Description
This Irresistible Birria Pizza combines rich, slow-cooked Mexican-style braised beef with the cheesy, crispy goodness of a classic pizza. Tender beef chuck roast is simmered with dried guajillo chiles to create a flavorful filling and consommé, then layered over a homemade soft pizza dough and topped with melted mozzarella cheese before baking to golden perfection. Served with warm consommé on the side for an authentic dipping experience, this fusion dish is sure to wow your taste buds with its bold, savory flavors and delightful textures.
Ingredients
Scale
For the Birria
- 3 lbs Beef Chuck Roast (boneless short ribs or brisket can be used for added richness)
- 5 pieces Dried Guajillo Chiles (Pasilla or New Mexico chiles as alternatives)
- 4 cloves Garlic
- Spices (typically cumin, oregano, cloves, cinnamon, black pepper – adjust as preferred)
- Water (enough to cover the beef in the pot)
- ¼ cup Apple Cider Vinegar (can substitute with white vinegar or lemon juice)
For the Pizza Dough
- 2 cups Flour (gluten-free blend works for gluten-free crust)
- ¾ cup Water (approximate to form soft dough)
- Pinch of Salt
For the Topping
- 2 cups Mozzarella Cheese (Oaxaca or Monterey Jack cheese can be used for authenticity)
Instructions
- Prepare the Birria: In a large pot or Dutch oven, combine the beef chuck roast, dried guajillo chiles, garlic, and spices. Cover the mixture with water and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 3 hours until the beef is fork-tender.
- Make the Consommé: Once the beef is cooked, carefully remove it from the pot and shred the meat. Blend the cooking liquid until smooth to create a rich and flavorful consommé to serve alongside the pizza for dipping.
- Prepare the Dough: In a mixing bowl, mix flour, water, and a pinch of salt to form a soft pizza dough. Knead for about 5 minutes until smooth. Cover with a damp cloth and allow it to rise in a warm place for 30 minutes or until it doubles in size.
- Preheat Oven and Roll Dough: Preheat your oven to 475°F (245°C) for approximately 20 minutes. Roll out the risen dough on a floured surface to your preferred thickness.
- Assemble the Pizza: Transfer the rolled dough to a baking sheet or pizza stone. Spread a generous layer of the shredded birria meat evenly over the dough, then top with shredded mozzarella cheese.
- Bake the Pizza: Place the assembled pizza into the preheated oven and bake for 15-20 minutes until the crust turns golden brown and the cheese melts and bubbles with slight browning.
- Serve: Remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve with a small bowl of warm birria consommé for dipping.
Notes
- Substitute dried guajillo chiles with pasilla or New Mexico chiles if unavailable.
- For a gluten-free version, use a gluten-free flour blend for the dough.
- Oaxaca or Monterey Jack cheeses provide a more authentic flavor but mozzarella works well.
- The consommé is essential for dipping and adds depth to the eating experience.
- Slow simmering the beef ensures tender, flavorful meat ideal for shredding.
- You can prepare the birria beef in advance to save time on the pizza assembly day.