Birria Flatbread Pizza

Birria Flatbread Pizza

When I first thought of making Birria Flatbread Pizza, I knew it would be a delightful blend of flavors. I’ve always loved the rich, spicy taste of birria, and adding it to a flatbread pizza sounded like the perfect fusion dish. The tender birria meat layered over a crispy, airy flatbread base, topped with melty cheese, would make a memorable meal. With every bite, you get a fantastic balance of textures and flavors. So, Birria Flatbread Pizza became my latest culinary adventure.

The Story Behind the Recipe

This recipe is inspired by my love for both Mexican and Italian cuisines. Birria Flatbread Pizza was born when I was craving both a savory stew and a slice of pizza. The idea of combining birria’s deep, slow-cooked flavors with the ease of a quick flatbread pizza was too tempting to resist. I opted for a mix of mozzarella and Monterey Jack cheeses to balance out the birria’s spice, while diced onions and jalapeños added freshness and heat.

Creating the Perfect Bite

To make Birria Flatbread Pizza, I start with a no-knead pizza dough that bakes up light and crisp, making it the perfect vessel for the juicy, tender birria meat. As the cheese melts and bubbles in the oven, the birria stew seeps into the crust, enhancing every bite with its rich flavors. I also love adding a side of birria stew for dipping—it’s like a birria taco meets pizza, where each slice is both crispy and drenched in deliciousness.

A Recipe to Remember

Every time I make Birria Flatbread Pizza, it feels like a mini celebration. The final toppings of fresh cilantro and jalapeño slices add a pop of color and an extra layer of flavor. This recipe is perfect for weekend gatherings or even a cozy night at home. It’s a dish that’s both comforting and exciting, and I can’t wait for you to try it.

Chef’s Notes- Birria Flatbread Pizza

• Achieving a Crispy Crust: Use a preheated baking sheet or cast iron skillet to promote a crispy base. If you have a pizza stone, even better! A hot surface helps achieve that satisfying crunch.
• Cheese Variations: For a unique twist, add crumbled queso fresco or a few dollops of creamy goat cheese. The tanginess pairs well with the savory birria.
• Serving Suggestions: Serve with pickled red onions or radishes for a burst of acidity that cuts through the richness. For an authentic touch, consider a side of consommé for dipping.
• Reheating Tips: Reheat slices in an air fryer or under the broiler to restore crispiness without overcooking the toppings. Avoid microwaving, as it can make the crust soggy.
• Adjusting Spice Levels: Swap jalapeños for milder bell peppers, or add a touch of chili powder or hot sauce to the birria stew for extra heat. Let readers adjust to their spice tolerance.
• Enhancing Flavor: Before baking, lightly brush the crust edges with garlic-infused olive oil for extra flavor. Finish with a sprinkle of sea salt or smoked salt for an added burst of taste.
• Making Ahead: Prepare the birria stew in advance and store it in the fridge for up to three days. This allows flavors to develop and cuts down on prep time when you’re ready to make the pizza.

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Birria Flatbread Pizza

0.0 from 0 votes

Course: Main CourseCuisine: American, Italian, MexicanDifficulty: Medium

Servings

4

slices

Prep time

3

hours 

Cooking time

15

minutes

Calories

600

kcal

Total time

3

hours 

15

minutes

Get ready to elevate your pizza game with our irresistible Birria Flatbread Pizza! This delightful fusion brings together succulent birria beef or lamb, a generous mix of melty cheeses, and your favorite toppings atop a perfectly airy, fluffy dough with a satisfyingly crisp finish. Each slice is best enjoyed dipped in rich, savory birria sauce, amplifying every bite. Whether you’re a pizza aficionado or a birria lover, this recipe is a must-try addition to your culinary repertoire. Dive in and savor the explosion of flavors that will make every meal a memorable experience!

Ingredients

• For the Pizza

• 1/2 batch no-knead pizza dough use half for one large flatbread

• 2 cups shredded mozzarella combined with Monterey Jack cheese

• 3/4 cup rich birria stew

• 1 cup finely shredded birria beef or lamb

• 1/3 cup diced white onion

• 1 sliced jalapeño

• Alternative Ingredients:

• No-Knead Pizza Dough: Substitute with pre-made pizza crust or a gluten-free crust for those with gluten sensitivities.

• Monterey Jack Cheese: Replace with vegan cheese alternatives to make the recipe dairy-free.

• Lamb: Use shredded beef or chicken as an alternative protein source.

• Jalapeño: Swap with bell peppers for a milder flavor or other hot peppers for added heat.

• Birria Stew: If unavailable use a hearty beef broth seasoned with traditional birria spices.

• White Onion: Shallots can be used as a subtler alternative.

• Cilantro: Parsley can replace cilantro for those who are allergic or prefer a different herb.

Directions

• Preparing the Dough: Ensure your pizza dough has fully risen. If using homemade dough, allow it to complete its first rise. For overnight dough, confirm it has doubled in size and is ready to shape.
• Preheating the Oven: Set your oven to its highest temperature and place a baking sheet or cast iron skillet inside to preheat. A hot surface is essential for achieving a crispy crust.
• Assembling the Pizza: Carefully stretch the risen dough to your preferred thickness and transfer it to the preheated baking sheet. Spread a generous layer of mozzarella and Monterey Jack cheese evenly over the dough, ensuring full coverage to prevent sogginess. Drizzle the birria stew over the cheese, then evenly distribute the shredded birria meat. Add the diced white onion and sliced jalapeño, followed by a scatter of additional cheese to enhance the flavor and texture.
• Baking and Finishing: Place the assembled pizza in the oven and bake for approximately 15 minutes, or until the crust is golden and the cheese is bubbly. For a charred cheese finish, switch to the broil setting for an additional 2-3 minutes, keeping a close eye to prevent burning. Once baked, top the pizza with fresh diced onions, minced cilantro, and additional jalapeño slices. Serve each slice with a side of birria stew for dipping to elevate the flavors.

Equipment

• Baking sheet
• Cast Iron Skillet

Nutrition Facts

• Calories: 600kcal
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 49mg
• Sodium: 11183mg
• Potassium: 260mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 4g
• Protein: 15g
• Vitamin A: 493IU
• Vitamin C: 9mg
• Calcium: 283mg
• Iron: 3mg

FAQs- Birria Flatbread Pizza

Can I make this pizza with store-bought flatbread or crust?

Absolutely! If you’re short on time, you can use store-bought flatbread or pizza crust. Adjust the baking time as needed since these may cook faster.

How can I make this recipe gluten-free?

Substitute the no-knead pizza dough with a gluten-free pizza crust or flatbread. Many stores offer great gluten-free options that work well for this recipe.

What can I use instead of birria stew if I don’t have it on hand?

If birria stew isn’t available, try using a hearty beef or lamb broth seasoned with birria spices (like cumin, oregano, and chili powder). This will give a similar flavor profile.

Is there a way to make this dish dairy-free?

Yes! Substitute the cheeses with dairy-free options, such as vegan mozzarella and Monterey Jack alternatives. There are great plant-based cheeses that melt well and complement the birria flavors.

Can I prepare the birria meat ahead of time?

Absolutely. You can cook and shred the birria meat in advance and store it in the fridge for up to three days or freeze it for longer storage. This makes the pizza assembly quick and easy on the day you’re ready to bake.