Description
This Crispy Oven-Baked Birria Pizza combines the rich, flavorful shredded birria beef with melty mozzarella and Oaxaca cheeses on a perfectly crisp pizza crust. Drizzled with warm birria consommé and garnished with fresh cilantro and red onions, this Mexican-American fusion dish is a delicious way to transform leftover birria into a comforting, indulgent main course.
Ingredients
Scale
Pizza Base
- 1 prepared pizza dough (about 12-inch)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
Toppings
- 1 cup shredded birria beef (pre-cooked)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Oaxaca or Monterey Jack cheese
- 1/4 cup thinly sliced red onions
- 1/4 cup chopped fresh cilantro
To Serve
- 1/2 cup birria consommé (for drizzling, warmed)
- Lime wedges (optional)
Instructions
- Preheat Oven: Set your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to allow it to heat thoroughly. This step ensures a crispy crust.
- Roll Out Dough: On a lightly floured surface, roll out the prepared pizza dough into a 12-inch circular shape. This will be the base for your pizza.
- Prepare the Crust: Transfer the dough onto a piece of parchment paper to facilitate easy transfer to the oven. Brush the dough evenly with olive oil, then lightly sprinkle the chili powder and cumin evenly over the surface for added flavor.
- Add Cheese Layers: Sprinkle the shredded mozzarella cheese evenly over the dough first, followed by the shredded Oaxaca or Monterey Jack cheese. This combination gives a rich, gooey cheese layer.
- Add Toppings: Distribute the shredded birria beef evenly over the cheese layer, and scatter the thinly sliced red onions on top for a touch of sharpness.
- Bake the Pizza: Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Finish and Serve: Remove the pizza from the oven and immediately drizzle the warm birria consommé over the top. Garnish with chopped fresh cilantro. Slice and serve hot with lime wedges on the side if desired to add a zesty brightness.
Notes
- Using leftover birria and consommé makes this a quick and easy recipe perfect for utilizing dinner leftovers.
- For an extra crispy crust, bake directly on the preheated pizza stone without parchment paper once you are comfortable handling it.
- To add heat, consider topping with jalapeños or serving with your favorite hot sauce alongside.
