4 Serves
76 Mins
On a clean surface, roll out the pizza dough to your desired thickness using a rolling pin.
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Vitamin E
1 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
418 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
873 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
13 g / 20 gCholesterol
90 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 gSpread a thin layer of tomato sauce over the dough, then top with mozzarella cheese and the shredded birria meat.
Transfer the pizza to a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes until the crust is golden and the cheese is bubbling.
Remove from the oven, slice with a pizza cutter, and serve immediately with a side of warm birria consomé for dipping.
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