ARCHIVE | QUESABIRRIA PIZZA
- 1 eachPizza Dough ProofingrecipeARCHIVE | QUESABIRRIA PIZZA
- 1 tbspOil – GarlicrecipeARCHIVE | QUESABIRRIA PIZZA
- 1/4 tspS&P MixrecipeARCHIVE | QUESABIRRIA PIZZA
- 1 tspcitrus honey ancho spice blendARCHIVE | QUESABIRRIA PIZZA
- 2 ozsharp white cheddarARCHIVE | QUESABIRRIA PIZZA
- 2 ozpepper jackARCHIVE | QUESABIRRIA PIZZA
- 4 ozBeef – BirriarecipeARCHIVE | QUESABIRRIA PIZZA
- 2 tbspyellow oniontrimmedpeeled1/4″ dice
- 1 tbspAioli – Chipotle LimerecipeARCHIVE | QUESABIRRIA PIZZA
- 12 leavesfresh cilantroleaveswasheddried
- 4 flozConsomme – BirriarecipehotNOTE*
- 1
Hand form Pizza Dough to a *10-1/4" circle, ensuring even thickness from the edge of the crust to the middle of the Dough.
- 2
Brush Dough with Garlic Oil to within ½" from the edge of the crust. Season with S&P and citrus honey ancho spice blend.
- 3
Evenly distribute cheddar and pepperjack over the dough, as close to the edge of the crust as possible without falling over the edge.
- 4
Evenly distribute Birria Beef and onion over the cheese, keeping slightly less in the center of the Dough, as the ingredients will collect in the center during the baking process.
- 5
Bake for approximately 8-10 minutes, rotating to ensure even browning of the crust. Remove pizza when it is golden brown and the crust has begun to bubble and crisp up.
- 6
Cut into *6 equal pieces, as shown in the photo. Transfer to a warm pizza plate.
- 7
Drizzle the Aioli in a zig zag pattern across the pizza.
- 8
Garnish with cilantro leaves evenly distributed over the pizza, as shown in the photo.
- 9
Serve with a cup of hot Birria Consomme on the side, as shown in the photo.
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