Birria Pizza

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Dinner, Main Course American/Italian/Mexican
By Kelly Djalali Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 15-20 Minutes Total Time: ~30 Minutes

Use your Birria Stew leftovers to create a rich and flavorful pizza. Add extra toppings like bacon and mushrooms to customize to your liking.


  • 8-10 Mushrooms, sliced
  • Cooked Bacon pieces, about 3/4 cup
  • 1 Prepared Pizza Dough
  • 1 cup grated Cheese: Mexican Blend, Mozzarella or Mexican Melting Cheese like Oaxaca
  • Leftover Birria Stew, about 1 cup
  • Chopped Fresh Cilantro, as garnish
  • Sliced Scallions, as garnish



Preheat the oven to 425 degrees F with a pizza stone or steel.


In a pan over medium-high heat, cook the sliced mushrooms in water until the water evaporates.


Then add a little oil to sauté the mushrooms to get some browning.


Sprinkle the mushrooms with a pinch of kosher salt. Then add cooked bacon pieces just to heat it through. Then cut the heat and set the pan aside.


Roll, spin or stretch your prepared pizza dough on a lightly floured pizza peel.


Top the dough with grated cheese.


Top the cheese with the mushroom and bacon mixture.


Spoon the leftover Birria stew over the bacon and mushrooms. Top with another 1/2 cup or so of grated cheese.


Bake the pizza on the pizza stone or steel until the crust is golden and the cheese is melted, about 10-15 minutes.


When the pizza comes out of the oven, top with chopped fresh cilantro and sliced scallions, if you like.