Beef Quesabirria Pizza
This beef quesabirria pizza is everyone's favorite taco in pizza form. Dipping the pizza slices in a rich, spicy consomme takes you to a place that pizza never goes, and it's amazing. Once you taste this, you'll find it hard to go back to ordinary pizza. You can also use prepared pizza dough if you like.
Ingredients
Method
- For pizza dough, add yeast, water, and honey to the bowl of a stand mixer. Let sit for 10 minutes. Add olive oil, flour and salt, and knead with the dough hook until a smooth elastic dough forms, 4 to 5 minutes.
- Remove dough from the bowl, roll into a ball, rub with some olive oil, and place back in the bowl. Cover and let rise until doubled in size, about 1 hour. Once risen, punch down dough, and divide into 4 portions. Dough can be used immediately, or refrigerated until needed. Let warm up for 30 minutes before using.
- For beef birria, add olive oil to a soup pot or Dutch oven, and place over medium-high heat. Add onions, ginger, and salt, and sauté until onions start to turn translucent, 3 to 4 minutes. Add garlic, chili powder, oregano, cumin, black pepper, cinnamon, and cloves, and cook, stirring for 1 minute.
- Add tomatoes and 1 cup water; stir everything together, scraping any caramelization off the bottom of the pan as you do. Add beef, carrots, celery, vinegar, honey, bay leaves, and 1 cup beef broth. Stir everything together, and wait for the mixture to start simmering. Cover tightly, reduce heat to low, and simmer for 1 1/2 hours, stirring occasionally.
- After 1 1/2 hours, remove the cover. Continue cooking uncovered, stirring occasionally, until meat is tender, and the sauce has reduced and thickened, 1 1/2 to 2 hours more. While meat is simmering, skim off some of the fat that rises to the top, and reserve for later.
- Use a slotted spoon to remove the meat to a bowl and set aside.
- Use a ladle to remove about 1 1/2 cups sauce and reserve until needed.
- For “consommé ,” add remaining 1 1/2 cups beef broth to the pot and stir to combine. Bring up to a simmer, and cook on low heat for 10 to 15 minutes. More or less broth can be used to adjust the consomme to your desired thickness.
- For pizza, preheat the oven to 500 degrees F (260 degrees C). Dust a baking sheet with corn meal.
- Take 1 portion of dough and place on a lightly-floured work surface. Press and stretch dough into a circle about 12 inches across. Transfer onto the dusted baking sheet.
- Spoon over enough sauce to cover with a thin layer, leaving 1/2 inch free of sauce around the edge. Top with mozzarella and Monterey Jack cheeses, pickled Fresno chiles, and pickled pepperoncini. Break up the pieces of beef, and scatter beef over the top. Brush the exposed edge of crust with reserved fat, then brush beef pieces with fat.
- Bake in the upper center of the preheated oven until the crust is cooked through, cheese is starting to brown, and beef are starts crisping up on the edges, about 12 minutes.
- For a crispier, slightly charred bottom crust, place the pan over a medium-high flame on the stove for 1 to 2 minutes, until the bottom cooks as much as you want. Transfer onto a cutting board, brush the beef with a little more birria fat, and top with diced onion and cilantro leaves.
- Cut into 6 slices. Serve with hot consommé for dipping the slices in and fresh lime wedges.
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