Crispy Oven-Baked Birria Pizza Recipe
If you’re craving everything you love about birria tacos but want a new, crave-worthy twist, it’s time to introduce your taste buds to Crispy Oven-Baked Birria Pizza. This irresistible fusion layers tender birria meat, gooey cheese, zesty onions, and vibrant fresh toppings over a shatteringly crisp crust, all brought together by the deep, savory flavor of birria consommé. It’s got the boldness of your favorite taco night, the crispy comfort of classic pizza, and a dipping moment so satisfying you’ll wonder where it’s been all your life.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—and every ingredient earns its keep, contributing to that signature taste, stretch, crunch, and beauty in every slice. Don’t skip a thing; each part makes this pizza shine.
- 1 lb cooked birria meat (shredded, beef or goat): The star! Rich, flavorful meat soaks up the consommé and gives this pizza its signature punch.
- 1 ½ cups birria consommé (strained): The ultimate flavor booster—add some to the crust, then save the rest for dramatic dipping.
- 1 large pizza dough (store-bought or homemade): Choose your favorite base, and roll it out thin for maximum crispiness.
- 1 ½ cups shredded mozzarella cheese: Perfect melt and stretch, for that classic, dreamy pizza pull.
- ½ cup shredded Oaxaca or Monterey Jack cheese: Adds creamy richness and a bit more authentic flavor.
- ½ red onion (thinly sliced): For a pop of color and that irresistible sweet bite.
- ¼ cup chopped fresh cilantro: Lively, fresh, and the finishing touch every birria pizza needs.
- 1 tsp dried oregano: An aromatic boost that ties everything together with classic Mexi-pizza flair.
- 1 tsp chili oil or birria oil (optional): Want heat and extra savoriness? Drizzle lightly!
- Lime wedges for serving: A squeeze of citrus brightens it all up and makes flavors pop.
How to Make Crispy Oven-Baked Birria Pizza
Step 1: Preheat and Prep Your Equipment
Crank your oven up to a fiery 475°F (245°C), and set a pizza stone or baking sheet inside to heat. This is the secret to achieving that irresistible, golden bottom—so don’t skip this power move. While it gets hot, gather and measure all your toppings so you can move fast once the dough is ready.
Step 2: Roll Out the Pizza Dough
Flour your work surface and lay out the pizza dough. Roll or stretch it to your preferred thickness (thinner means crispier!). Transfer the shaped dough onto a sheet of parchment paper. This little trick makes it easy to transfer your pizza to the oven AND ensures the crust won’t stick or tear.
Step 3: Infuse the Dough with Birria Consommé
The secret sauce moment! Warm a few tablespoons of your birria consommé (or use the chili oil if you crave heat). Brush it generously over the dough. This infuses every bite with deep, savory birria notes and helps the edges crisp up beautifully in the oven.
Step 4: Layer Your Cheeses
Sprinkle the mozzarella cheese evenly across the dough, then add your Oaxaca or Monterey Jack. Make sure you leave a half-inch border so you get those glorious cheesy edges without a molten lava overflow. The combo of cheeses ensures melty, creamy goodness in every bite.
Step 5: Add Birria Meat and Toppings
Scoop mounds of your shredded birria meat over the cheeses, spreading it around for even coverage. Drop on those thin slices of red onion next—these caramelize and sweeten in the oven, adding contrast and gorgeous color. Sprinkle the oregano on top for a fragrant finish, and if you’re going bold, add a drizzle of chili oil or birria oil for extra flavor.
Step 6: Bake to Perfection
Using a pizza peel or the parchment, slide your loaded pizza onto the preheated stone or baking sheet. Bake for 10 to 12 minutes. Watch for the crust to turn golden and gloriously crisp, and for the cheese to bubble and brown in spots. If you’re a fan of extra crunch, par-bake your crust for five minutes before adding the toppings.
Step 7: Finish and Serve
Carefully remove the pizza from the oven. Immediately scatter chopped cilantro all across the top, giving it that pop of fresh flavor and color. Slice it up and serve right away, with lime wedges for everyone to squeeze over their own slice. Don’t forget a little bowl of hot birria consommé on the side—it’s perfect for dipping, just like the best quesabirria taco.
How to Serve Crispy Oven-Baked Birria Pizza
Garnishes
The magic truly happens in the final moments. Crispy Oven-Baked Birria Pizza practically demands a handful of fresh cilantro right after baking. Simple lime wedges on the side add a tangy burst that cuts through the cheese and richness. For an extra layer of awesomeness (and color), you can toss on a few pickled jalapeño slices, or even a sprinkle of cotija cheese if you like things really decadent.
Side Dishes
Balance out the bold flavors by serving your birria pizza with a cool, crunchy salad—maybe a zesty slaw with red cabbage and radishes, or some tangy pickled onions. Mexican street corn, guacamole, or a lively bean salad would also bring extra color and freshness to the table. And don’t forget the chilled drinks: aguas frescas, citrusy margaritas, or your favorite craft beer pair perfectly here.
Creative Ways to Present
This pizza shines at parties and casual get-togethers, especially when sliced into small squares for sharing. Try serving individual mini pizzas for a fun build-your-own experience—let everyone layer on their toppings and drizzle their consommé. You can also cut the pizza into strips and arrange them on a platter with little cups of consommé for easy dipping, taqueria-style.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, let your Crispy Oven-Baked Birria Pizza cool fully before wrapping slices tightly in foil or transferring to an airtight container. Store in the fridge—they’ll stay vibrant and delicious for up to 3 days. Keep the extra consommé in a separate container for reheating and dipping magic later.
Freezing
Yes, you can freeze this pizza—just slice and wrap each piece well in foil or freezer paper, then pop in a zip-top bag. Freeze for up to one month. For best results, freeze without the fresh cilantro or lime, and add those just before serving after reheating.
Reheating
To bring back that signature crisp, reheat your birria pizza slices right from the fridge or freezer in a hot oven (400°F/200°C) for 8–10 minutes. If you’re in a rush, an air fryer works wonders and keeps the crust crackly. Don’t forget to rewarm your consommé on the stove or in the microwave—it’s the dip that makes every bite special.
FAQs
Can I use leftover birria meat from another meal?
Absolutely! Leftover birria is the perfect shortcut for this recipe and actually deepens the flavor. Just be sure it’s shredded so it heats evenly and melds with the cheese.
What if I don’t have a pizza stone?
No worries at all—a sturdy baking sheet works great. Just preheat it in the oven first, and your crust will still get that drool-worthy, crispy bite.
Can I make Crispy Oven-Baked Birria Pizza vegetarian?
Of course! Swap the birria meat for roasted mushrooms or spiced jackfruit, and use a rich veggie consommé (with smoked paprika and chipotle for depth). The rest of the toppings are naturally vegetarian friendly.
Which cheese is better, Oaxaca or Monterey Jack?
Both are fantastic! Oaxaca cheese is traditional and melts luxuriously, while Monterey Jack is easier to find and brings a nice creamy flavor. Using both together is the best of both worlds, but either will do.
How do I make the crust extra crispy?
For epic crunch, roll the dough thin and par-bake for five minutes before adding toppings. Always bake on a preheated stone or hot sheet, and don’t be shy about brushing with consommé or oil before topping. That combo is pure pizza magic!
Final Thoughts
There’s something truly special about making Crispy Oven-Baked Birria Pizza at home—it’s bold, comforting, and a guaranteed crowd-pleaser, whether for a Friday night feast or your next family gathering. Give this recipe a try, and I have a feeling you’ll be adding it to your list of go-to favorites. Trust me: one bite, and you’ll never look at pizza night the same way again.
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Crispy Oven-Baked Birria Pizza Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious fusion of Mexican birria flavors on a crispy oven-baked pizza crust. This birria pizza combines tender shredded meat, gooey cheese, and aromatic spices for a mouthwatering meal.
Ingredients
Birria Pizza:
- 1 lb cooked birria meat (shredded, beef or goat)
- 1 ½ cups birria consommé (strained)
- 1 large pizza dough (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded Oaxaca or Monterey Jack cheese
- ½ red onion (thinly sliced)
- ¼ cup chopped fresh cilantro
- 1 tsp dried oregano
- 1 tsp chili oil or birria oil (optional)
- lime wedges for serving
Instructions
- Preheat and Prepare: Preheat the oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Roll out the pizza dough, brush with consommé, add cheeses, meat, onions, oregano, and chili oil.
- Bake: Transfer the pizza to the preheated stone or sheet and bake for 10–12 minutes until golden and crispy.
- Finish and Serve: Sprinkle with cilantro, serve with lime wedges and consommé for dipping.
Notes
- For extra crispiness, par-bake the crust for 5 minutes before adding toppings.
- Use leftover birria or make it fresh the day before.
- Serve with pickled jalapeños for added heat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice (1/4 pizza)
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
