Preheat your oven to 500°F (260°C). If using a pizza stone, let it heat for at least 45 minutes.

Roll or stretch the fresh pizza dough to about ¼-½ inch thick on a lightly floured surface.

Dust with 2-3 tablespoons of cornmeal to prevent sticking and add texture.

Spread ⅓ cup of birria consommé over the dough, then layer with 1½ cups of cheese, followed by 1½ cups of beef birria, and finish with the remaining cheese.

Transfer the pizza to the preheated pizza stone and bake for 10-15 minutes until the crust is golden brown and cheese is bubbling.

Reheat the remaining birria consommé using microwave or stovetop.

Garnish the baked pizza with sliced onion and cilantro. Serve with warm birria consommé.