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National Cheese Pizza Day

Cheesy Quesabirria Pizza

Recipe: Natallia Nice

Request a sample of quesabirria seasoning

Ingredients

  • 2 lb beef chuck roast, cut into chunks
  • 3 Tbsp Quesabirria seasoning (for the braise)
  • 2 cups Water
  • Cornstarch
  • Pizza crust dough – see recipe below
  • 8 oz Oaxaca cheese, shredded
  • 1/2 cups red onion, finely diced
  • 1/2 cups cilantro, chopped
  • 1 lime, cut into wedges

Method

  1. Prepare the pizza dough – see below for recipe.
  2. Cook beef chuck roast with water and quesabirria seasoning sous vide for approximately 24 hours, or until the beef is tender and easily shredded. Reserve a portion of the birria consome.
  3. Take the reserved consome from the birria, and add a small amount of cornstarch to thicken the sauce.
  4. Shape the pizza dough, and spread a thin layer of the consome sauce over the dough.
  5. Top with toppings, including Mexican melting cheese, shredded birria beef, red onions, and cilantro and lime, to taste. Bake on a preheated baking stone at 450F for 5-7 minutes, or until the crust is golden brown and the cheese is melted.
  6. Serve with additional consume sauce on the side for dipping, and additional lime wedges and cilantro for garnish.

Pizza Dough

Recipe: Natallia Nice

Ingredients

  • 300g Bread Flour
  • 2g Instant Yeast
  • 7g Salt
  • 5g EVOO
  • 200g Cold Water

Method

  1. In a stand mixer, combine all ingredients. Mix with a dough hook on medium speed until the dough is smooth and elastic (about 7-10 minutes).
  2. Divide the dough into 3 equal portions. Roll each up into a ball. Let the dough balls rest at room temperature for 20-30 mins, covered with a damp towel or plastic wrap.
  3. Shape each dough ball into a round pizza base.
  4. Add your sauces and toppings.
  5. Bake on a preheated pizza stone at 500F for 8-10 mins, or until the crust is golden and crisp.