Birria Pizza


5 from 1 votes
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Love a good fusion meal? Look no further than this delicious birria pizza to satisfy your Italian-Mexican cravings. This mouthwatering pizza features slow-cooked birria meat, gooey cheese, and spicy jalapenos. 

quesa birria pizza.

Why you’ll love this birria pizza recipe

  • It is so flavorful. If you’ve tried my quesabirria tacos, you know that birria meat and stew pack heaps of flavor. It is sweet, spicy, tangy, savory, and all things good!
  • Quick. If you have birria meat leftovers or a frozen batch, you can enjoy this pizza within minutes.  
  • Versatile. I love how versatile this pizza is. You can also use any crust you like, including a cauliflower pizza crust, eggplant base, cast iron crust, or even French bread!
  • Ultimate fusion recipe. If you love experimenting with exciting flavors and cuisines (like my Mexican pizza), this one is for you!

Looking for more birria meat recipes? Try a birria quesadilla or birria ramen.

birria pizza.

Ingredients Needed

You can never have too much birria meat, especially when there are so many tasty dishes to use it in. Let’s see what else you need:

  • Pizza dough. Get your trusted store-bought dough, or make your pizza dough from scratch. 
  • Birria cooking liquid and meat. You’ll need this flavorful stew to sauce up the pizza, along with the meat. Follow my quesabirria tacos recipe to make the tastiest birria sauce.

Birria meat substitute

Any flavorful Mexican style meat works, including carnitas, barbacoa, or something hearty like al pastor or chicken al pastor. All of these proteins come in some form of broth too, which can work like a sauce.

  • Cheese. No pizza is complete without a generous layer of shredded cheese. Use Mexican Oaxaca cheese or your favorite cheese for this pizza.
  • Jalapenos. Clean and slice one jalapeno pepper to spice up your pizza.

How to make delicious birria pizza

  1. Roll the dough. Dust the surface and roll the dough out into a circular pizza base. Transfer it to the baking sheet and create raised borders to hold the toppings. 
pizza dough on tray.
  1. Assemble the pizza. Add the birria liquid, spread the shredded meat, layer the cheese, and evenly arrange the jalapenos on the pizza.
how to make birria pizza.
  1. Bake, slice, and serve. Bake the pizza in a preheated oven at 250°C for 12 minutes until the cheese melts.
birria taco pizza.

Recipe tips and tricks

Make your pizza dough. Use this foolproof recipe to DIY pizza dough at home. You can customize the dough to your liking and even make it gluten-free.

Thicken the birria cooking liquid. Reduce a cup of birria stew to half a cup by heating it in a saucepan to make a thick, silky sauce. Alternatively, you can fold in some pomodoro or sugo for a tomato-flavored sauce.

Get your oven super hot. Do not forget to preheat the oven to the required temperature. The instant and sustained high heat helps to bake a light, crusty, and chewy crust. 

Make a calzone. Instead of a pizza, wrap the juicy meat in the dough, shape it into a calzone, and bake it as indicated. 

Flavor variations

  • Garnish with fresh herbs. Add chopped cilantro, parsley, or chives to garnish this pizza. It’ll elevate the dish with its refreshing crunch.
  • Drizzle some lemon juice. Lemon pairs excellently with birria. So, don’t forget to finish your pizza with a squeeze of lemon. 
  • Make a cheesy crust. Put mozzarella or cheddar cheese along the pizza’s border and fold it over to make a cheesy crust. 
  • Brush with garlic butter. Brush the bready pizza crust with garlic butter if you like garlic bread flavors.

Storage instructions

To store. I rarely have any birria pizza leftovers. But if you end up with a few extra slices, refrigerate them for 4-5 days in a sealed container. 

To freeze. Freezing leftover pizza is not a great idea because the crust crumbles upon thawing.

To reheat. I prefer heating my pizza in the air fryer, but a microwave or oven works just as well.

  • Baking sheet. Cook your pizza on a baking sheet so it doesn’t stick to the base.
  • Rolling pin. To roll out a uniform pizza dough.
  • Pizza cutter. Sharp and convenient, slice your pizzas without making a mess.
pizza birria.

Frequently asked questions

Which cheese works best in birria pizza?

I prefer using Mexican Oaxaca cheese because it is soft, stringy, and buttery delicious. But Monterey Jack, mozzarella, pepperjack, and melty cheeses like cheddar, gouda, and chihuahua also work well for this recipe.

Which pizza crusts work with this recipe?

A traditional pizza crust, deep dish, and thin crust work well with this pizza recipe. 

Can I add more toppings to the pizza?

Yes! Like any good pizza, you can adapt the toppings to suit your preferences.

birria pizza recipe.

Birria Pizza

5 from 1 vote
This easy birria pizza recipe features slow-cooked birria meat, gooey cheese, and spicy jalapenos. 
Servings: 8 slices
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes


  • 1 lb pizza dough * See notes
  • 1/2 cup birria broth
  • 1 cup birria meat
  • 1 cup oaxaca cheese shredded
  • 1 small jalapeno sliced


  • Preheat the oven to 250C.
  • Roll out the pizza dough to the 28cm diameter circle using some flour for dusting.
  • Place it on the baking sheet and flatten the inside part of the dough, creating higher edges of the dough (2cm width) so you reserve the liquid inside. 
  • Pour the Birria broth on the dough and spread it using the ladle in the circle. Sprinkle the Birria meat evenly, followed by the cheese. Top with some jalapeno pepper slices.
  • Bake for 12 min in the oven until the cheese melts and begins to go golden.
  • Slice the pizza and serve warm with some hot sauce or more Birria liquid.


TO STORE. I rarely have any birria pizza leftovers. But if you end up with a few extra slices, refrigerate them for 4-5 days in a sealed container. 
TO FREEZE. Freezing leftover pizza is not a great idea because the crust crumbles upon thawing.
TO REHEAT. I prefer heating my pizza in the air fryer, but a microwave or oven works just as well.


Serving: 1sliceCalories: 284kcalCarbohydrates: 28gProtein: 17gFat: 11gSodium: 749mgPotassium: 127mgFiber: 1gSugar: 4gVitamin A: 25IUVitamin C: 2mgCalcium: 23mgIron: 2mgNET CARBS: 27g
Course: Main Course
Cuisine: Italian, Mexican
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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