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Close-up of birria pizza topped with shredded meat, melted cheese, red onions, and fresh cilantro

Birria Pizza Recipe

Birria pizza features tender, slow-cooked beef, a rich consomé sauce, and gooey melted cheese on a crispy crust.
It’s a perfect choice for parties, family dinners, or a creative way to enjoy leftovers. Pair it with a side of lime wedges and fresh cilantro for an unforgettable meal.
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Prep Time 30 minutes
Cook Time 4 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 5
Calories 550 kcal

Equipment

  • Dutch oven or slow cooker for birria
  • Large skillet
  • Rolling pin optional, if making homemade dough
  • Baking sheet or pizza stone
  • Tongs
  • Basting brush
  • Measuring cups and spoons

Ingredients
  

For the Birria

  • 2 lbs  beef chuck roast or short ribs
  • 2 dried guajillo chiles seeded
  • 2 dried ancho chiles seeded
  • 1 chipotle pepper in adobo sauce
  • 1 medium onion quartered
  • 4 cloves garlic
  • 1 can diced tomatoes (14 oz)
  • 2 cups beef broth
  • 1 tsp  ground cumin
  • 1 tsp  dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

For the Pizza

  • 1 lb pizza dough homemade or store-bought
  • 1 cup birria consomé strained broth
  • 1 ½ cups  shredded mozzarella cheese
  • ½ cup  shredded Oaxaca or Monterey Jack cheese
  • 1 cup  cooked birria meat shredded
  • ½ medium red onion sliced thinly
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Step 1: Prepare the Birria
    Toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Soak them in hot water for 10 minutes.
    Blend the soaked chiles with the chipotle pepper, onion, garlic, diced tomatoes, and 1 cup of beef broth until smooth.
    Season the beef with salt and pepper, then sear it in a Dutch oven until browned on all sides.
    Pour the blended sauce over the beef. Add the remaining beef broth, cumin, oregano, and bay leaf.
    Cover and cook on low heat for 3-4 hours (or 8 hours in a slow cooker) until the meat is tender and easily shreds. Remove the meat and strain the consomé for later use.
    Close-up of tender birria meat simmering with tomatoes, onions, and spices in a pan
  • Step 2: Prepare the Pizza Base
    Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
    Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a baking sheet or parchment paper.
    A young child focused on kneading pizza dough on a floured countertop
  • Step 3: Assemble the Pizza
    Brush a thin layer of birria consomé onto the pizza dough.
    Sprinkle an even layer of mozzarella and Oaxaca cheese over the dough.
    Add the shredded birria meat and sliced red onion.
    Bake in the oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
    A hand adding red onions to a birria pizza topped with shredded meat and cheese on a wooden surface
  • Step 4: Garnish and Serve
    Drizzle a small amount of consomé over the baked pizza for extra flavor.
    Garnish with fresh cilantro and serve with lime wedges on the side.
    Slice and enjoy while warm, with extra consomé for dipping.
    Close-up of a birria pizza slice with melted cheese, meat, red onion, and fresh cilantro on a wooden board

Video

Notes

Nutritional Information (Per Slice):
  • Carbohydrates: 45g
  • Protein: 30g
  • Fat: 28g
Cooking Tips:
  • Make Ahead: Prepare the birria meat and consomé in advance to save time on pizza night.
  • Crispier Crust: Preheat your baking sheet or pizza stone to achieve a perfectly crispy base.
  • Spice Level: Adjust the amount of chipotle and ancho chiles to your desired heat level.
Keyword Homemade Pizza, Mexican Fusion, Pizza, Recipe