Birria Pizza
This vegan birria pizza recipe has all the savory, spicy goodness and toppings of birria tacos, but in the form of a cheesy pizza!
Ingredients
- 1 ½ tablespoons olive oil 22 ml
- 1 yellow onion thinly sliced
- ½ teaspoon salt 3 grams
- 1 recipe Vegan Pizza Dough
- 1 cup Birria Stew (broth only) 237 ml
- 2 cups shredded vegan mozzarella 227 grams
- 1 ¼ cups Birria "Meat" 375 grams (no broth, just the meat)
- ½ cup sliced pickled jalapeños 70 grams (more or less depending on spice tolerance)
- 2 cups shredded vegan Mexican blend cheese (or cheddar) 227 grams
- ¼ cup cornmeal 33 grams
- ⅓ cup chopped fresh cilantro 5 grams
- Extra Birria stew just the broth for drizzling
Instructions
- Preheat the oven to 500°F (260°C) and pop a pizza stone (or a heavy-duty baking sheet) on the bottom rack of the oven.
- Heat the olive oil over medium heat in a heavy-bottomed skillet. Add the onion and season with salt. Cook until caramelised, stirring occasionally.
- Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll each out to a ~5-inch circle.
- Spread ¼ of the Birria stew (just the broth) over each pizza, leaving ~½ inch boarder. Evenly distribute (in order) the following ingredients between the 4 pizzas: vegan mozzarella cheese, Birria meat, caramelized onion, pickled jalapenos, and vegan Mexican blend cheese.
- Pull the pizza stone (or baking sheet) out of the oven and scatter a couple of tablespoons of cornmeal over the top. Transfer 2 of the pizzas to the pizza stone (or baking sheet) and bake for 10-15 minutes or until the crust is puffy and blistered and the vegan cheese is melted and bubbly. Repeat with the remaining cornmeal and remaining pizzas.
- Serve warm, garnished with chopped fresh cilantro, and drizzled with extra Birria stew (just the broth).
Notes
To store: Wrap individual slices of this birria pizza in foil or place the slices in an airtight container. Store leftover pizza in the refrigerator for up to 3 days. When you're ready to enjoy your leftovers, simply reheat in the oven at 450°F until warmed through, use the microwave, or eat it cold.
To freeze: I like to wrap each slice in plastic, then place them in an airtight container or freezer bag. Freeze for up to 2 months. I recommend thawing the pizza in the refrigerator before reheating, which helps the reheating be more even.
Nutrition
Calories: 729kcal | Carbohydrates: 90g | Protein: 16g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 2640mg | Potassium: 455mg | Fiber: 9g | Sugar: 9g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 6mg