Birria Pizza Recipe – The Bold, Spicy, Cheesy Twist You’ll Fall in Love With
If you’re here, you already know I have a thing for pizza. But this? This isn’t just pizza — it’s a flavor storm. The Birria Pizza is smoky, cheesy, saucy, and so unapologetically rich that one bite might just make you forget every plain ol’ pepperoni you’ve ever had.
I first made this beauty after a leftover birria taco night. The tender beef, that deep red consommé, the gooey cheese — I thought, “Why not marry taco night with pizza night?” And honestly… it was love at first bite.
Today, I’m walking you through exactly how to make the perfect Birria Pizza — crispy crust, melty cheese, juicy birria, and that famous dipping sauce on the side.
Why This Birria Pizza Works
- Bold flavors from slow-cooked, chili-rich birria.
- Crispy, golden crust that can handle the saucy topping.
- Two textures in one bite — juicy beef + melty cheese.
- A built-in dipping experience thanks to the consommé.
Ingredients You’ll Need
Here’s your Birria Pizza grocery list — nothing too fancy, but trust me, every ingredient plays its role.
| Ingredient | Quantity |
|---|---|
| Beef chuck roast | 2 lbs (900g) |
| Dried guajillo peppers | 4 |
| Dried ancho peppers | 2 |
| Chipotle peppers in adobo | 2 tbsp |
| Garlic cloves | 6 |
| White onion | 1 (large) |
| Roma tomatoes | 2 |
| Beef broth | 4 cups |
| Apple cider vinegar | 2 tbsp |
| Oregano | 1 tsp |
| Ground cumin | 1 tsp |
| Bay leaves | 2 |
| Salt | to taste |
| Black pepper | to taste |
| Olive oil | 3 tbsp |
| Pizza dough (homemade or store-bought) | 1 lb (450g) |
| Mozzarella cheese (shredded) | 2 cups |
| Oaxaca cheese (shredded) | 1 cup |
| Fresh cilantro (chopped) | 2 tbsp |
| Lime wedges | for serving |
Step-by-Step: How to Make the Ultimate Birria Pizza
Step 1: Make the Birria Base
- Prep the chilies – Remove stems and seeds from guajillo and ancho peppers. Soak them in hot water for 15 minutes until soft.
- Blend the sauce – In a blender, add soaked chilies, chipotle peppers, garlic, tomatoes, vinegar, oregano, cumin, and 1 cup beef broth. Blend until silky.
- Sear the beef – In a large pot, heat olive oil. Sear beef chunks until browned on all sides.
- Simmer low & slow – Add the blended sauce, remaining broth, onion, bay leaves, salt, and pepper. Cover and cook on low for 3 hours (or until meat shreds easily).
Step 2: Shred the Beef
Once cooked, remove beef from the pot. Shred it with two forks — it should fall apart with almost no effort. Keep the consommé (that rich, deep broth) aside for dipping.
Step 3: Prepare the Pizza Dough
- If using homemade dough, let it rise until puffy.
- Stretch or roll it into your desired size.
Tip: A medium-thick crust holds up better against the saucy toppings.
Step 4: Assemble the Pizza
- Preheat your oven to 475°F (245°C).
- Brush the crust lightly with olive oil.
- Sprinkle a base layer of mozzarella and Oaxaca cheese.
- Spread the shredded birria beef generously.
- Add a bit more cheese on top (because why not?).
- Spoon some consommé over for extra flavor — but not too much or your crust will get soggy.
Step 5: Bake to Perfection
Slide the pizza into the hot oven and bake for 12–15 minutes, until the crust is golden and the cheese is bubbling.
Step 6: Garnish & Serve
Once baked, sprinkle with fresh cilantro. Serve hot with a side of consommé for dipping and a squeeze of lime.
Tips & Tricks for the Best Birria Pizza
- Don’t rush the beef — The magic of birria comes from slow cooking.
- Mix cheeses — Mozzarella for stretch, Oaxaca for melt and flavor.
- Preheat your pizza stone or tray — This ensures a crisp base.
- Go easy on the consommé — Save most for dipping, not drenching.
FAQ – Birria Pizza Edition
Q: Can I use chicken instead of beef?
A: Yes! Birria works beautifully with chicken thighs — just reduce the cooking time.
Q: What if I can’t find guajillo or ancho chilies?
A: Use dried New Mexico chilies or even mild red chili powder as a substitute.
Q: Can I make this ahead?
A: Absolutely. Make the birria a day in advance — it actually tastes better the next day.
Final Thoughts
Birria Pizza is the lovechild of two food worlds that were destined to meet — Mexican comfort meets Italian classic. Once you try it, you’ll never look at pizza the same way again.
So this weekend, forget takeout. Make this at home, dip that cheesy slice into warm consommé, and let yourself fall into a deep, happy food coma.
Craving more pizza adventures? Read more about my [Detroit Pizza Recipe] and take your homemade pizza game to the next level.
See Also: Best Fruit Pizza Recipe – Fresh, Colorful & Easy Dessert
