flavor profile.

Tip: For even better texture, use low-moisture mozzarella which prevents the pizza from becoming watery.

Step 5: Add Birria Meat and Toppings

Distribute about 1-1.5 cups of your shredded birria meat evenly across the cheese layer. Add thinly sliced red onion (about 1/4 cup) and any other toppings you desire. Some great options include sliced jalapeños for heat or thinly sliced radishes for crunch.

Tip: Don’t overload your pizza with too many wet toppings or the center may not cook properly.

Step 6: Bake to Perfection

Transfer your assembled pizza to a pizza stone, preheated baking sheet, or pizza pan. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and starting to brown in spots.

Tip: Rotate the pizza halfway through baking for even browning.

Step 7: Finish and Garnish

Remove the pizza from the oven and immediately garnish with fresh chopped cilantro (about 2 tablespoons). Let it rest for 2-3 minutes before slicing. Serve with lime wedges for squeezing over individual slices, and small bowls of warm birria consommé for dipping the crust.

Tip: For an extra-authentic touch, drizzle a small amount of the birria fat (that rises to the top of the consommé) over the pizza right after it comes out of the oven.

Nutritional Info Snapshot

This birria pizza offers a satisfying balance of macronutrients while delivering incredible flavor:

Calories: Approximately 350-400 per slice (1/8 of a medium pizza)
Protein: 20g per slice (perfect for muscle recovery and satiety)
Carbohydrates: 30g per slice (provides needed energy)
Fat: 18g per slice (contributes to the rich flavor profile)

This pizza can be made more keto-friendly by using a low-carb pizza crust alternative, such as a cauliflower or almond flour base. The birria itself is naturally low in carbs and high in protein, making it a nutritious topping choice.

Additionally, this recipe contains significant amounts of vitamin B12, zinc, and iron from the beef, as well as antioxidants from the dried chiles and fresh garnishes.

Storage and Reheating Instructions

Properly storing and reheating your birria pizza ensures it maintains its delicious flavor and texture for days after making it:

Refrigerator Storage: Store leftover birria pizza in an airtight container or wrapped tightly in aluminum foil for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezer Storage: For longer storage, individually wrap slices in plastic wrap, then place in a freezer-safe bag. Frozen birria pizza will maintain quality for up to 2 months. Label with the date to track freshness.

Reheating Methods:

Oven (Best Method): Preheat to 375°F and place pizza on a baking sheet. Heat for 8-10 minutes until thoroughly warmed and crisp.
Skillet: For a quick crispy crust, heat slices in a covered non-stick skillet over medium-low heat for 4-5 minutes.
Avoid Microwave: While convenient, microwaving will make the crust soggy. If you must use a microwave, limit to 30-second intervals and finish in a hot skillet to crisp up.

Tip: For the absolute best leftover experience, serve reheated pizza with a small side of warmed birria consommé for dipping, just like the fresh version.

Top FAQs About Birria Pizza

Can I make birria pizza without making birria from scratch?

Absolutely! You can use leftover birria from a restaurant or even adapt the recipe using pre-made pulled beef or pot roast. Simply season the pre-cooked meat with additional cumin, dried oregano, and chili powder, then moisten with beef broth reduced with a small amount of tomato paste for a quick “consommé” substitute. While not 100% authentic, it will still deliver delicious flavor for your pizza.

How can I adjust the spice level of my birria pizza?

Easily control the heat by adjusting these components: For milder pizza, remove all seeds from the dried chilies when making birria and reduce or eliminate the chipotle pepper. For spicier pizza, include some of the seeds, add fresh sliced jalapeños as a topping, or serve with hot sauce on the side. The cheese helps buffer spiciness, so those who prefer less heat can add extra.

What’s the best pizza dough to use for birria pizza?

While any pizza dough works well, a slightly thicker dough with good chew stands up best to the hearty birria toppings. Store-bought dough is perfectly fine, but if making your own, consider a dough with a touch of olive oil for flavor and pliability. Traditional thin Neapolitan-style crust can work but may become soggy under the consommé and toppings, while a thicker Detroit or Sicilian-style crust provides sturdy support.

Can I prepare components of birria pizza ahead of time?

Definitely! The birria itself tastes even better made 1-2 days ahead as flavors continue developing. You can also pre-shred the cheeses and pre-slice the onions and store them separately in the refrigerator. The only elements best prepared just before baking are the dough (should be fresh or freshly thawed) and the final assembly. This makes birria pizza perfect for entertaining – prep everything ahead and quickly assemble when guests arrive.

Wrapping It Up: Final Tips

This birria pizza recipe offers an incredible fusion experience that brings together two beloved culinary traditions in one irresistible dish. The rich, complex flavors of Mexican birria pair surprisingly well with the familiar comfort of pizza, creating something truly special that will impress family and friends alike.

Don’t be afraid to make it your own by adjusting spice levels or adding your favorite toppings. The beauty of this recipe is its flexibility while maintaining that distinctive birria character. The combination of the consommé-brushed crust, tender meat, and melty cheese creates a magical bite every time.

Remember to save any leftover consommé for dipping your pizza crusts – this step elevates the entire experience and is not to be missed! I’d love to hear how your birria pizza turns out, so please share your results in the comments below.

Ready to try something new and exciting in your kitchen? This best birria pizza recipe is waiting to become your new favorite fusion dish!