Birria Pizza

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5 from 9 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. 

Love recipes with birria? Try my birria quesadilla, birria ramen, or quesabirria tacos.

quesa birria pizza.

Birria is having its moment right now, and I am LIVING for it.

Sure, classic slow-cooked birria meat is delicious in its own right, but it’s the creative way it’s also used that makes it shine, and this birria pizza ticks those boxes!

Table of Contents
  1. Why I love this recipe
  2. Ingredients Needed
  3. How to make birria pizza
  4. Arman’s recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More creative pizza recipes to try
  8. Birria Pizza (Recipe Card)

Why I love this recipe

  • It is so flavorful. The birria meat and stew pack heaps of flavor. It is sweet, spicy, tangy, and savory, and once you add cheese and a pizza crust, it’s pretty much perfect.
  • 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 crust, cast iron pizza, 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!
birria pizza.

Ingredients Needed

  • 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.
  • 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 birria pizza

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 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.

Step 2- 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.

Step 3- Bake, slice, and serve. Bake the pizza in a preheated oven at 250°C for 12 minutes until the cheese melts.

birria taco pizza.

Arman’s recipe tips and variations

  • Make your pizza dough. I like to use a simple 2 ingredient pizza dough. 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 sauce or sugo for a tomato-flavored sauce.
  • Bake the pizza in a hot oven. 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. 
  • Garnish with fresh herbs. Add chopped cilantro, parsley, or chives to garnish this pizza. It’ll elevate the dish with its refreshing crunch.
  • Use other Mexican-style meat. Any flavorful Mexican meat works, including carnitas, beef 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.

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.

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.

More creative pizza recipes to try

birria pizza recipe.

Birria Pizza

5 from 9 votes
This easy birria pizza recipe features slow-cooked birria meat, gooey cheese, and spicy jalapenos. Watch the video below to see how I make this in my kitchen.
Servings: 8 slices
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Video

Ingredients  

Instructions 

  • 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.

Notes

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.

Nutrition

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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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