INTRODUCTION
Crispy Oven-Baked Birria Pizza brings together rich birria beef and melty cheese on a thin, crisp crust. This pizza uses leftover birria and its broth to add deep flavor. You bake it hot and fast to get a crunchy edge and bubbly cheese. It is easy to make at home with simple tools. If you love bold, savory food, this pizza will please you. For another simple crispy dish idea, try a recipe for a crispy chicken sandwich that uses a similar crisp method.
WHY YOU WILL LOVE THIS RECIPE
You will love this pizza because it is both familiar and exciting. It takes a favorite Mexican stew and turns it into a fun, shareable pizza. The crust is thin and crunchy. The cheese melts and browns, and the birria gives a smoky, spicy taste. You also get a warm dipping broth that makes every bite richer. This dish is great for a weeknight dinner or for guests. If you like crunchy sides, you might also enjoy crispy zucchini fritters as a starter with this pizza.
HOW TO MAKE Crispy Oven-Baked Birria Pizza
This pizza is simple when you have cooked birria ready. The key is a very hot oven and a preheated stone or pan. You will build the pizza on parchment, slide it into the oven, and bake until the crust is golden and the cheese bubbles. Keep the birria broth warm for dipping. The result is a crunchy pizza with juicy, spicy beef in each bite.
EQUIPMENT NEEDED
- Oven that can reach 500°F.
- Pizza stone or heavy baking sheet.
- Pizza peel or large flat spatula.
- Parchment paper.
- Rolling pin or hands to stretch dough.
- Small pot for warming consommé.
- Sharp knife for slicing onion and cilantro.
- Cheese grater if you shred your own cheese.
For a fast option, you can use a cast iron skillet instead of a pizza stone. If you like one-pan meals, check this crispy garlic chicken fried rice for another pan method.
Ingredients You’ll Need :
- 1 lb fresh pizza dough
- 2-3 tablespoons cornmeal for dusting
- 1½ cups birria consommé, divided
- 2 cups shredded Oaxaca cheese or mozzarella
- 1½ cups leftover beef birria, shredded
- ½ medium red onion, thinly sliced
- Fresh cilantro for garnish
- Lime wedges for serving
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 500°F and place pizza stone on bottom rack for 45 minutes.
- Roll pizza dough on parchment paper to ¼-½ inch thick with slightly taller edges.
- Sprinkle pizza peel or parchment with cornmeal and transfer dough.
- Spoon ⅓ cup birria consommé onto dough, leaving 1-inch border.
- Sprinkle 1½ cups cheese evenly, add birria beef, then remaining ½ cup cheese.
- Bake 10-15 minutes until crust is golden and cheese is bubbly.
- Heat remaining consommé for dipping sauce.
- Garnish with red onion and cilantro, serve with lime wedges and warm consommé.
HOW TO SERVE Crispy Oven-Baked Birria Pizza
Cut the pizza into wedges. Serve each wedge with a small bowl of warm consommé for dipping. Add sliced red onion and fresh cilantro on top just before you eat for a bright, fresh bite. A squeeze of lime over the slice adds a sharp, bright note that balances the rich beef and cheese. For a light side that goes well with this pizza, you can serve a side of crispy black bean tacos or a simple salad.
STORAGE & FREEZING : Crispy Oven-Baked Birria Pizza
- Short term: Store leftover pizza in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to keep the crust crisp.
- Freezing slices: Cool pizza completely, wrap slices in plastic, then foil, and freeze up to 2 months. Reheat from frozen in a 400°F oven on a baking sheet until hot and crisp.
- Consommé: Store consommé in a sealed jar in the fridge for up to 3 days. Reheat on the stove before serving.
SERVING SUGGESTIONS
Serve this pizza with simple sides that do not hide the birria flavor. Try charred corn, a green salad, or quick pickled onions. You can also offer extra bowls of fresh cilantro and lime wedges. If you want more crunchy texture, add a side of roasted potatoes or try a plate of pepperoni-style small bites like these pepperoni pizza cottage cheese egg muffins for kids or guests.
VARIATIONS
- Vegetarian: Replace the birria with seasoned shredded jackfruit or mushrooms and use vegetable consommé.
- Spicy: Add thin slices of jalapeño or a sprinkle of chili flakes to the cheese before baking.
- Cheesy: Mix Oaxaca with a sharper cheese like cheddar for a richer bite.
- Thin crust: Roll dough thinner and bake a bit less to keep a light crunch.
- Deep dish: Use a cast iron pan and more dough for a thicker, softer crust.
FAQs
Q: Can I make this pizza without a pizza stone?
A: Yes. Use a heavy baking sheet or an upside-down pan. Preheat the sheet in the oven for a few minutes to get a crisp bottom.
Q: Can I use fresh birria that is not shredded?
A: You can. Chop or shred the meat into small pieces so it spreads evenly on the pizza.
Q: How hot should my oven be?
A: 500°F is best for a crisp crust and good cheese melt. If your oven cannot go that high, use the highest setting and bake a bit longer.
Q: Can I freeze the pizza before baking?
A: Yes. Assemble the pizza on parchment, wrap it tightly, and freeze. Bake from frozen but add a few extra minutes until the center is hot and the cheese bubbles.
Q: What cheese is best for this pizza?
A: Oaxaca or mozzarella works best for melt and stretch. You can mix cheeses for more flavor.
Q: Can I use store-bought dough?
A: Yes. Fresh dough from a store or bakery works well. Let it sit at room temperature for 20 minutes so it stretches easily.
MAKE-AHEAD TIPS FOR Crispy Oven-Baked Birria Pizza
- Prepare the birria and consommé a day ahead and store in the fridge. Use the cold beef the next day and warm the consommé when ready to serve.
- Shred the cheese and place it in a zip bag in the fridge. Slice onions and keep them in a small airtight container.
- If you want to save time, roll the dough out and keep it on lightly floured parchment in the fridge for up to 2 hours before baking. Bring it to room temp for 10 to 15 minutes before topping.
- You can assemble multiple pizzas on parchment and freeze each on a tray, then move to bags. Bake from frozen and add a minute or two to the time.
Conclusion
This Crispy Oven-Baked Birria Pizza gives a new life to birria by turning it into a shareable, crispy pizza that everyone will enjoy. The warm consommé for dipping makes each bite rich and soulful. For a step-by-step version and extra tips from the original source, see Crispy Oven-Baked Birria Pizza – Well Seasoned Studio.
Crispy Oven-Baked Birria Pizza
Ingredients
Method
- Preheat oven to 500°F and place pizza stone on bottom rack for 45 minutes.
- Roll pizza dough on parchment paper to ¼-½ inch thick with slightly taller edges.
- Sprinkle pizza peel or parchment with cornmeal and transfer dough.
- Spoon ⅓ cup birria consommé onto dough, leaving 1-inch border.
- Sprinkle 1½ cups cheese evenly, add birria beef, then remaining ½ cup cheese.
- Bake for 10-15 minutes until crust is golden and cheese is bubbly.
- Heat remaining consommé for dipping sauce.
- Garnish with red onion and cilantro, serve with lime wedges and warm consommé.