Ingredients
For the Birria & Consommé:
2 lbs beef chuck roast, shredded (use leftovers or slow-
cooked)
1.5 cups birria consommé (reserved cooking liquid)
1/2 tsp cornstarch (optional, to thicken sauce)
For the Pizza Base:
1 lb pizza dough, room temperature
1 tbsp cornmeal (for the pan)
2 tbsp extra virgin olive oil
1/2 tsp garlic powder
For the Cheesy Layers:
2 cups shredded Oaxaca cheese (or
Mozzarella/Monterey Jack blend)
1/4 cup freshly grated Parmesan cheese
For the Toppings & Garnish:
1/2 white onion, finely diced
1/2 cup fresh cilantro, chopped
1 jalapeño, thinly sliced
2 limes, cut into wedges
Extra consommé in a bowl for dipping
Directions
Preheat & Prep: Place a pizza stone or heavy baking
sheet in the oven and preheat to 475°F. Let it get
screaming hot for at least 30 minutes.
Thicken the "Sauce": In a small saucepan, simmer 1 cup
of the consommé over medium heat for 10 minutes to
reduce it slightly so it doesn't make the dough soggy.
(Optional: whisk in a cornstarch slurry for a thicker,
jammy consistency).
Stretch the Dough: On a piece of parchment paper dusted
with cornmeal, stretch the pizza dough into a 12-inch
circle. Brush the outer edges with olive oil and garlic
powder.
Par-Bake for Crunch: Slide the dough (on the parchment)
onto the hot stone/pan and bake for 5 minutes. This
"sets" the crust so it stays crispy under the heavy
toppings.
The Birria Layer: Remove from the oven. Spread a thin
layer of the reduced consommé over the dough. Add half
the cheese, then the shredded birria meat, then the
remaining cheese and jalapeño slices.
The Final Bake: Return to the oven for 8–10 minutes until
the cheese is bubbly and charred in spots and the crust is
deep golden brown.
The "Taco" Finish: Immediately upon removing from the
oven, top with the fresh diced onions and cilantro.
Serve: Slice into wedges and serve with a hot bowl of the
remaining consommé on the side. Dip each slice into the
broth just like a quesabirria taco.
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