Recipe: Pizza Cubano

Updated: Jul 31, 2019

Although I can't always find the best Honduran food in Miami, there are some amazing dishes at local Cuban joints on the corner. After making a Pizza Hondureña, I was excited to incorporate the flavors of a Miami classic: the Cuban sandwich, or "sanguich". It was an obvious choice, but a good Cuban sandwich goes a long way. You get the right ham, the juiciest pork, the crunchiest pickles, and you can't mess this up. I have started to understand and appreciate the flavors of Miami-Cuban cuisine. Once again, my fascination with sourdough pizza led me down this path and the Pizza Cubano was born in all of its salty deliciousness.

What You'll Need:

Sourdough Pizza Dough

1 Pickle

100 grams roasted pork

100 grams chopped ham

25 grams Swiss cheese

3 tablespoons spicy mustard

Roasted Pork

3-4 lbs pork shoulder

4 tablespoons chopped garlic

4 tablespoons olive oil

3 tablespoons chopped sage

3 tablespoons chopped rosemary

1 whole onion cut into 4 pieces

4 Bay Leaves

Mojo Criollo

Water as needed

Salt and Pepper as desired

Dough Prep

About 2 hours before you are ready to cook your pizza, take your sourdough pizza dough out of the fridge and let it come to room temperature. You want the dough to be soft and somewhat warm. I've never had success with cold dough, so for the purposes, my recipe, letting it come up to temperature is the best approach.

Oven Prep

If you are using a home oven with a pizza stone, preheat for 1 hour at 500 degrees. If you happen to be using an Ooni Pro oven, check out my post about how I start my fires with this oven and how I manage the temperature when baking multiple pizzas.

Toppings Prep

If you prefer to buy pre-made roasted pork, go for it. If not, the process is simple to get one going:

Set a pot to medium/high heat. Salt and pepper the meat as desired and then rub the pork shoulder with the olive oil, garlic, and chopped herbs. Sear each side directly on the bottom of the hot pot. After you achieve a nice brown color, add Mojo Criollo and water as desired. Chop one whole onion with the skin on into 4 pieces and add to the pot, along with the bay leaves. Turn the heat down to low and let cook for 6-8 hours. Make sure to be aware if you need to add more liquid during the process.

Dice up the cheese, ham, and pickle into the desired thickness.

Pizza Prep and Bake

Now that everything is prepped and your oven is ready to go, flour your work surface liberally and place one of your dough rounds in the center. With your fingertips, push from the middle to the outer edge of the dough. There are various techniques you can use after you've done a pre-shaping on the work surface. The most simple taking the dough and hold the edge with your fingertips. Gently press into the outer edge and rotate in a circle. Make sure you are stretching it out as you go along. If your dough is tearing, don't worry. Next time you'll just need to work it more during the kneading process and develop more strength.

Start by spreading on the mustard as the base sauce, then add the cheese, pork, and ham. Cook your pizza. If in a wood-fired oven, it will take about a minute or so and you will need to rotate/turn your pizza. If using a home oven, it will probably take 10 minutes (depending on the color you want). Once the pizza is cooked, top with the pickles and enjoy.

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