Irresistible Birria Pizza: A Flavorful Delight!

There’s something magical about that first bite of Birria Pizza – that moment when the rich, savory consommé meets melted cheese and crispy crust. I still remember creating my first homemade Birria Pizza recipe during a rainy Sunday afternoon, filling my kitchen with aromas that had everyone asking “what smells so amazing?” This easy Birria Pizza combines the best of both worlds: traditional Mexican birria meat with classic Italian pizza techniques. It’s a flavor fusion that’s taking over social media for good reason!

Whether you’re looking for a classic Birria Pizza for weekend entertaining or a simple homemade Birria Pizza to impress your family, this recipe delivers restaurant-quality taste with surprisingly little effort. The tender, slow-cooked beef contrasts beautifully with the crispy pizza base – creating texture and flavor magic in every bite.

Why You’ll Love This Birria Pizza

✅ Perfect fusion food – combines the best of Mexican birria tacos and Italian pizza
✅ Versatile recipe – works with store-bought or homemade pizza dough
✅ Ready in about 45 minutes if using pre-made birria meat
✅ Great for using leftover birria from your weekend batch cooking
✅ Fantastic for entertaining – slices make perfect appetizers or main dishes
✅ Family-friendly – even picky eaters love this flavor combination
✅ Makes the best use of that precious birria consommé

This is truly the best way to make Birria Pizza at home without specialized equipment or hard-to-find ingredients. Even better, this quick and easy Birria Pizza recipe can be adapted for various dietary needs and preferences!

Ingredients for Birria Pizza

For the Birria:

• 2 pounds beef chuck roast (or substitute beef short ribs or goat meat)
• 3 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 chipotle pepper in adobo sauce (optional for extra heat)
• 1 white onion, quartered
• 4 garlic cloves, peeled
• 1 tablespoon dried oregano (Mexican oregano preferred)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 bay leaves
• 1 cinnamon stick
• 2 tablespoons apple cider vinegar
• 2 cups beef broth
• Salt and pepper to taste

For the Pizza:

• 1 pound pizza dough (store-bought or homemade)
• 2 cups shredded Oaxaca cheese (substitute mozzarella if unavailable)
• 1 cup shredded Monterey Jack cheese
• ½ cup birria consommé (the cooking liquid from the birria)
• ¼ cup chopped cilantro
• ¼ cup diced white onion
• 1 lime, cut into wedges
• Fresh jalapeños, sliced (optional)

Dietary Alternatives:

• Gluten-free option: Use cauliflower pizza crust or gluten-free pizza dough
• Lower-carb option: Try a low-carb tortilla as the base instead of pizza dough
• Dairy-free: Substitute dairy-free cheese alternatives that melt well

This ingredient list contains all the must-have ingredients for Birria Pizza success, focusing on the best spices for Birria Pizza that deliver authentic flavor in every bite.

How to Make Birria Pizza – Step by Step

Preparing the Birria (Can be made 1-2 days ahead)

Step 1: Toast the dried chilies in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Step 2: Place toasted chilies in a bowl and cover with hot water. Let soak for 20-30 minutes until soft and pliable.

Step 3: Season the beef generously with salt and pepper on all sides. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Sear the meat on all sides until deeply browned, about 3-4 minutes per side.

Pro Tip: Don’t skip the searing step! This creates the rich flavor base that makes birria so special.

Step 4: In a blender, combine the rehydrated chilies, onion, garlic, oregano, cumin, coriander, chipotle pepper (if using), and apple cider vinegar. Blend until smooth.

Step 5: Pour the chili puree over the seared meat. Add the bay leaves, cinnamon stick, and beef broth. The liquid should cover about ¾ of the meat.

Step 6: Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or cook in a slow cooker on low for 7-8 hours, until the meat easily shreds with a fork.

Step 7: Once cooked, remove the meat and shred it with two forks. Strain the cooking liquid (consommé) and skim off excess fat. Return the shredded meat to about 1 cup of the consommé to keep it moist. Reserve the remaining consommé for the pizza assembly.

Make Ahead: The birria meat can be prepared up to 3 days in advance and stored in the refrigerator, making this pizza even quicker to assemble when you’re ready.

Assembling and Baking the Pizza

Step 1: Preheat your oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. Allow it to heat for at least 30 minutes for optimal crispiness.

Step 2: While the oven heats, roll out your pizza dough on a floured surface to your desired thickness (about 12-14 inches in diameter).

Step 3: Mix 2 tablespoons of the reserved birria consommé with 2 tablespoons of olive oil in a small bowl. Brush this mixture all over the pizza dough for an incredible flavor base.

Pro Tip: This oil-consommé mixture adds rich flavor to the crust and helps it get crispy and golden.

Step 4: Sprinkle half of the cheese mixture evenly over the dough, then distribute the shredded birria meat on top. Add the remaining cheese.

Step 5: Carefully transfer the pizza to the preheated stone or baking sheet (a pizza peel or the back of another baking sheet makes this easier).

Step 6: Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly browned.

Finishing Touches

Step 1: Once out of the oven, brush the outer crust with a little more consommé for extra flavor.

Step 2: Top your hot pizza with fresh cilantro and diced white onion.

Step 3: Serve immediately with small bowls of warm consommé on the side for dipping, along with lime wedges and jalapeños if desired.

Serving Suggestion: Cut into slices and serve with a small cup of warm consommé on the side for dipping, just like you would with a birria taco!

Pro Tips for the Best Birria Pizza

• For extra flavor: Brush the birria consommé on the crust both before and after baking
• Perfect texture balance: Don’t overload the pizza with too much meat or it can become soggy
• Make it spicier: Add a thin layer of adobo sauce from canned chipotles under the cheese
• Cheese optimization: Let shredded cheese come to room temperature for better melting
• Crust variation: Try brushing the outer crust with garlic butter after baking
• Quick version: Use leftover birria from tacos or purchase prepared birria from Mexican restaurants
• Extra indulgence: Drizzle a small amount of Mexican crema in a zigzag pattern over the finished pizza

Can I prepare Birria Pizza ahead of time?
You can prepare all the components in advance. Make the birria up to 3 days ahead and store it in the refrigerator. You can even assemble the pizza a few hours before baking, just keep it refrigerated and bring to room temperature about 20 minutes before baking.

What makes Birria Pizza extra special?
The secret is in the consommé! That rich, flavorful cooking liquid from the birria adds incredible depth to the pizza. Using it to brush the dough and as a dipping sauce elevates this beyond ordinary pizza.

Best Ways to Serve Birria Pizza

The best way to serve Birria Pizza is straight from the oven while it’s hot and the cheese is at peak meltiness. Cut into triangular slices like traditional pizza and serve each portion with a small ramekin of warm birria consommé for dipping.

Perfect Pairings:

• Mexican-style rice and refried beans for a hearty meal
• Light green salad with cilantro-lime dressing for balance
• Mexican street corn (elote) for a complete feast
• Chips and guacamole as an appetizer

Drinks That Complement Birria Pizza:

• Mexican beer with lime
• Michelada (Mexican beer cocktail)
• Horchata for a non-alcoholic option
• Pineapple agua fresca for a refreshing contrast
• Bold red wines like Zinfandel or Tempranillo

Ideal Occasions:

• Game day gatherings
• Casual dinner parties
• Weekend family dinners
• Cinco de Mayo celebrations
• Fusion food theme nights

Nutritional Information

Per slice (based on 8 slices per pizza)

Calories: 320 kcal
Protein: 18g
Carbohydrates: 27g
Fat: 16g
Fiber: 2g
Sugar: 2g
Sodium: 480mg

Nutrition facts are estimates and will vary based on exact ingredients used.

Lighter version: Use a thin crust base and reduce cheese by 25% to lower the calorie and fat content.

Protein-packed option: Add an extra 2 ounces of birria meat per pizza to increase protein content.

Storage & Leftovers

How to store Birria Pizza leftovers?

Allow any leftover pizza to cool completely, then place slices in an airtight container with parchment paper between layers to prevent sticking. Refrigerate for up to 3 days. Store any remaining consommé separately in a sealed container for up to 5 days in the refrigerator.

Best way to reheat Birria Pizza?

For the best texture when reheating, place cold pizza slices on a baking sheet in a preheated 350°F (175°C) oven for 8-10 minutes until heated through and the cheese has re-melted. Avoid microwave reheating which can make the crust soggy. Warm the consommé separately on the stovetop or in the microwave.

Can I freeze Birria Pizza?

While you can freeze the assembled but unbaked pizza for up to 1 month, the best approach is to freeze the components separately:

• Freeze shredded birria meat in its consommé for up to 3 months
• Freeze pizza dough separately (raw) for up to 3 months
• Assemble and bake fresh when ready to eat

4 FAQs About Birria Pizza

1. Can I use store-bought rotisserie chicken instead of beef for a quicker version?

Yes! While not traditional birria, you can create a similar flavor profile by shredding rotisserie chicken and simmering it in a simplified consommé made with chicken broth, dried chilies, and spices for about 20 minutes. This shortcut still delivers great flavor when you’re short on time.

2. What can I substitute for dried chilies if I can’t find them?

If guajillo and ancho chilies aren’t available, you can substitute 3-4 tablespoons of good quality chili powder mixed with 1 teaspoon of smoked paprika. The flavor won’t be identical, but you’ll still achieve a delicious result. Another option is to use canned enchilada sauce as a starter for your birria.

3. Is Birria Pizza spicy?

Traditional birria has a moderate heat level from the dried chilies, but you can easily control the spiciness. For a milder version, remove all seeds from the chilies and skip the optional chipotle. For more heat, include the chipotle and add fresh sliced jalapeños on top after baking.

4. Can I make Birria Pizza in an outdoor pizza oven?

Absolutely! Birria Pizza adapts beautifully to cooking in an outdoor pizza oven. The high heat (700-900°F) will create an amazing crispy crust in just 1-2 minutes. Just be sure to work quickly when assembling the pizza, and keep a close eye on it while cooking as it will bake much faster than in a conventional oven.

Ready to Enjoy Your Homemade Birria Pizza!

This Birria Pizza recipe brings together the best of two beloved culinary traditions in one unforgettable dish. The rich, slow-cooked flavors of authentic Mexican birria paired with the comfort and familiarity of pizza create something truly special that friends and family will request again and again.

What makes this recipe stand out is how it transforms traditional birria into something new while honoring its origins. The consommé—that liquid gold produced during the slow-cooking process—becomes the secret flavor booster that elevates this pizza beyond ordinary fusion food.

Whether you’re already a birria fan looking for new ways to enjoy those flavors or a pizza lover seeking adventure, this Best Birria Pizza Recipe delivers satisfaction in every bite. Don’t forget to serve it with extra consommé on the side for the ultimate dipping experience!

Have you tried making Birria Pizza at home? Share your experience in the comments below! And if you loved this recipe, don’t forget to save it and share it with friends who appreciate amazing fusion food.

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