I turned my Crispy Oven-Baked Birria Pizza into one of my favorite Gourmet Pizza Ideas by pairing a clever shortcut with a savory dipping sauce that has readers begging for the recipe.
I don’t usually mash two worlds together, but Crispy Oven Baked Birria Pizza made me. Imagine rich beef chuck that’s been slow cooked, sitting under gooey shredded mozzarella on a blistered, crackly crust.
Somehow it’s messy, unexpected and kind of brilliant, like a secret you want to tell everyone but also keep to yourself. There’s a bright tug that keeps you coming back, you’ll wonder about that charred corner and the way the meat melts into the shredded mozzarella.
If you’re into Beef Pizza Recipes this one will haunt your late night cravings.
Ingredients
- Beef chuck or short ribs: high protein, lots of collagen, makes it rich and sticky
- Guajillo and ancho chiles: smoky fruity heat, little calories, adds color and depth
- Roma tomatoes: tangy acidity and umami, adds fiber, balances fatty meat
- White onion: sharp sweet bite, gives crunch, some fiber and natural sugars
- Pizza dough: starchy carbs for chew and structure, gets crisp in the oven
- Mozzarella and Oaxaca: melty fats, good protein, creamy stretch and salty comfort
- Cilantro: bright herbal lift, little calories, adds freshness and a citrusy zip
- Lime: zippy acidity, vitamin C, wakes the whole pie and cuts through fat
Ingredient Quantities
- 2 lb beef chuck or short ribs
- 5 dried guajillo chiles
- 2 dried ancho chiles
- 3 roma tomatoes
- 1 medium white onion
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican if available)
- 1/2 tsp ground cloves
- 2 bay leaves
- 1 tbsp apple cider vinegar
- 3 cups beef broth
- 2 cups beef braising liquid or consommé
- 2 tbsp vegetable oil
- 2 (12-inch) pizza dough balls, about 1 lb each
- 8 oz shredded mozzarella
- 6 oz shredded Oaxaca or Chihuahua cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup finely chopped white onion
- 1/2 cup chopped fresh cilantro
- 2 limes
- 1/2 cup pickled red onions (optional)
- 2 tbsp olive oil
How to Make this
1. Toast and soak the chiles: remove stems and seeds from 5 guajillo and 2 ancho chiles, toast quickly in a dry skillet until fragrant (10 to 20 seconds each side, dont burn them), then soak in hot water 20 minutes. Meanwhile char 3 roma tomatoes, 4 garlic cloves and 1 medium white onion under the broiler or in a hot skillet until blackened in spots.
2. Make the adobo: drain chiles, add to blender with the charred tomatoes, garlic, the medium onion, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp ground cloves, 1 tbsp apple cider vinegar and about 1 cup of the 3 cups beef broth. Blend until totally smooth, strain if you want a silkier sauce, and set aside. Add 1/2 tsp kosher salt to the sauce.
3. Brown the beef: heat 2 tbsp vegetable oil in a large Dutch oven over medium high, pat 2 lb beef chuck (or short ribs) dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Sear on all sides until a deep brown crust forms, about 8 minutes total.
4. Braise: pour the blended adobo over the seared beef, add the remaining beef broth (use the rest of the 3 cups), 2 bay leaves and bring to a simmer. Cover and braise low on the stove or in a 325 F oven until the beef is falling apart, about
2.5 to 3 hours (pressure cook about 45 minutes if you want a shortcut).
5. Reserve consommé and shred meat: remove beef, shred with forks and skim or spoon off excess fat. Reduce the braising liquid on medium heat until you have about 2 cups of rich braising liquid or consommé. Toss shredded beef with a few tablespoons of that consommé so it stays juicy.
6. Preheat the oven and prep dough: place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500 F (or highest your oven does) for at least 30 minutes. On a floured surface stretch each 1 lb dough ball to a 12 inch circle.
7. Assemble the pizzas: brush each stretched dough lightly with 1 tbsp olive oil (use the 2 tbsp total), sprinkle a thin base layer of the 8 oz shredded mozzarella, scatter the shredded birria, then top with 6 oz shredded Oaxaca or Chihuahua cheese so you get melty stringy pockets. Brush the exposed crust edge with a bit more olive oil.
8. Bake until crispy: slide pizzas onto the hot stone or inverted sheet and bake 8 to 12 minutes until crust is golden and cheese is bubbly and starting to brown. Rotate once for even color. If you want extra char, pop under the broiler for 20 to 40 seconds but watch it close.
9. Finish and serve: top pizzas with the 1/2 cup finely chopped white onion and 1/2 cup chopped fresh cilantro, squeeze the 2 limes over the top, add pickled red onions if using. Serve each pizza with warmed 2 cups beef braising liquid or consommé on the side for dunking. Enjoy while its hot and crispy.
Equipment Needed
1. Large dry skillet for toasting chiles and charring tomatoes, garlic and onion
2. Blender (high speed if you got one) to purée the adobo
3. Fine mesh sieve or strainer to smooth the sauce if you want it silkier
4. Large Dutch oven or heavy braising pot for searing and slow braise
5. Tongs and a couple of forks for turning, handling chiles and shredding the beef
6. Chef’s knife and cutting board for chopping onions, cilantro and slicing meat
7. Pizza stone or inverted heavy baking sheet to get a crispy bottom
8. Pizza peel or rimless baking sheet to slide pizzas onto the hot stone
9. Measuring cups and spoons plus a liquid measuring cup for the broth and seasonings
FAQ
Crispy Oven Recipe Substitutions and Variations
- Beef chuck or short ribs: swap for boneless brisket or beef shank; both shred well after a long braise, just expect to add 30 to 60 more minutes for shank or adjust size for brisket so it cooks evenly.
- Dried guajillo chiles: use New Mexico or pasilla chiles, or 2 tablespoons guajillo or mild chile powder if you cant find whole chiles; rehydrate or toast lightly for best flavor.
- 2 (12-inch) pizza dough balls: you can use store bought pizza crusts, pre rolled flatbreads, or even naan or puff pastry for a flakier crust; watch baking time, thinner dough needs less.
- 6 oz shredded Oaxaca or Chihuahua cheese: substitute Monterey Jack, quesadilla cheese, or a mix of mozzarella and mild white cheddar for similar melt and stretch.
Pro Tips
1. Toast the chiles fast and soak smart: dont let them burn, they go from fragrant to bitter in a few seconds. Keep a few seeds if you like heat, otherwise remove them all. Save the soaking liquid, strain it and add a little back into the blender to loosen the adobo instead of extra broth, that keeps the flavor intense without watering it down.
2. Sear like you mean it and use the fond: pat the beef very dry and dont crowd the pan so you get a deep brown crust, that crust is where a lot of flavor lives. After searing, spoon a little of the braising liquid into the hot pot and scrape up the browned bits before adding the rest, it really lifts the sauce.
3. Control fat and moisture for better pizza topping: shred the meat, chill it briefly or blot with paper towels to remove excess fat so the pizza wont get soggy. Toss the shredded beef with just a few tablespoons of the reduced consommé so it stays juicy but not wet. If you want crispy pockets of meat, spread some shredded meat in a single layer on a hot skillet for a minute or two before adding cheese.
4. Heat and timing for peak crust and cheese: preheat your stone or heavy sheet for at least 30 minutes so the crust crisps fast, and bake the pizzas very hot and fast, about 8 to 12 minutes. Brush the crust edge with oil or garlic oil for color and flavor, and if you like extra char, hit it under the broiler for a few seconds but watch it or it will burn.

Crispy Oven Recipe
I turned my Crispy Oven-Baked Birria Pizza into one of my favorite Gourmet Pizza Ideas by pairing a clever shortcut with a savory dipping sauce that has readers begging for the recipe.
8
servings
841
kcal
Equipment: 1. Large dry skillet for toasting chiles and charring tomatoes, garlic and onion
2. Blender (high speed if you got one) to purée the adobo
3. Fine mesh sieve or strainer to smooth the sauce if you want it silkier
4. Large Dutch oven or heavy braising pot for searing and slow braise
5. Tongs and a couple of forks for turning, handling chiles and shredding the beef
6. Chef’s knife and cutting board for chopping onions, cilantro and slicing meat
7. Pizza stone or inverted heavy baking sheet to get a crispy bottom
8. Pizza peel or rimless baking sheet to slide pizzas onto the hot stone
9. Measuring cups and spoons plus a liquid measuring cup for the broth and seasonings
Ingredients
-
2 lb beef chuck or short ribs
-
5 dried guajillo chiles
-
2 dried ancho chiles
-
3 roma tomatoes
-
1 medium white onion
-
4 garlic cloves
-
1 tsp ground cumin
-
1 tsp dried oregano (Mexican if available)
-
1/2 tsp ground cloves
-
2 bay leaves
-
1 tbsp apple cider vinegar
-
3 cups beef broth
-
2 cups beef braising liquid or consommé
-
2 tbsp vegetable oil
-
2 (12-inch) pizza dough balls, about 1 lb each
-
8 oz shredded mozzarella
-
6 oz shredded Oaxaca or Chihuahua cheese
-
1 1/2 tsp kosher salt
-
1/2 tsp black pepper
-
1/2 cup finely chopped white onion
-
1/2 cup chopped fresh cilantro
-
2 limes
-
1/2 cup pickled red onions (optional)
-
2 tbsp olive oil
Directions
- Toast and soak the chiles: remove stems and seeds from 5 guajillo and 2 ancho chiles, toast quickly in a dry skillet until fragrant (10 to 20 seconds each side, dont burn them), then soak in hot water 20 minutes. Meanwhile char 3 roma tomatoes, 4 garlic cloves and 1 medium white onion under the broiler or in a hot skillet until blackened in spots.
- Make the adobo: drain chiles, add to blender with the charred tomatoes, garlic, the medium onion, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp ground cloves, 1 tbsp apple cider vinegar and about 1 cup of the 3 cups beef broth. Blend until totally smooth, strain if you want a silkier sauce, and set aside. Add 1/2 tsp kosher salt to the sauce.
- Brown the beef: heat 2 tbsp vegetable oil in a large Dutch oven over medium high, pat 2 lb beef chuck (or short ribs) dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Sear on all sides until a deep brown crust forms, about 8 minutes total.
- Braise: pour the blended adobo over the seared beef, add the remaining beef broth (use the rest of the 3 cups), 2 bay leaves and bring to a simmer. Cover and braise low on the stove or in a 325 F oven until the beef is falling apart, about
- 5 to 3 hours (pressure cook about 45 minutes if you want a shortcut).
- Reserve consommé and shred meat: remove beef, shred with forks and skim or spoon off excess fat. Reduce the braising liquid on medium heat until you have about 2 cups of rich braising liquid or consommé. Toss shredded beef with a few tablespoons of that consommé so it stays juicy.
- Preheat the oven and prep dough: place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500 F (or highest your oven does) for at least 30 minutes. On a floured surface stretch each 1 lb dough ball to a 12 inch circle.
- Assemble the pizzas: brush each stretched dough lightly with 1 tbsp olive oil (use the 2 tbsp total), sprinkle a thin base layer of the 8 oz shredded mozzarella, scatter the shredded birria, then top with 6 oz shredded Oaxaca or Chihuahua cheese so you get melty stringy pockets. Brush the exposed crust edge with a bit more olive oil.
- Bake until crispy: slide pizzas onto the hot stone or inverted sheet and bake 8 to 12 minutes until crust is golden and cheese is bubbly and starting to brown. Rotate once for even color. If you want extra char, pop under the broiler for 20 to 40 seconds but watch it close.
- Finish and serve: top pizzas with the 1/2 cup finely chopped white onion and 1/2 cup chopped fresh cilantro, squeeze the 2 limes over the top, add pickled red onions if using. Serve each pizza with warmed 2 cups beef braising liquid or consommé on the side for dunking. Enjoy while its hot and crispy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 517g
- Total number of serves: 8
- Calories: 841kcal
- Fat: 46.5g
- Saturated Fat: 17g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 19g
- Cholesterol: 127mg
- Sodium: 1249mg
- Potassium: 603mg
- Carbohydrates: 63.5g
- Fiber: 1.6g
- Sugar: 4.4g
- Protein: 52.6g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 275mg
- Iron: 3.9mg