Prepare your pizza dough. If you’re making the no knead pizza dough, it should have risen overnight and be ready to shape. If you’re using homemade dough, ensure it’s gone through its first rise.
Preheat your oven to its highest setting. If you have a baking steel or pizza stone, place it on the oven rack to heat up. This will help achieve a perfect crispy crust.
Stretch the pizza dough to your desired thickness. You want it to be thick enough to hold all the toppings but thin enough to ensure a crispy finish.
Start layering with the cheese. Spread about 1 and 1/2 cups of cheese evenly over the surface of the dough, ensuring full coverage.
Spoon the Birria Stew over the cheese. Don’t worry if some leaks into the dough; it will only enhance the flavor, as long as the cheese covers the majority of it.
Add the finely shredded meat over the sauce. This will soak up the delicious flavors from the stew and add texture.
Finish with a sprinkle of toppings, including more cheese (about 1/2 cup) and any additional toppings you desire.
Bake the pizza for about 15 minutes, or until the cheese is bubbly and the crust is golden brown. For a charred cheese top, you can broil it for a couple of extra minutes.
Once out of the oven, top with diced onions, chopped cilantro, and sliced jalapeños for a fresh finish.
Slice your pizza and don’t forget to dip each slice into the Birria Stew for that ultimate flavor boost!
