This birria pizza combines juicy slow-cooked birria, pizza dough, and plenty of melted cheese for a bold, smoky, irresistibly delicious twist on classic pizza. Dip each slice in warm birria consomé for the full experience.
If you’re a birria taco lover, you’re going to adore this recipe. Sometimes I get tired of the same old pizza and want something that feels fun without being complicated.
Birria pizza is exactly that. It’s like Mexico and Italy decided to team up and make us all happy.
Ingredients You’ll Need
- Birria: You can make a fresh batch of my birria recipe or use leftovers.
- Pizza dough: Homemade or store-bought, is up to you.
- Cheese: mozzarella is my go-to for pizza because it melts beautifully.
- Tomato sauce: Just a little tomato sauce mixed with oregano and a pinch of salt. If you prefer, use your favorite marinara.
- For serving: A warm bowl of birria consomé for dipping, plus chopped onion, cilantro, and jalapeño for a fresh, spicy finish.
How to Make Birria Pizza
Start by mixing your tomato sauce with a pinch of salt and a little oregano in a small bowl.
Nothing fancy, just enough to give the base a bit of flavor without overpowering the birria.
Then grab your pizza dough and place it on a baking sheet. I usually stretch it with my hands because I like those rustic edges, but do whatever feels right for you.
Spread a thin layer of the tomato sauce all over the dough.
Then pop it into the oven for about 5 minutes, or roughly half the time listed on the dough’s package.
This little head start keeps the crust from getting soggy once we pile on the cheese and birria.
When the dough looks slightly set, pull it out and add a generous amount of mozzarella (don’t be shy here) and then scatter your birria meat all over.
I like to mix some of the juicy parts with the crispier pieces for the best texture.
Slide the pizza back into the oven and bake until the bottom is nicely crisp and the cheese is melted and bubbly.
Once it’s out, sprinkle chopped onion, cilantro, and if you want, some sliced chiles on top for freshness.
Serve your pizza de birria right away with a warm bowl of consomé for dipping—this is where the magic happens. Every slice deserves a good dip.
Tips & Notes
- Pre-baking the dough helps keep the crust crisp and prevents it from getting soggy once you add the cheese and birria. It makes a big difference in the final texture.
- Leftover birria works beautifully here, especially if it still has a bit of its juices. That moisture keeps the pizza flavorful without making the dough heavy.
- Add a drizzle of your favorite hot sauce if you like an extra kick. The heat pairs so well with the melty cheese.
- Warm up the consomé before serving; dipping a hot slice into warm broth is part of the full birria pizza experience.
- Let the pizza rest for 2–3 minutes before slicing so the cheese settles a bit and the toppings stay in place.
Pair Your Pizza de Birria With
Birria pizza is rich, cheesy, a little spicy, and wonderfully indulgent. So it deserves a drink that can balance all that goodness. I love pairing it with drinks that cut through the grease, refresh the palate, and make each bite feel even better.
More Recipes to Try
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Birria Pizza
Ingredients
- 1 ½ cups birria meat (shredded)
- 1 package pizza dough
- 1 ½ cups mozzarella cheese (shredded)
- â…” cup tomato sauce (or marinara sauce)
- ½ teaspoon oregano
- pinch of salt
For garnish & serving
- onion (chopped)
- cilantro (chopped)
- lime wedges
- birria consome
Instructions
- In a small bowl, mix the tomato sauce with a pinch of salt and a little oregano. Set aside.
- Place the pizza dough on a baking sheet and stretch it gently with your hands until you reach your desired shape.
- Spread a thin, even layer of the tomato sauce over the dough.
- Bake the dough for about 5 minutes, or roughly half the time recommended on the package. This helps the crust set so it won’t get soggy later.
- Remove the dough from the oven and add a generous layer of mozzarella and scatter the birria meat on top.
- Return the pizza to the oven and bake until the bottom is crisp and the cheese is fully melted and bubbly.
- Once done, top with chopped onion, cilantro, and sliced chiles if you like a little extra heat.
- Serve immediately with warm birria consomé on the side for dipping.
Notes
- Pre-baking the dough keeps the pizza from getting soggy.
- Use leftover birria that still has a bit of juice; it keeps the pizza moist and flavorful.
- Add jalapeños or serrano peppers if you like extra heat
- Don’t skip the consomé, dipping is half the fun!
Wow, looks delicious! Do you know if the Birria meat can be prepared well the day before?
Hi Evie. Yes, you can prep the meat the day before and store in the fridge.
This birria pizza looks amazing do you prefer dipping each slice in extra consomé or brushing the crust with it before baking for even more flavor
Thank you so much! Honestly both ways are delicious, but brushing the crust before baking gives it so much flavor, and then dipping each slice in extra consomé is just the cherry on top.