Description
This Crispy Oven-Baked Birria Pizza is a delicious fusion dish combining traditional Mexican birria beef with a crunchy pizza crust, melted cheeses, and flavorful toppings. The pizza is baked to golden perfection, allowing the rich birria consommé to infuse the crust and toppings, resulting in a juicy and savory experience perfect for a satisfying main course.
Ingredients
Scale
Pizza Base and Sauce
- 1 pre-made pizza crust (or 1 pound pizza dough)
- 1/2 cup birria consommé (for sauce)
- 1 tablespoon olive oil or melted butter (for brushing crust)
Cheese and Toppings
- 1 1/2 cups shredded birria beef (with a few spoonfuls of consommé for drizzling)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 red onion (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon dried oregano
To Serve
- Lime wedges (optional)
Instructions
- Preheat Oven and Prepare Baking Surface: Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat thoroughly. This ensures a crispy crust by cooking it evenly from below.
- Shape the Dough: Roll out the pizza dough on a piece of parchment paper to your preferred thickness. This makes transferring the pizza to the oven easier and helps prevent sticking.
- Brush Crust: Lightly brush the edges of the rolled-out crust with olive oil or melted butter. This adds flavor and promotes browning for a golden, crispy crust edge.
- Apply Sauce and Cheese: Spread a thin layer of birria consommé over the pizza base to serve as the sauce. Then, evenly distribute shredded mozzarella and Oaxaca or Monterey Jack cheeses over the surface.
- Add Toppings: Scatter the shredded birria beef evenly over the cheese. Add thinly sliced red onion and sprinkle dried oregano on top for additional flavor.
- Bake the Pizza: Carefully transfer the pizza, along with the parchment paper, onto the preheated pizza stone or baking sheet. Bake for 10–12 minutes until the crust is golden and crispy, and the cheese is melted and bubbly.
- Finish and Serve: Remove the pizza from the oven and immediately top with chopped fresh cilantro. Drizzle a bit more birria consommé over the pizza if desired. Serve hot with lime wedges on the side for an optional citrusy twist.
Notes
- For an extra crispy crust, par-bake the pizza dough for 5 minutes before adding toppings.
- You can use store-bought birria or leftover birria taco filling to save time.
- Serve with extra birria consommé on the side for dipping.
- Using a pizza stone helps achieve a crispier base but a baking sheet works as an alternative.
