Slow cooked pork and sweet bread and butter pickles are just the beginning of this outstanding Cuban pizza recipe. With all the elements of the classic Cuban sandwich, this Cuban cuisine inspired, Cubano pizza is easy, fun, and DELICIOUS.
It is the second anniversary of Erica’s Recipes (and my 500th post!) so we are making it special with a new Cubano pizza recipe for my favorite food.
Because, after all, pizza is the reason for so much good in the world…
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 the fact that they look like poo, 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.
The Cuban Pizza
Speaking of obsessions… now, the pizza…
Clearly, this Cubano pizza is special. Pizza is my favorite food – as you may well know if you have followed me for any length of time…
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 with this Cuban Pizza ….You need to make this one. Seriously, just look at it!
What Makes The Cuban Pizza So Amazing
- Two different cheeses.
- A smooth mustard-cream pizza sauce.
- Roasted peppers.
- Slow cooked pulled pork.
- Bread and butter pickles! These are amazing on pizza!
Soooo much to love here ….Swiss and mozzarella cheeses, mustard transformed into a creamy pizza sauce, roasted peppers, onion, ham …and slow cooked pulled pork. YESSSS!
Oh, and bread and butter pickles. Which are. Awesome. On pizza.
How to Make The Cuban Pizza
- Cook the pork in the slow cooker. Alternatively, this can be done in the oven at 275F for a couple hours until tender (in a bake dish wrapped tight with foil).
- Prepare the pizza dough. If you’re not up for this, most grocery stores carry fresh dough in their bakery sections now. I cut that corner A Lot.
- Chop up all the rest of the ingredients for the toppings.
- Combine the cream and mustard to make the pizza sauce.
- Heat the oven with the pizza stone in the oven to heat as well.
- Lay out the dough on the heated stone.
- Layer sauce and toppings.
See? Once we break it down, this Cuban Pizza recipe is not hard at all. And of course you can always cut corners if you want.
Tips for Easier Preparation of this Pizza Cubana
- This is a PERFECT way to use leftover pork, so then you don’t have to cook the pork just for this pizza.
- Use premade dough from the grocery store or purchased precooked crust. I do this a lot on weeknights especially when making pizza dough from scratch just is not going to happen.
- Invest in a pizza stone. They are worth it and make cooking pizza at home much easier.
- Purchase the onion and ham pre-diced. Diced ham is in the meat section and often grocery stores carry diced onion in the produce section now.
If you love creative pizzas, check out these recipes
- Monte Cristo Pizza
- Shrimp Po’ Boy Pizza
- Spicy Vegetable Thai Flatbread
- Mexican Chicken Pizza
- Four Cheese Shrimp Scampi Pizza
- Cranberry Sausage Pizza
- Crab Rangoon Pizza
- Homemade Pizza Sauce
- Grilled Philly Cheesesteak Pizza
- Chicken Cordon Bleu Pizza
- Chicken Gyro Pizza
- Grilled Bistro Pizza with Mushrooms, Kalamata Olives, and Fontina
- Roasted Poblano, Onion, & Bacon Pizza
And so here we are. Celebrating 2 years blogging with a new recipe for my favorite food, inspired by Cuban cuisine. Thank you and love you all. And make this Cuban Pizza.
The Cuban Pizza
For the pork
For the pizza
- ½ prepared recipe Sam Adams Beer Pizza Dough see Notes
- 1 Tbs heavy cream
- ¼ cup yellow mustard
- 6 oz ham diced
- ½ cup bread and butter pickles drained
- ½ cup diced roasted red bell pepper
- ½ 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 425°F 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 cup 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 cup Swiss cheese and 1 cup mozzarella cheese.
- Bake at 425°F for 13-15 minutes until cheese is melted and lightly browned and crust is cooked through and golden. Enjoy this Cuban pizza awesomeness immediately.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
By the way, if you want to see something funny, check out this before and after of my Herbed Tomato Tart… cracks me up. There’s a couple years food photography growth for you.