Slow cooked pork and sweet bread and butter pickles are just the beginning of this outstanding Cuban-inspired pizza. It is the second anniversary of Erica’s Recipes (and my 500th post!) so we are making it special with a new recipe for my favorite food.
Lots of years ago, like 10, my husband suggested I get all my recipe clippings and scribblings organized online. Then I could also share …cuz this way, at a thing, if someone asked “Can I have the recipe?”, I could be all cool like “Sure, just go to EricasRecipes.com”. And so my first site was born. …And it was ugly. Fugly ugly. No photos at all. Just the recipes themselves. In Courier New. …But I didn’t care.
For a few years, I didn’t care.
But then I did care.
And that was when we moved it all to the bloggg (remember my feelings on being a blogger?)
By then, the photos had started. My Facebook friends had to put up with photos like this…
Despite what they look like, those are homemade, whole wheat hot dog buns. And I was proud of them.
Yes, there was wine involved. …No, not in the buns.
I think probably 101% of us start out by pushing our “Look what I made!” on our friends. …then we realize our friends don’t care, but there is a whole world of other people out there that do. Hence, the blog is born.
So on the 2nd anniversary of this little corner of the internet, I want to thank friends and family for the years of support …and for putting up with my obsessions.
Speaking of obsessions… now, the pizza…
Clearly, this one is special. Pizza is my favorite food – as you well know – so, of course for this special occasion, it only made sense to make for you a new, outstanding pizzzzah.
This one is it kids. Yes, I said that with the French Onion Pizza (and I meant it, still do), but I mean it here too ….You need to make this one. Seriously, just look at it! Soooo much to love here ….two different cheeses, creamy mustard, roasted peppers, onion, ham …and slow cooked pulled pork. YESSSS!
Oh, and bread and butter pickles. Which are. awesome. on pizza.
And so here we are. Celebrating 2 years blogging with my favorite food. Thank you and love you all. And make this pizza.
- 1 lb pork shoulder (see Notes)
- 1/2 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp fresh cracked pepper
- 1/4 cup orange juice
- zest of half a lime
- juice of half a lime
- 1/2 prepared recipe Sam Adams Beer Pizza Dough (see Notes)
- 1 Tbs heavy cream
- 1/4 cup yellow mustard
- 6 oz ham, diced
- 1/2 cup bread and butter pickles, drained
- 1/2 cup diced roasted red bell pepper
- 1/2 small yellow onion, thinly sliced
- 1 cup shredded Swiss cheese
- 2 cups shredded part-skim mozzarella cheese
- fresh cracked pepper
- Put all of the ingredients for the pork in a slow cooker. Cook on high 4 hours or low 6-8 hours. Remove the meat and shredded. Store the meat in a covered bowl, adding plenty of juices from the crockpot to moisten, until ready to make the pizza.
- Heat the oven to 425F with the pizza stone in the oven. Heat an extra 10-15 minutes to ensure the stone is thoroughly heated.
- Meanwhile, combine the mustard and cream in a small bowl. Prepare the rest of the ingredients for easy pizza assembly.
- Roll out the pizza dough. Remove the pizza stone from the oven and layer the dough on it. Spread the mustard sauce. Layer 1/2 c Swiss cheese and 1 cup mozzarella. Layer half the pork and all of the ham, pickles, roasted pepper, and onion. Top with the remaining 1/2 c Swiss cheese and 1 cup mozzarella cheese. Bake at 425F for 13-15 minutes until cheese is melted and lightly browned and crust is cooked through and golden. Enjoy this Cuban pizza awesomeness immediately. Yields 4 servings.
- This pizza does not require a full pound of pork - I used half of it and served the remaining on sandwiches for lunch the next day.
- My Sam Adams Beer Pizza Dough makes enough dough for 2 large pizzas. So, half can be frozen or it used to make a different pizza - I usually make a plain cheese for my less gastromically experienced 4 year old.
By the way, if you want to see something funny, check out this before and after of my Herbed Tomato Tart… cracks me up.