Directions
Step 1
Preheat the oven to 475°F. If using a pizza stone, place it in the oven while it heats.
Step 2
In a small bowl, whisk together the birria consommé, tomato sauce, Birria Blend, and tomato paste until smooth.
Step 3
Stretch the pizza dough into a 12–14 inch circle or rectangle. Brush the outer edge lightly with olive oil.
Step 4
Spread the birria sauce evenly over the dough, leaving a 1-inch border around the edges.
Step 5
Sprinkle half of the cheeses over the sauce. Evenly distribute the shredded birria beef, onions, and jalapeños, then finish with the remaining cheese.
Step 6
Bake for 15–18 minutes, or until the crust is golden brown and the cheese is bubbling with lightly browned spots.
Step 7
Remove from the oven and immediately brush the crust with a little warm birria consommé for extra flavor. Garnish with chopped cilantro, diced onion, queso fresco, and a drizzle of Mexican crema, if desired.
Step 8
Slice and serve hot with warm birria consommé and lime wedges for dipping. Just like your favorite birria tacos.
Chef's Tips
- A blend of Oaxaca and mozzarella gives the perfect combination of authentic flavor and stretchy cheese.
- Leftover birria works beautifully for this recipe.
- For extra crispiness, bake the crust for 4–5 minutes before adding the toppings.
- Add pickled red onions or sliced avocado after baking for a fresh finish.