Birria pizza is the bold, flavor-packed fusion dish that’s taking food lovers by storm. Imagine juicy, slow-cooked beef birria with all its spiced richness, layered over crispy pizza crust, melted cheese, and that signature consommé drizzle. In this article, we’ll explore what makes birria pizza so irresistible, how to make it at home, essential ingredients, and delicious tips for serving and storing. Whether you’re a birria fan or just pizza-obsessed, this guide will help you master the ultimate Mexican-Italian comfort food hybrid. Let’s dive into the crunchy, cheesy, saucy magic that is birria pizza.
Table of Contents
Table of Contents
My love for birria pizza began the same way most of my kitchen adventures do—with Grandma’s stories, Mom’s multitasking in the background, and the sound of my daughter’s laughter bouncing through the house. Growing up, birria was more than just a dish. It was Grandma’s Sunday slow simmer, her Michoacán-spiced pot bubbling with love.
Why Birria Pizza Works So Well
Birria pizza is everything you want in comfort food. It’s smoky, cheesy, slightly spicy, and always satisfying. You get the warm familiarity of pizza, combined with the deep, meaty flavors of birria stew. What started as a TikTok trend quickly became a modern Mexican-American staple.
At home, I like to use a skillet to crisp the bottom before baking, and always serve it with a little bowl of consommé for dipping—just like tacos. If you’ve tried quesabirria tacos, you’ll understand why birria works so well on pizza too.
What You Need to Make Birria Pizza
Building Birria Pizza Starts with the Right Ingredients
To make a rich, cheesy, beefy birria pizza, you’ll need a few key components—tender beef birria, melty cheese, and a crust that can hold all the flavor. Whether you’re using homemade dough or a store-bought crust, the real star is the birria itself. We’ll slow cook it with dried chiles, spices, and broth to get that deep, traditional flavor. Then, we layer it up like pizza—with a Mexican twist.
Choose Your Crust and Cheese Thoughtfully
I like using a pre-baked thin crust so the bottom crisps up while holding all the juicy toppings. As for cheese, go for Oaxaca, mozzarella, or a blend of both. You want that stretchy, melty, stringy bite that pairs beautifully with the saucy beef. If you’re using fresh cheese, be sure to blot excess moisture before adding it to the pizza.
Ingredients List
For the Beef Birria:
- 2 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo (optional for heat)
- 4 garlic cloves
- 1 small onion, quartered
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 3 whole cloves
- 1 bay leaf
- 1 tbsp white vinegar
- 3 cups beef broth
- Salt and pepper to taste
- 1 tbsp oil for searing
For the Pizza:
- 1 large pizza crust (pre-baked or store-bought)
- 1½ to 2 cups shredded Oaxaca or mozzarella cheese
- 1 cup shredded cooked beef birria
- ¼ cup birria consommé (strained broth)
- ½ small white onion, finely chopped
- Fresh cilantro, chopped
- Lime wedges for serving
- Optional: pickled jalapeños or sliced avocado
How to Make Birria Pizza (Step-by-Step Method)
How to Make Birria for Pizza
The secret to incredible birria pizza starts with slow-cooked, tender beef. First, we’ll sear the meat, blend the sauce with dried chiles and spices, and then let it simmer until the beef is fall-apart soft. You can use a slow cooker, stovetop, or even an Instant Pot for faster results. Once the birria is ready, we build the pizza layer by layer and bake it to bubbling perfection.
Assembling the Pizza: Timing Matters
Make sure the birria is cool and shredded before topping your crust. Hot birria can make the crust soggy, so it’s best to let it rest first. The consommé will be drizzled over the pizza just before baking—or served on the side for dipping, just like with tacos.
Step-by-Step Instructions
Step 1: Prepare and Sear the Beef
Season your beef chuck roast with salt and pepper. Heat oil in a large pot and sear the beef chunks on all sides until browned. Set aside.
Step 2: Make the Birria Sauce
Toast the dried chiles briefly in a dry skillet, then soak them in hot water until soft. Blend chiles with onion, garlic, vinegar, spices, and 1 cup broth until smooth.
Step 3: Simmer the Beef Until Tender
Return seared beef to the pot. Pour in blended sauce and remaining broth. Add bay leaf and simmer covered for 2–3 hours until meat is fork-tender. Shred the meat and strain consommé.
Step 4: Assemble and Bake the Pizza
Preheat oven to 450°F. Place crust on baking sheet or stone. Spread shredded birria beef over crust. Add cheese and spoon consommé lightly over the top. Bake for 10–12 minutes until golden and bubbling.
Step 5: Garnish and Serve
Remove from oven and top with diced onion, cilantro, and a squeeze of lime. Slice and serve with a side of warm consommé for dipping.
Serving Ideas, Variations & Storing Your Birria Pizza
How to Serve Birria Pizza the Right Way
Birria pizza is best served hot out of the oven—oozing with cheese and still crisp on the bottom. For the full experience, pour the reserved consommé into small bowls and serve it as a dip, just like you would with quesabirria tacos
. Add a sprinkle of chopped white onion, fresh cilantro, and a squeeze of lime right before serving to brighten the rich, meaty flavor.
This dish is hearty enough for dinner but also makes a fun party appetizer when cut into squares or wedges. You can even try it on a cast iron pan for a deeper crust crisp—perfect for that golden, bubbly cheese edge.
Fun Variations You Can Try
You can get creative with your birria pizza by switching up the crust, the toppings, or the base itself. Here are a few easy ways to make it your own:
Skillet Style Pizza: Use an oven-safe cast iron skillet. Preheat it before layering your crust and toppings. This gives you a crunchier base and gooier center.
Birria Pizza Rolls: Spread the beef and cheese onto a rolled-out crescent dough, roll tightly, slice, and bake as swirls.
Quesadilla Pizza: Use flour tortillas as a thin crust option—quick and great for kids.
Extra Spicy: Add pickled jalapeños or drizzle with spicy salsa macha before baking.
Want more ways to use leftovers? Check out my creative uses for birria
guide.
How to Store and Reheat Birria Pizza
Leftover birria pizza can be stored in an airtight container in the fridge for up to 4 days. The key to keeping the crust crispy is how you reheat it:
Air Fryer: Preheat to 350°F and cook for 3–4 minutes. This restores the crust’s crisp while keeping the cheese melty.
Skillet Reheat: Heat a nonstick pan on medium. Add a splash of water, cover with lid for 1–2 minutes to melt cheese, then uncover to crisp bottom.
Avoid microwaving unless you’re in a hurry—it tends to make the crust soggy. If you have leftover consommé, store it separately and reheat on the stove for dipping.
Print
Birria Pizza Recipe: Crispy Crust, Cheesy, and Boldly Flavorful
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 1 large pizza 1x
- Category: Dinner
- Method: Baked
- Cuisine: Mexican Fusion
Description
This birria pizza combines slow-cooked beef birria, cheese, and a crispy crust with consommé on the side. A Mexican-Italian fusion perfect for dinner or parties.
Ingredients
2 lbs beef chuck roast
2 dried guajillo chiles
2 dried ancho chiles
1 chipotle in adobo (optional)
4 garlic cloves
1 small onion
1 tsp dried oregano
1 tsp cumin
½ tsp cinnamon
3 whole cloves
1 bay leaf
1 tbsp vinegar
3 cups beef broth
Salt and pepper
1 tbsp oil for searing
1 pizza crust (pre-baked)
1½ to 2 cups shredded mozzarella or Oaxaca cheese
1 cup shredded birria beef
¼ cup consommé
½ onion, chopped
Cilantro, chopped
Lime wedges
Instructions
1. Season beef and sear in hot oil until browned on all sides.
2. Toast dried chiles and soak in hot water.
3. Blend soaked chiles with garlic, onion, vinegar, and spices.
4. Return beef to pot, pour in blended sauce and broth. Simmer 2–3 hours.
5. Shred beef and strain consommé.
6. Spread beef and cheese over crust. Drizzle with consommé.
7. Bake at 450°F for 10–12 mins.
8. Top with onion, cilantro, and lime. Serve with consommé.
Notes
For crisp crust, use pre-baked crust or skillet.
Air fryer reheating: 350°F for 3–4 minutes.
Use consommé as a dip just like birria tacos.
Nutrition
- Serving Size: 2–4 slices
- Calories: 630
- Sugar: 2
- Sodium: 780
- Fat: 38
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 4
- Protein: 32
- Cholesterol: 95
Frequently Asked Questions About Birria Pizza
What is in pizza birria?
Birria pizza includes shredded beef birria, melty cheese like Oaxaca or mozzarella, consommé (the spiced broth used to stew the meat), and a crispy crust—usually pre-baked or skillet-cooked. It’s often topped with chopped onions, fresh cilantro, and lime juice. Some versions also include jalapeños or avocado. This fusion dish combines the flavors of traditional Mexican birria with the comfort of cheesy pizza, making it a delicious, bold hybrid perfect for dipping into consommé.
Why is birria suddenly so popular?
Birria became popular thanks to social media—especially TikTok and Instagram—where viral videos showed melty quesabirria tacos dipped in consommé. The trend spread quickly, with home cooks and restaurants experimenting with birria ramen, birria pizza, and birria grilled cheese. Its rich, comforting flavor, combined with the fun of dipping, helped birria capture a wide audience beyond Mexican food lovers. Now, dishes like birria pizza bring those same deep flavors to a new format.
What’s birria made of?
Traditional birria is made from beef, goat, or lamb that’s slow-cooked in a spiced broth made from dried chiles (like guajillo and ancho), garlic, onions, and warm spices like cinnamon and cloves. For birria pizza, beef chuck roast is most common. The meat is seared, simmered for hours, then shredded and served with its flavorful consommé. It’s rich, aromatic, and perfect for layering over pizza crusts or folding into tacos.
Is birria Mexican or Spanish?
Birria is 100% Mexican in origin. It comes from the state of Jalisco, with variations found in Michoacán and other regions. It was traditionally made using goat, but today beef birria is more common. The name “birria” refers to the spiced stew itself, not any one specific meat. Though Spanish colonizers influenced some Mexican food traditions, birria is deeply rooted in Mexican culture and often served during festivals, holidays, and family gatherings.
Conclusion: A Pizza Worth Every Bite
Birria pizza is more than just a trendy mash-up—it’s a mouthwatering collision of cultures, textures, and comfort. It brings the slow-simmered love of birria together with the cheesy, crusty joy of pizza night. Whether you’re making it for dinner, serving it at parties, or saving leftovers for skillet lunches, this recipe is a keeper.
From our Michoacán-rooted family kitchen to yours, this birria pizza is full of flavor, warmth, and just enough mess to make it memorable. Pair it with lime wedges and a bowl of consommé, and you’ve got a dinner worth sharing.