Birria Stuffed Crust Pizza with Braised Short Rib & Consommé

Imagine a pizza with a golden, blistered crust that hides a molten core of string cheese, topped with tender, spiced braised short rib and a blanket of melted Oaxaca cheese. Now imagine dunking that slice into a deep, rich consommé.

That's this birria stuffed crust pizza — a mashup of two beloved comfort foods that feels both indulgent and familiar. The contrast of textures is pure magic: crisp crust, gooey cheese, juicy beef, and a savory broth that ties it all together.

This birria stuffed crust pizza brings together the best of Mexican and Italian cooking in one unforgettable dish. The pizza dough is stretched and wrapped around sticks of string cheese, creating a crust that turns golden and crisp in the oven while the inside melts into a cheesy pull.

The topping is a generous layer of shredded braised short rib, seasoned with the warm spices of birria, and covered with Oaxaca cheese that bubbles and browns as it bakes. The final touch is a hot consommé for dipping — every bite becomes a flavor explosion. This recipe is perfect for a special dinner or a fun weekend project.

Ingredients

Why this recipe works

The stuffed crust works because the string cheese is sealed inside the dough, so it melts slowly and stays contained, creating a gooey pocket that contrasts with the crisp exterior. The high oven temperature of 475°F (240°C) ensures the crust blisters and browns quickly while the cheese inside has time to melt without leaking out. The result is a crust that's crunchy on the outside and delightfully chewy inside.

The birria chili oil serves a double purpose: it flavors the dough and helps it brown evenly, giving the crust a rich color and a subtle heat. Braised short rib is naturally tender and full of flavor, and when shredded and layered under cheese, it stays juicy and adds a meaty depth.

The consommé, made from the braising liquid, is the perfect dipping sauce — it's savory, slightly spicy, and coats each bite with an extra layer of richness.

Notes and substitutions

Use high-quality string cheese for the stuffed crust — mozzarella string cheese is ideal because it melts smoothly and has a mild flavor that complements the birria spices.

Oaxaca cheese is a Mexican melting cheese with a stretchy, stringy texture, but if you can't find it, low-moisture mozzarella or Monterey Jack are excellent substitutes. The braised short rib should be well-seasoned and tender; if you have leftover birria, this is a fantastic way to use it.

You'll need a pizza stone or baking steel to get the crust crisp and blistered. If you don't have one, a heavy rimmed baking sheet preheated in the oven works too. Make sure your dough is at room temperature before stretching — cold dough is harder to work with and may tear. For the consommé, you can use the braising liquid from the short rib, strained and skimmed of excess fat, or a high-quality store-bought beef consommé.

• Oaxaca cheese: low-moisture mozzarella or Monterey Jack cheese
• braised short rib: shredded beef from chuck roast or brisket
• birria chili oil: store-bought chili oil or adobo sauce from chipotles
• string cheese: mozzarella sticks or block mozzarella cut into strips

Equipment

• Pizza stone or baking steel
• Rolling pin
• Pastry brush
• Large baking peel or rimless baking sheet
• Chef's knife
• Cutting board