Preheat your oven to 500°F (260°C) for about 45 minutes with a pizza stone or baking sheet inside.

Roll out your fresh pizza dough carefully on parchment paper to about ¼ to ½ inch thick.

Spread approximately ⅓ cup of birria consommé evenly across the dough. Layer with 1½ cups of shredded cheese and 1½ cups of leftover beef birria. Top with more cheese.

Transfer the pizza to the hot pizza stone or baking sheet and bake for 10 to 15 minutes until the crust is golden and cheese is bubbling.

While the pizza bakes, warm any reserved birria consommé in a small saucepan.

After baking, allow the pizza to cool slightly. Garnish with sliced onions and fresh cilantro. Serve with lime wedges.