Birria Pizza is what I make when I cannot decide between taco night and pizza night, and honestly, it fixes everything. If you have ever stared into the fridge wondering how to turn leftover birria into something exciting, this is your answer. It is crispy, cheesy, a little messy in the best way, and it makes the whole kitchen smell unreal. The best part is you do not need fancy tools or restaurant skills. I will walk you through it step by step, like we are cooking side by side.
Table of Contents
What Is Birria Pizza
Think of Birria Pizza as the cozy mashup of two comfort foods. You take a pizza crust, add a layer of melty cheese, and pile on tender shredded birria meat. Then you finish it with onion, cilantro, and a little dip of consome on the side, kind of like the pizza version of birria tacos.
It is not “authentic” in a traditional sense, but it is totally respectful of the flavors. The key is the birria itself: richly seasoned meat and that deep, savory broth. When those flavors hit cheese and a crisp crust, it is game over in a good way.
I started making this at home after ordering it once and realizing I could absolutely do it myself for way less money. Plus, at home you can make it as spicy, cheesy, and extra as you want.
Ingredients You’ll Need
You can keep this simple, especially if you already have birria ready. I usually make this when I have leftover meat and consome, but you can also use store bought birria from a good local spot.
Core ingredients (my go to list)
- Pizza dough (store bought dough, flatbread, or a large tortilla for a thin version)
- Cooked birria meat (shredded beef, goat, or lamb)
- Consome (the birria broth, for dipping and brushing)
- Cheese (Oaxaca is amazing, but mozzarella works perfectly)
- Red onion or white onion (finely chopped)
- Fresh cilantro (chopped)
- Lime wedges
- Optional: sliced jalapenos, hot sauce, or salsa
If you are making birria from scratch, you will need the usual dried chiles and spices, but I am assuming you are starting with already cooked birria to keep this easy and realistic for a weeknight. If you want, you can still make a big batch of birria on the weekend and turn it into this pizza later.
How to Make Birria Pizza (Step-by-Step)
This is the part where it comes together fast. You are basically building a pizza, but with a couple of birria specific moves that make it taste like you bought it from your favorite spot.
Step by step directions
1) Preheat your oven.
Set it to 475 F if your oven can handle it. If you are using a pizza stone or steel, preheat it too. High heat helps you get that crisp crust without drying out the toppings.
2) Get your dough ready.
Roll or stretch the dough into your preferred shape. I usually go medium thick because it holds the toppings without flopping. If the dough keeps shrinking back, let it rest for 10 minutes and try again.
3) Add a little consome magic.
This is one of my favorite tricks. Lightly brush a thin layer of consome on the dough. Not soaking wet, just enough to add flavor. If you want extra richness, you can brush a tiny bit of the orange red fat from the top of the consome. That is where the wow flavor lives.
4) Cheese first, always.
Cover the dough with a good layer of cheese. Go edge to edge if you like those crispy cheese bits. I do mozzarella most of the time because it melts perfectly, then I add a little more on top later.
5) Pile on the birria meat.
Scatter shredded birria evenly across the cheese. Try not to overload the center, or it can get soggy. If your meat is super juicy, give it a quick drain so your crust stays crisp.
6) Bake it.
Bake for about 10 to 14 minutes, depending on your oven and crust thickness. You want the cheese bubbling and the crust browned. If you like the top a little more toasted, broil for 30 to 60 seconds, but watch it closely.
7) Finish it fresh.
Pull it out and let it rest 2 minutes. Then add chopped onion and cilantro. Squeeze fresh lime on top right before eating. It wakes everything up.
8) Serve with warm consome.
Warm up a small bowl of consome for dipping. Yes, dipping pizza feels a little ridiculous, but once you do it, you will not stop.
That is it. You just made Birria Pizza at home, and your kitchen probably smells like a little party happened in there.
Pro Tips for the Best Birria Pizza
If you want the kind of pizza that people keep picking at even after they are “full,” these small tips help a lot.
Go easy on wet ingredients. Birria is juicy by nature, so draining the meat for a minute keeps the crust crisp.
Use high heat. A hotter oven gives you better texture. If you bake low and slow, the dough can turn bready and soft.
Cheese matters. Oaxaca melts beautifully and gives that classic birria pull, but mozzarella is totally solid. A little Monterey Jack mixed in is also great.
Do not skip the lime. That bright squeeze cuts through the rich meat and cheese and keeps every bite from feeling too heavy.
Warm the consome. Cold consome is sad. Warm consome is the whole point.
Variations to Try
Once you make it once, you will start thinking of your own versions. Here are a few I have tested and happily eaten.
Thin and crispy version: Use a large flour tortilla or two stacked tortillas as the base. Bake fast at high heat and treat it like a crunchy flatbread.
Spicy version: Add sliced jalapenos or drizzle a smoky chile sauce over the cheese before baking.
Extra cheesy version: Add a second layer of cheese on top of the birria about halfway through baking. It locks everything in.
Birria pizza bites: Use mini naan or small flatbreads and make personal pizzas. Great for game day, and nobody has to share unless they want to.
Pan pizza style: Bake it in a cast iron skillet for a thicker crust with crispy edges. Just oil the pan lightly first.
What to Serve with Birria Pizza
This pizza is rich, so I like sides that are fresh or crunchy. Also, you do not need a ton. One or two sides and you are set.
- Extra consome for dipping, obviously
- A simple cabbage slaw with lime and salt
- Chips and salsa or chips and guacamole
- Pickled red onions for a bright bite
- A cold drink like agua fresca or a light beer
If you are serving kids or picky eaters, you can keep the onion and cilantro on the side and let everyone top their own slice. It makes dinner easier and nobody complains. Almost nobody. You know how it goes.
Storage & Reheating
If you somehow have leftovers, they keep pretty well. The flavor is still amazing the next day, but reheating the right way makes a big difference.
To store: Put slices in an airtight container in the fridge for up to 3 days. If you are stacking slices, place parchment or foil between them so they do not turn into one giant cheesy slab.
To reheat: My favorite method is a skillet. Heat a nonstick or cast iron skillet over medium heat, add the slice, and cover for a couple minutes. The bottom gets crisp again and the cheese melts without drying out.
Oven method: 375 F for about 8 to 10 minutes on a baking sheet.
Microwave method: It works, but the crust goes soft. If you do microwave, do 30 to 45 seconds, then crisp the bottom in a hot skillet for a minute.
Also, store consome separately and reheat it in a small pot or microwave safe bowl. It is your dipping sauce gold, do not waste it.
FAQs about Birria Pizza
Q: Can I make Birria Pizza without homemade birria?
Yes. Use leftover birria from a restaurant or a store bought option. Just make sure you also get consome if possible, because dipping is a huge part of the experience.
Q: What is the best cheese for this?
Oaxaca is the classic choice, but mozzarella is easy and melts great. A mix of mozzarella and Monterey Jack is a really good combo too.
Q: How do I keep the crust from getting soggy?
Drain the birria meat a little, do not overdo the consome on the base, and bake hot. Those three things fix most soggy crust problems.
Q: Can I make it ahead of time?
You can prep everything ahead: shred the meat, chop onion and cilantro, grate cheese, and portion the consome. I would still bake right before eating so the crust stays crisp.
Q: Is Birria Pizza super spicy?
Not automatically. Birria can be mild to medium depending on how it is made. You control the heat with jalapenos, hot sauce, or spicy salsa at the end.
Birria Pizza
- Total Time: 29 minutes
- Yield: 4 servings
Description
A delicious fusion of taco and pizza, featuring crispy crust, cheesy goodness, and tender birria meat.
Ingredients
- Pizza dough (store bought dough, flatbread, or large tortilla)
- Cooked birria meat (shredded beef, goat, or lamb)
- Consome (birria broth, for dipping and brushing)
- Cheese (Oaxaca or mozzarella)
- Red onion or white onion (finely chopped)
- Fresh cilantro (chopped)
- Lime wedges
- Optional: sliced jalapenos, hot sauce, or salsa
Instructions
- Preheat your oven to 475°F.
- Prepare your dough by rolling or stretching it into shape.
- Brush a thin layer of consome on the dough.
- Cover the dough with cheese, edge to edge.
- Scatter shredded birria evenly across the cheese.
- Bake for 10 to 14 minutes, until cheese is bubbling and crust is browned.
- Remove from oven and let it rest for 2 minutes, then add chopped onion and cilantro.
- Serve with warm consome for dipping.
Notes
For a crisp crust, drain excess juices from the birria meat and avoid overloading the pizza.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
Conclusion
Once you try this at home, you will see why I keep coming back to it. It is simple, it is satisfying, and it turns leftover birria into something that feels brand new. Keep your oven hot, do not skip the lime, and definitely make that warm consome for dipping. If you make Birria Pizza this week, I hope you love it as much as I do. And if you add your own twist, you are probably going to start a new craving in your house.