Birria Stuffed Crust Pizza with Braised Short Rib & Consommé Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the pizza immediately after slicing. The stuffed crust is at its crispiest right out of the oven, and the cheese is at its most stretchy.

If you need to hold it for a few minutes, keep it in a warm oven (200°F) to maintain the crispness. When dipping, encourage everyone to dunk the crust too — it's the best part.

If you want extra heat, add a few slices of fresh jalapeño or a drizzle of hot sauce before serving.

The consommé can be seasoned with additional salt, lime juice, or a pinch of dried oregano to brighten it up. For a more substantial meal, serve with a simple side salad or roasted vegetables.

Variations

• Chicken Birria Pizza: Swap the short rib for shredded chicken cooked in the same birria spices. Use a store-bought rotisserie chicken for convenience, and adjust the cooking time since the chicken is already cooked.
• Vegetarian Birria Pizza: Replace the beef with sautéed mushrooms and black beans, seasoned with the same chili oil and spices. Use a rich mushroom consommé for dipping. The stuffed crust and cheese remain the stars.
• Spicy Chorizo Pizza: Use cooked fresh chorizo instead of short rib, and add sliced jalapeños for extra heat. The chorizo's bold flavor pairs well with the melted cheese and consommé.
• Breakfast Birria Pizza: Top the pizza with scrambled eggs, crispy hash browns, and shredded beef, then drizzle with consommé. Serve with a side of salsa for a hearty breakfast-for-dinner option.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the fridge for up to 4 days. Keep consommé in a separate container. Reheat in a skillet or oven.

Freezer

Assemble the pizza (without baking) and freeze on a baking sheet until solid, then wrap tightly. Bake from frozen at 475°F (240°C) for 15-18 minutes.

Reheat

Reheat leftover pizza in a 375°F (190°C) oven for 8-10 minutes, or in a skillet over medium heat until crisp and heated through. Warm consommé on the stovetop.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet or oven to restore crispness. The consommé can be refrigerated separately for up to 4 days.

The braised short rib and consommé can be made up to 3 days ahead and kept refrigerated. Shred the beef and store it in the consommé to keep it moist. The pizza dough can be prepared and refrigerated for up to 24 hours before using.

Serving ideas

Serve this pizza as a main course for dinner, with the consommé in individual bowls for dipping.

It's a fun, interactive meal that's perfect for a casual gathering or a movie night. Pair with a cold beer or a tangy limeade to cut through the richness.

For a more complete spread, offer extra toppings like pickled onions, sliced radishes, or a squeeze of lime.

The pizza is hearty enough to stand on its own, but these additions can brighten up the flavors. Don't forget plenty of napkins — it's a messy, delicious affair.

Frequently asked questions

Recipe card

Birria Stuffed Crust Pizza with Braised Short Rib & Consommé

Prep 30 minCook 10 minTotal 40 minServes 4

Ingredients

• 1 large pizza dough
• 8 sticks string cheese
• 2 tbsp birria chili oil
• 2 cups shredded Oaxaca cheese
• 3 cups shredded braised short rib
• 2 cups consommé, for dipping
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro

Instructions

1. Place the pizza dough on a lightly floured surface. Stretch or roll the dough into a 12-inch round, keeping the outer edge slightly thicker. Lay the string cheese sticks end-to-end around the perimeter of the dough, about 1 inch from the edge. Fold the outer edge of the dough over the cheese sticks and press firmly to seal, creating a stuffed crust border. Make sure the seams are completely closed so the cheese doesn't leak during baking.
2. Using a pastry brush, coat the entire surface of the dough, including the stuffed crust, with the birria chili oil. This adds flavor and helps the crust brown beautifully in the oven.
3. Sprinkle half of the shredded Oaxaca cheese evenly over the pizza, leaving the stuffed crust border bare. Distribute the shredded braised short rib over the cheese. Top with the remaining Oaxaca cheese, covering the beef completely.
4. Preheat the oven to 475°F (240°C) with a pizza stone on the middle rack for at least 30 minutes. Carefully transfer the assembled pizza to the hot stone and bake for 10 minutes, until the crust is blistered and golden brown and the cheese is bubbling and lightly charred in spots. Let it rest for 3 minutes before slicing.
5. Remove the pizza from the oven and let it rest for 3 minutes. Sprinkle the top with the diced white onion and chopped cilantro. Slice the pizza and serve hot with a bowl of warm consommé for dipping. Dunk each slice, including the stuffed crust, into the consommé before taking a bite.

Contains: gluten, milk

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

52 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.