The Ultimate Birria Pizza Recipe: A Spicy Fusion of Mexico and Italy

What happens when the juicy richness of birria tacos meets the melty magic of cheesy pizza? You get an epic fusion that’s not just a trend—it’s a flavor bomb! Enter the Birria Pizza, a fiery Mexican-Italian mashup that’s taking foodies and Pinterest boards by storm.

In this blog post, you’ll learn everything from making authentic birria, prepping your pizza dough, and crafting the perfect topping balance to serving tips and nutritional breakdowns. Whether you’re hosting a weekend get-together or just treating yourself to an indulgent night in, this pizza’s got your name all over it.

Introduction — What Is Birria Pizza?

Imagine biting into a crispy pizza crust, only to be met with melty cheese, tender birria beef, and a bold, chili-rich consommé drizzle. That, my friend, is Birria Pizza in all its savory glory. It’s not just food—it’s a full-on experience.

Originally hailing from Jalisco, Mexico, birria was traditionally made with goat or lamb. But today, especially in the U.S., beef birria reigns supreme. And while birria tacos have gone viral thanks to TikTok and Instagram, this pizza takes it a step further.

Why Is Birria Pizza So Popular?

Well, for starters, it’s:

• Smoky, spicy, and cheesy—all in one slice.
• Packed with slow-cooked, deeply flavored meat.
• Dippable in consommé (a meaty broth made from the birria).
• A conversation-starter dish that’s as fun to make as it is to eat.

Not only does it capture the soul of Mexican comfort food, but it also offers a playful twist on everyone’s favorite Italian staple. And yep, it’s totally customizable. Want it spicier? Add hot sauce. Prefer chicken? Go for it. Craving a low-carb version? We got ideas for that too.

If you’re still wondering whether this cheesy birria mashup is worth trying… spoiler alert: it absolutely is.

Ingredients Breakdown — Building the Flavor Layers of Birria Pizza

To make a truly unforgettable Birria Pizza, you’ve got to nail the ingredients. This is not your basic pepperoni pie. It’s a bold, brothy, slow-cooked masterpiece that brings together tender meat, oozy cheese, a hint of heat, and crispy crust. So let’s break it all down.

For the Birria Meat

The heart of this recipe is the meat—slow-simmered, richly spiced, and dripping with umami goodness. Here’s what you’ll need:

• 3 lbs beef chuck roast – Juicy and flavorful, this cut falls apart after hours of braising. You can also use short ribs or oxtail for extra richness.
• 3 dried guajillo chiles – Mildly spicy and fruity, they give the sauce its signature red hue.
• 2 dried ancho chiles – Smoky and sweet with a raisin-like flavor. Essential for depth.
• 1 chipotle in adobo – Brings heat and smokiness.
• 6 garlic cloves – You can never go wrong with garlic.
• 1 white onion, quartered – Adds subtle sweetness to the consommé.
• 1 tablespoon tomato paste – Adds umami and thickens the sauce.
• 2 teaspoons cumin + 1 teaspoon dried oregano – Traditional birria spices for that earthy backbone.
• ½ teaspoon ground cloves – Just a whisper, but it makes all the difference.
• Salt & pepper, to taste
• 2 tablespoons white vinegar – Helps tenderize the meat and balances the chiles.
• 6 cups beef broth – This is the base of your consommé, the flavorful birria juice used for dipping and drizzling.

Tip: Want to dig deeper into the magic of dried chiles? This Guide to Mexican Chiles is a must-read.

For the Pizza

Now for the pizza part—this is where Italian comfort meets Mexican soul:

• 1 pizza dough – Store-bought or homemade; just make sure it’s thick enough to hold juicy toppings.
• 1½ cups shredded mozzarella – Melty, stretchy, and mild—perfect for that classic pizza texture.
• 1 cup shredded Oaxaca cheese – A traditional Mexican cheese that melts beautifully. Sub with Monterey Jack if needed.
• ½ cup consommé – This is gold! Brush it over the crust before baking for mega flavor.
• 1 cup birria meat – Shredded and piled high.
• ½ red onion, sliced thin – Adds a little crunch and bite.
• Fresh chopped cilantro – For freshness and a pop of color.
• Lime wedges, for serving – A squeeze right before eating brings it all together.

Optional Garnishes

• Mexican crema or sour cream
• Pickled jalapeños
• Crumbled cotija cheese
• Sliced avocado

Step-by-Step Instructions — How to Make the Best Birria Pizza

Get ready to roll up your sleeves and make the most flavorful pizza your kitchen’s ever seen. We’re walking you through every juicy step of this Birria Pizza journey—from building the rich birria meat to layering the perfect cheesy crust.

🔥 Step 1: Make the Birria Meat

This part takes time, but it’s totally worth it. The longer it simmers, the deeper the flavor.

1. Toast and Soak the Chiles
Place the dried guajillo, ancho, and pasilla chiles in a hot, dry skillet over medium heat. Toast for about 1–2 minutes until fragrant, flipping often.
Don’t burn them! Once toasted, place them in a bowl and pour hot water over the top. Let them soak for 15 minutes to soften.

2. Sear the Meat
Season the beef generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of oil. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.

3. Blend the Sauce
Drain the soaked chiles and blend them with onion, garlic, chipotle, tomato paste, vinegar, cumin, oregano, cloves, and 1 cup of broth. Blend until smooth and velvety.

Optional: Strain the sauce if you prefer it extra silky.

4. Simmer the Birria
Return the beef to the pot. Pour the sauce over it, then add the remaining 5 cups of beef broth. Cover and bring to a boil. Reduce to low and simmer for 3 hours, or until the beef shreds easily with a fork.
Shortcut? Use an Instant Pot on high pressure for 60 minutes with natural release.

5. Shred the Beef and Save the Consommé
Once done, remove the beef, shred it, and set it aside. Strain the cooking liquid (now called consommé) and skim the fat if you like—it’s perfect for brushing onto your crust and dipping later.

Step 2: Prepare the Pizza Dough

1. Preheat Your Oven
Heat it to 475°F (245°C) or as high as your oven will go. If you’re using a pizza stone, let it heat for at least 30 minutes.

2. Roll Out the Dough
Lightly flour your surface. Roll out the pizza dough to about 12 inches wide. Transfer to a baking sheet or pizza peel with parchment paper.

3. Brush With Consommé
Before you even add cheese, brush the dough with a few tablespoons of consommé. This adds insane flavor and helps the crust get crispy and golden.

Step 3: Assemble the Birria Pizza

1. Add the Cheese
Sprinkle your mozzarella and Oaxaca cheese evenly over the dough. Be generous—it’s pizza after all.

2. Pile on the Meat
Top with shredded birria beef, spreading it out for even coverage.

3. Add Onions and Extras
Scatter sliced red onions on top. Add pickled jalapeños or cotija if you’re feeling fancy.

Step 4: Bake and Finish

1. Bake It Hot
Bake for 12–15 minutes or until the crust is golden, the cheese is bubbling, and the edges are slightly crisped.

2. Garnish and Serve
Sprinkle with chopped cilantro, squeeze some lime juice over the top, and serve with a bowl of warm consommé on the side for dipping.

Boom! You’ve just made a restaurant-worthy Birria Pizza in your own kitchen. And believe us, one slice won’t be enough.

Nutrition Facts (Per 100g Serving)

Here’s a quick look at the nutritional breakdown for this indulgent beauty. Values may vary slightly depending on your exact ingredients.

Nutrient	Amount per 100g
Calories	270 kcal
Protein	18 g
Total Fat	17 g
Saturated Fat	8 g
Unsaturated Fat	7 g
Trans Fat	0.3 g
Carbohydrates	15 g
Sugars	1.5 g
Fiber	1 g
Sodium	430 mg
Cholesterol	55 mg

Tips, Tricks & Variations — Customize Your Birria Pizza Like a Pro

Whether you’re a beginner cook or a seasoned flavor fanatic, there’s always room to elevate your Birria Pizza. From crunchy crust hacks to spice upgrades, the options are endless. Here’s how to make it truly yours—no matter your vibe.

Essential Tips for Birria Pizza Success

These little tricks make a big difference in how your pizza turns out:

1. Use High-Heat for Crispy Crust
Birria pizza is loaded and juicy. You’ll need heat—like scorching hot heat—to keep the crust crisp. Preheat your oven at 475–500°F, or use a pizza stone for that wood-fired effect.

2. Don’t Skip the Consommé Brush
Want next-level flavor? Brush consommé directly on the crust before baking. It soaks into the dough and infuses every bite with that rich, slow-cooked birria essence.

3. Strain the Sauce for a Smoother Bite
If you’re not a fan of gritty textures from the chile skins and seeds, strain your birria sauce after blending. It makes a difference—especially when you’re using it on pizza.

4. Use Fresh Herbs for Finish
That final sprinkle of cilantro isn’t just for color. It brightens up all the deep, rich flavors in the pizza. Don’t skip it!

5. Reheat Like a Pro
Got leftovers? Reheat slices in a skillet over medium heat to get that crispy bottom again. Microwaving will make it soggy—don’t do it!

Flavor Variations Worth Trying

Why stick to the rules when you can bend them deliciously?

Spicy Heat Lovers

• Add sliced jalapeños, serrano peppers, or a drizzle of Mexican hot sauce before baking.
• Mix crushed red pepper flakes into the cheese for a slow burn.

Cheese Lovers Unite

• Swap mozzarella with Asadero, Muenster, or Manchego for a bolder flavor profile.
• Mix in a little cream cheese for added gooeyness.

Taco Tuesday Crossover

• Crumble tortilla chips on top after baking for a textural surprise.
• Serve with salsa verde and pickled onions on the side.

Street Food Style

• Add sliced avocado or radishes post-bake.
• Drizzle with Mexican crema or garlic mayo.

Quickie Shortcut Tip
Running short on time? Use leftover birria or grab pre-made from a local Mexican market if available. You’ll save hours and still impress.

Pro Tip: Need inspo on homemade pizza dough options? Check out this simple No-Yeast Pizza Dough recipe from Sally’s Baking Addiction for a fast-track crust win.

Healthy Benefits — Is Birria Pizza Actually Good for You?

Let’s be real: Birria Pizza isn’t a salad—but believe it or not, it’s got more nutrition than you might think. Thanks to its rich meat, aromatic spices, and whole ingredients, this dish delivers some impressive wellness perks. So, let’s break down how this indulgent treat can still check a few healthy boxes.

Protein Powerhouse

First up—protein. Thanks to slow-cooked beef, every slice is packed with muscle-building goodness.

• Chuck roast is loaded with high-quality protein, essential for muscle repair, immune support, and energy production.
• Each 100g serving offers around 18 grams of protein, making it way more nourishing than a typical greasy fast-food pizza.

Iron & B12 Boost

Red meat isn’t just flavorful—it’s also one of the best natural sources of heme iron and vitamin B12.

• Iron helps transport oxygen throughout your body. Without it, you’ll feel sluggish and foggy.
• Vitamin B12 supports brain function and nerve health—especially important if you’re constantly on the go.

Collagen & Gelatin from Consommé

Here’s a little-known fact: when you slow-cook bones and beef, you create a consommé rich in collagen and gelatin.

• These compounds are excellent for joint health, gut lining, and skin elasticity.
• While not a beauty treatment on a plate, birria consommé gives your pizza a subtle functional food edge.

Bone-Strengthening Calcium

Let’s talk about cheese (because, let’s face it—it’s the star too).

• Mozzarella and Oaxaca cheese are both great sources of calcium, which supports strong bones and teeth.
• Plus, the fat in cheese helps you feel full and satisfied, reducing the urge to binge later.

Spice Is Nice — And Healthy Too

That glorious, smoky flavor in birria? It comes from dried chiles like guajillo, ancho, and chipotle—and they aren’t just there for kicks.

• These spices contain capsaicin, known to boost metabolism and reduce inflammation.
• They’re also rich in antioxidants, which help fight oxidative stress and support immune health.

Want to Lighten It Up?

If you’re looking to keep things a little cleaner or leaner, you’ve got options:

• Use leaner cuts of beef, like sirloin or brisket.
• Swap regular dough for whole wheat, low-carb, or even cauliflower crust.
• Cut down on cheese—or use a lighter blend.
• Bake it in a skillet to control oil absorption and boost crispiness without extra fat.

So yes, while Birria Pizza is rich and indulgent, it doesn’t mean it’s off-limits. Like anything, it’s all about balance—and with smart swaps, you can enjoy the flavor without the guilt.

Other Variations — Creative Takes on Birria Pizza You’ll Love

One of the best things about Birria Pizza? It’s insanely versatile. Once you’ve mastered the classic version, it opens the door to all sorts of fun spins, creative twists, and dietary tweaks. Whether you’re cooking for picky eaters, vegetarians, or gluten-free friends—there’s a version that’ll work.

Chicken Birria Pizza

If beef isn’t your jam, swap it out for juicy chicken thighs or rotisserie chicken.

• Just follow the same spice blend and cooking method.
• Chicken cooks a bit quicker, so it’s perfect for weeknights.
• Bonus: It’s leaner, but still packs a flavorful punch.

Vegan Birria Pizza

Yes, it’s 100% possible—and wildly good!

• Replace beef with jackfruit, mushrooms, or even seitan for a meaty texture.
• Use vegan cheese shreds (like cashew-based mozzarella).
• For the consommé, make a rich veggie broth with chipotle, smoked paprika, and tomato paste.

This version isn’t just plant-based—it’s deeply satisfying too.

Tlayuda-Style Birria Pizza (Oaxacan Fusion)

Channel some Mexican street food vibes by using extra-large tortillas as your pizza base.

• Bake them flat until crispy.
• Load them up with birria, cheese, avocado, pickled onions, and salsa.
• Great for a crunchy, shareable snack at parties.

Birria Quesadilla Pizza

What if your pizza base… was a quesadilla? Wild? Maybe. Delicious? Absolutely.

• Use two large flour tortillas with cheese in between.
• Crisp it in a skillet, then add birria and more cheese on top.
• Finish under the broiler for melty, crispy glory.

Low-Carb Birria Pizza

Watching your carbs? No problem.

• Use a cauliflower crust or a keto-friendly base.
• Pile on the cheese, birria, and low-sugar salsa or crema.
• It’s high in protein, low in carbs, and still ridiculously tasty.

Kid-Friendly Version

Want something the kids will gobble up?

• Skip the spicy chiles and use mild enchilada sauce instead.
• Let them help “build their own” mini birria pizzas using English muffins or naan.
• Keep toppings simple: just cheese and beef.

Other Variations — Creative Takes on Birria Pizza You’ll Love

One of the best things about Birria Pizza? It’s insanely versatile. Once you’ve mastered the classic version, it opens the door to all sorts of fun spins, creative twists, and dietary tweaks. Whether you’re cooking for picky eaters, vegetarians, or gluten-free friends—there’s a version that’ll work.

Chicken Birria Pizza

If beef isn’t your jam, swap it out for juicy chicken thighs or rotisserie chicken.

• Just follow the same spice blend and cooking method.
• Chicken cooks a bit quicker, so it’s perfect for weeknights.
• Bonus: It’s leaner, but still packs a flavorful punch.

Vegan Birria Pizza

Yes, it’s 100% possible—and wildly good!

• Replace beef with jackfruit, mushrooms, or even seitan for a meaty texture.
• Use vegan cheese shreds (like cashew-based mozzarella).
• For the consommé, make a rich veggie broth with chipotle, smoked paprika, and tomato paste.

This version isn’t just plant-based—it’s deeply satisfying too.

Tlayuda-Style Birria Pizza (Oaxacan Fusion)

Channel some Mexican street food vibes by using extra-large tortillas as your pizza base.

• Bake them flat until crispy.
• Load them up with birria, cheese, avocado, pickled onions, and salsa.
• Great for a crunchy, shareable snack at parties.

Birria Quesadilla Pizza

What if your pizza base… was a quesadilla? Wild? Maybe. Delicious? Absolutely.

• Use two large flour tortillas with cheese in between.
• Crisp it in a skillet, then add birria and more cheese on top.
• Finish under the broiler for melty, crispy glory.

Low-Carb Birria Pizza

Watching your carbs? No problem.

• Use a cauliflower crust or a keto-friendly base.
• Pile on the cheese, birria, and low-sugar salsa or crema.
• It’s high in protein, low in carbs, and still ridiculously tasty.

Kid-Friendly Version

Want something the kids will gobble up?

• Skip the spicy chiles and use mild enchilada sauce instead.
• Let them help “build their own” mini birria pizzas using English muffins or naan.
• Keep toppings simple: just cheese and beef.

How to Serve Birria Pizza, FAQ & Conclusion

After all the layering, slow-cooking, and saucing, it’s time for the best part: serving and devouring your Birria Pizza. But let’s not just plop it on a plate—this pizza deserves a bit of presentation, some accompaniments, and answers to the FAQs buzzing in your head.

How to Serve Birria Pizza Like a Boss

Want to take your birria game to the next level? Serve it like a pro.

Dip It in Consommé

That juicy birria broth isn’t just for cooking—it’s your pizza’s secret sidekick.

• Serve hot consommé in little bowls on the side.
• Dip each slice like you would a French dip sandwich.
• Garnish the broth with a bit of chopped onion and cilantro for extra flair.

Pair It With These

Looking for sides and drinks? We got you:

• Mexican Street Corn (Elote) – Sweet, creamy, and charred to perfection.
• Guacamole and Chips – Because avocado always says yes.
• Crispy Tostones or plantain chips – For something different and crunchy.
• Mexican Coke or Horchata – Sweet, cold, and made for this meal.

Hosting a Party?

Cut the pizza into squares or strips for easy dipping. Add paper towels and toothpicks—it’ll get messy (but the fun kind of messy).

FAQ — All Your Birria Pizza Questions, Answered

Q1: Can I make Birria Pizza ahead of time?
Absolutely! You can prep the birria up to 3 days ahead and store it in the fridge. Just reheat and assemble the pizza fresh when you’re ready.

Q2: Can I freeze it?
Yes! Freeze cooked birria meat in an airtight container for up to 3 months. Assembled pizza doesn’t freeze well—bake it fresh.

Q3: Is it spicy?
It can be, depending on your chile combo. Guajillo and ancho are mild. Add more chipotle or jalapeños if you want extra heat.

Q4: Can I make it gluten-free?
Totally. Just use a GF pizza crust or cauliflower base, and double-check your consommé ingredients.

Q5: Where can I find Oaxaca cheese?
Check the Latin or international section of your grocery store. No luck? Use Monterey Jack or mozzarella instead—it’s all good.

Final Thoughts: Why You NEED to Try Birria Pizza

By now, you’ve probably figured out that Birria Pizza isn’t just a viral gimmick—it’s a flavor explosion that blends bold Mexican spices with cheesy, pizza-y goodness. It’s perfect for weekend dinners, game nights, or anytime you want to seriously impress your taste buds (and your guests).

Whether you’re dipping every bite in consommé, experimenting with vegan jackfruit, or tossing on spicy toppings like there’s no tomorrow—this dish lets you have fun while cooking.

So what are you waiting for? Go get those chiles, roll that dough, and bring the fiesta to your kitchen.

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