Description
This Crispy Oven-Baked Birria Pizza is a delicious fusion recipe blending traditional Mexican birria beef with classic Italian pizza. Featuring tender shredded birria, melty mozzarella and Oaxaca cheese, and a lightly spiced crust, this recipe offers a unique and irresistible meal perfect for birria lovers and pizza fans alike. Baked to golden perfection with a crispy crust and topped with fresh cilantro, lime, and optional pickled jalapeños, it’s a flavorful twist that’s easy to prepare and sure to impress.
Ingredients
Scale
Pizza Base
- 1 prepared pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Cheese Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Oaxaca or Monterey Jack cheese
Birria and Garnishes
- 1 pound cooked birria beef (shredded)
- 1/2 cup birria consommé (for drizzling and spreading)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup pickled jalapeños (optional)
- Lime wedges for serving
Instructions
- Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat thoroughly. This ensures a crispy crust when baking the pizza.
- Roll Out the Dough: On a floured surface, roll out the prepared pizza dough to your preferred thickness. Brush the surface lightly with olive oil, then sprinkle evenly with garlic powder and chili powder to enhance the flavor of the crust.
- Assemble the Pizza: Carefully transfer the dough onto a sheet of parchment paper. Spread a thin layer of birria consommé over the dough as a flavorful sauce base. Evenly distribute the shredded mozzarella and Oaxaca or Monterey Jack cheeses over the consommé layer. Next, spread the shredded birria beef evenly on top of the cheese, followed by diced red onion and pickled jalapeños if using.
- Bake the Pizza: Using the parchment paper, slide the assembled pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12 to 15 minutes until the crust is golden and crispy, and the cheese has melted and is bubbly.
- Finish and Serve: Remove the pizza from the oven and immediately top with chopped fresh cilantro and a drizzle of additional birria consommé. Slice the pizza and serve hot alongside lime wedges for squeezing over each bite.
Notes
- Use leftover birria from tacos to save time when preparing this pizza.
- For a quicker meal, substitute the dough with a pre-baked pizza crust.
- Brush the outer edge of the crust with birria consommé before baking for extra crispy edges.
