Why this works
The beef brings deep, slow-cooked flavor. The mozzarella gives the pull. Fresh onion, cilantro and lime go on after baking — they provide the contrast that stops this from feeling like a heavy meat pizza. The consommé stays on the side where it belongs. Pouring it over the pizza would turn a good crust into a wet disaster.
Ingredients
- Pizza dough ball250–280g
- Tomato sauce or birria-style sauce60g
- Low-moisture mozzarella90g
- Cooked shredded beef110g
- White onion, finely diced20g
- Fresh cilantrosmall handful
- Lime wedge1
- Sliced jalapeños (optional)to taste
- Warm consommé for dipping (optional)small bowl
Method
- Preheat the oven as hot as possible — 260–300°C with a steel or stone inside.
- Warm the shredded beef gently. It should be juicy but not dripping. If it looks wet, drain it slightly.
- Stretch the dough into a thin round.
- Spread a thin, even layer of sauce.
- Add mozzarella and the shredded beef evenly — not piled high.
- Bake until the crust is properly crisp and the cheese is bubbling.
- Pull from the oven. Add diced white onion, fresh cilantro and a squeeze of lime immediately.
- Serve with a small bowl of warm consommé on the side for dipping.