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Some nights you want the drama of a food truck order, but you want it to hit your table fast, hot, and exactly the way you like it. That is where this birria pizza recipe lives in my kitchen, right between weeknight comfort and viral-level cravings.
You get the deep, cozy flavor of Birria de Res, that stretchy cheese pull, and a crust that stays crisp instead of collapsing. I will also show you my favorite little trick, a glossy consommé reduction drizzle that makes the whole pizza taste like it came out of a pro oven.
Why You Will Love This Recipe
Consommé Reduction Drizzle: I reduce a little Consommé with a touch of sweetness, so the finish is bold and glossy, not watery, and it lands with a mahogany sheen right when the pizza is hottest.
Ultimate Cheese Pull: The blend of Queso Quesadilla and mozzarella gives you that long, satisfying stretch, the kind that makes everyone pause before the first bite.
Crispy Texture Guarantee: I treat moisture like the enemy, draining the braised beef properly and building a cheese “shield” so the crust stays snappy under all that richness.
Smart Browning Science: That tiny bit of reduced, sweetened consommé helps color the top, nudging a Maillard reaction that tastes toasty and deeply savory.
Ingredients and Substitutions
This is a shortcut-style pizza with big flavor, built from store-bought birria, a sturdy crust, and the right cheese blend. Keep the toppings fresh and bright, and the whole thing tastes balanced, not heavy.
Ingredients
- 16 oz Trader Joe’s Beef Birria
- 1 Trader Joe’s Pizza Crust
- 1 Sliced Red Onion
- 8 oz Shredded Queso Quesadilla Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 bunch Cilantro chopped
- 1 Sliced Jalapenos
- 1 lime quartered
Ingredient Notes & Substitutions
The Cheese Blend: If Queso Quesadilla is hard to find, Oaxaca cheese melts in a similarly silky way, and Monterey Jack also gives you a reliable, creamy pull without turning greasy.
Store-Bought vs. Homemade: No Trader Joe’s nearby, leftover braised chuck roast works beautifully, and a cup of beef broth warmed with Guajillo chiles and Ancho chiles gets you close to that birria comfort.
The Crust: A pre-made crust is the reason this can be lightning-fast, but fresh dough bakes airier, just remember it needs more time and a hotter surface to stay crisp under juicy toppings.
How to Make birria pizza recipe
Heat the Oven and Set Yourself Up
- Heat your oven to 400 degrees, and let it fully preheat so the crust starts crisping the moment it goes in.
- Set a parchment-lined baking sheet on the counter, and keep your cheese, onions, and garnishes nearby so the assembly stays quick and the crust does not sit and soften.
Warm the Birria and Create the Flavor Drizzle
- Put the thawed birria in a medium saucepan over medium heat and bring it to a boil, you want it steaming and fragrant so the beef loosens and the consommé turns glossy.
- Once hot, carefully spoon off a little of the orange fat that floats at the top and reserve it, that is pure flavor for the crust.
- Set aside about 1/2 cup of the consommé, then simmer it separately with a teaspoon of honey or agave until it reduces by half, it should look slightly thicker and coat a spoon like a light syrup.
Build, Layer, and Bake Until Bubbling
- Place the pizza crust on the parchment-lined sheet, brush both sides with olive oil, then brush the top with a little of the skimmed birria fat for that savory, almost fried aroma.
- Brush a light swipe of consommé over the top, just enough to tint the surface without soaking it.
- Mix the cheeses together and scatter half over the crust first, this thin layer acts as a moisture barrier.
- Add the sliced red onion, then spoon the birria on with a slotted spoon so the meat is well-drained and not dripping.
- Cover with the remaining cheese, then add a very light pour of consommé on top, a little goes a long way.
- Slide it into the oven for about 10 minutes, and pull it when the edges are golden and the cheese is ooey gooey and bubbling in spots.
- Right out of the oven, drizzle the thickened consommé reduction over the top for that deep color and concentrated birria punch, then finish with cilantro and jalapeños.
- Slice diagonally while it is still sizzling, and serve immediately with lime wedges and the leftover consommé for dipping.
Secrets for a Perfectly Crispy Crust
The biggest enemy of birria pizza is excess liquid. I always use a slotted spoon for the braised beef so the topping stays rich but not wet, and the crust keeps its structure when you lift a slice.
Heat matters as much as ingredients. A preheated pizza stone or even an inverted baking sheet helps mimic a deck oven, which means the bottom sets fast and stays crisp instead of steaming.
That first layer of cheese is not just for pull, it is protection. When cheese hits the dough first, it melts into a thin barrier that blocks the juicy birria from soaking into the crust.
Pro Tips & Troubleshooting
Pro Tips
- Skim the orange fat from the consommé and brush it on the crust for deeper flavor and better browning.
- A squeeze of lime in the dipping consommé wakes everything up and cuts the rich cheese and beef.
- When making birria from scratch, discard the chile soaking water to avoid bitterness and grit.
- A bright herb drizzle, like chimichurri sauce, balances the fattiness in two spoonfuls.
- For nerdy chile flavor context, flavor profiles of Guajillo and Ancho chiles are documented in agricultural research.
Common Mistakes to Avoid
- Pouring too much consommé on the pizza before baking, it steams the crust and turns slices floppy.
- Using meat that is too wet, always drain the birria well or it will cause a soggy center.
- Skipping the fat-skimming step, the crust will bake paler and taste less “birria” overall.
- Forgetting acid at the end, without lime the richness can feel heavy after a few bites.
Serving & Storage
Serving Ideas
I love serving this with pickled red onions on the side, because that sharp crunch makes the cheese taste even cheesier. A sweet-tart spoonful of pineapple salsa also plays beautifully against the smoky beef.
Little bowls of warm consommé for each person keeps the crust crisp and lets everyone dip to their comfort level. If you are building a bigger spread, jalapeno popper dip fits right in with the same creamy-spicy mood.
For drinks, a cold Mexican lager is classic, and Agua de Jamaica is perfect when you want something tart and refreshing next to all that savory birria.
Storage and Reheating
Store leftover slices in an airtight container for up to 3 days. Keep any extra consommé in a separate container so the crust does not absorb it.
The reheating secret is dry heat, an air fryer or a dry skillet brings the crisp back fast. The microwave softens the crust and dulls the cheese pull, so I only use it if I am truly desperate.
Crispy Birria Pizza With Cheesy Pull
Equipment
- Baking Sheet
- Parchment Paper
- Medium saucepan
- Slotted spoon
Ingredients
- 16 oz Trader Joe’s Beef Birria
- 1 Trader Joe’s Pizza Crust
- 1 Sliced Red Onion
- 8 oz Shredded Queso Quesadilla Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 bunch Cilantro chopped
- 1 Sliced Jalapenos
- 1 lime quartered
Instructions
Heat the Oven and Set Yourself Up
- Heat your oven to 400 degrees, allowing it to fully preheat so the crust starts crisping the moment it enters.
- Prepare a parchment-lined baking sheet and organize your cheese, onions, and garnishes nearby for quick assembly.
Warm the Birria and Create the Flavor Drizzle
- Bring the thawed birria to a boil in a medium saucepan over medium heat until the beef loosens and the consommé is fragrant.
- Carefully skim off the orange fat floating at the top and set it aside to use for the crust.
- Simmer 1/2 cup of consommé separately with a teaspoon of honey or agave until it reduces by half and coats a spoon like a light syrup.
Build, Layer, and Bake Until Bubbling
- Place the crust on the baking sheet, brush both sides with olive oil, and brush the top with the reserved birria fat.
- Apply a light swipe of consommé over the surface, followed by a thin layer of half the cheese to create a moisture barrier.
- Add the red onions and then the birria beef, using a slotted spoon to ensure the meat is well-drained.
- Cover with the remaining cheese and a very light pour of consommé, then bake for 10 minutes until edges are golden and cheese is bubbling.
- Drizzle the thickened consommé reduction over the hot pizza and garnish with chopped cilantro and jalapeños.
- Slice the pizza diagonally and serve immediately with lime wedges and leftover consommé for dipping.
Notes
Nutrition
Conclusion
When this birria pizza hits the table, you get the crunch first, then the stretchy cheese, then that deep, savory birria finish that lingers. The reduced consommé drizzle is the little chef move that makes it feel special without making it soggy.
If you play with it, keep the structure rules the same, drain the meat, layer the cheese first, and finish with acid. That is how you make the viral idea taste like it belongs in your regular rotation.
