The Ultimate Cuban Pizza Recipe: A Cubano Sandwich Experience on a Slice
Prepare your taste buds for an extraordinary culinary adventure with this Cuban pizza recipe! Drawing deep inspiration from the iconic Cuban sandwich, this unique “Cubano Pizza” masterfully blends the rich, savory flavors of slow-cooked pork, a zesty mustard-cream sauce, and the delightful crunch of sweet bread and butter pickles. It’s a creation that promises ease, fun, and an undeniably delicious experience, transforming a classic sandwich into an outstanding pizza sensation.
As we celebrate the second anniversary of Erica’s Recipes – marking my 500th post! – we’re pulling out all the stops to make this occasion truly special. What better way to honor such a milestone than with a brand new, incredible Cubano pizza recipe? After all, for me, pizza isn’t just a meal; it’s a source of joy, comfort, and so much good in the world.
This culinary journey began many years ago, about a decade back, when my husband first suggested organizing my overflowing collection of recipe clippings and scribbled notes online. The idea was simple: create a digital space where I could easily share my favorite dishes. Imagine the scene at a gathering when someone asks, “Can I have the recipe?” My cool response, “Sure, just go to EricasRecipes.com,” would be ready. And so, my first website was born. It was far from glamorous – no photos, just recipes in plain Courier New font. But back then, I didn’t mind. For a few years, the aesthetic didn’t matter.
But eventually, it did. My passion for sharing evolved, and with it, the website transformed into a blog. That’s when I ventured into the world of food photography, starting with humble attempts like this one:
Despite their unpolished appearance, those are homemade, whole wheat hot dog buns, and I was immensely proud of them at the time. (Yes, there might have been some wine involved in the making of the photographer’s confidence, but definitely not in the buns themselves!) Most of us, I believe, start by enthusiastically showcasing our “Look what I made!” creations to our friends. Then, we gradually realize that while our friends are supportive, there’s a whole world of like-minded food enthusiasts out there who truly appreciate and seek out new recipes. And that, my friends, is often how a blog truly comes to life.
So, on this special second anniversary of Erica’s Recipes, I want to extend my heartfelt gratitude to my friends and family for their unwavering support over the years, and for patiently indulging my culinary obsessions. It’s because of this journey and your encouragement that recipes like our amazing Cuban Pizza come to life!
Unveiling The Cuban Pizza: A Culinary Masterpiece
Speaking of obsessions, let’s dive into the star of today’s celebration: this magnificent Cuban pizza. As you might know if you’ve followed my blog for any length of time, pizza holds a special place in my heart – it’s my all-time favorite food. Naturally, for such a significant milestone, it was only fitting to present you with a new, truly outstanding pizza creation. This one, my friends, is it. I’ve said that about my French Onion Pizza (and I still stand by it!), but I wholeheartedly mean it for this Cuban Pizza as well. You absolutely need to make this one. Seriously, just take a look at the vibrant array of ingredients and imagine the explosion of flavors!
What Makes This Cubano Pizza So Uniquely Delicious?
The magic of this Cuban pizza lies in its thoughtful combination of ingredients, each playing a crucial role in recreating the iconic flavor profile of the classic Cubano sandwich. It’s not just a pizza; it’s a tribute to a culinary legend, reimagined on a crispy crust. Here’s a closer look at what makes this pizza truly amazing:
- Two Different Cheeses: We combine the nutty, slightly sharp flavor of Swiss cheese with the creamy, melt-perfect qualities of mozzarella. This duo creates a rich, irresistible blanket over all the toppings.
- A Smooth Mustard-Cream Pizza Sauce: Forget traditional tomato sauce! This pizza features a unique, tangy, and surprisingly smooth sauce made from creamy heavy cream and vibrant yellow mustard. It’s the perfect homage to the mustard typically found on a Cuban sandwich.
- Succulent Slow-Cooked Pulled Pork: The heart of any great Cubano is tender, flavorful pork. Our recipe calls for slow-cooked pulled pork, marinated with zesty orange and lime, ensuring every bite is moist and packed with authentic Cuban-inspired taste.
- Savory Ham: Thinly sliced or diced ham adds another layer of classic Cubano flavor, contributing a salty, smoky note that complements the pork beautifully.
- Roasted Peppers and Onions: Sweet roasted red bell peppers bring a lovely sweetness and vibrant color, while thinly sliced yellow onions add a subtle pungent kick that mellows perfectly during baking.
- Bread and Butter Pickles: This might sound unconventional, but trust me – these sweet and tangy pickles are the secret weapon! They provide an unexpected burst of acidity and crunch that perfectly cuts through the richness of the meats and cheeses, creating a balanced and incredibly addictive flavor profile. They are truly amazing on pizza!
So much to savor here! The harmonious blend of Swiss and mozzarella cheeses, the unexpected yet brilliant creamy mustard sauce, the sweetness of roasted peppers and onions, and the star combination of savory ham and luscious slow-cooked pulled pork. YESSSS! And let’s not forget those bread and butter pickles – they add that essential tangy zest, truly making this pizza unforgettable.
Crafting Your Cuban Pizza: A Simple Guide
Creating this incredible Cuban Pizza might seem involved at first glance, but when broken down into manageable steps, you’ll find it’s surprisingly straightforward and incredibly rewarding. The majority of the work is in the preparation, making the assembly and baking a breeze.
- Prepare the Slow-Cooked Pork: The foundation of our Cubano pizza starts with perfectly tender pulled pork. You can slow cook the pork shoulder with a blend of cumin, salt, pepper, orange juice, and lime zest/juice until it’s fork-tender. This typically takes 4 hours on high or 6-8 hours on low in a slow cooker. Alternatively, you can achieve similar results in the oven by baking it at 275°F for a couple of hours in a tightly foiled dish. Once cooked, shred the pork and keep it moist with some of the cooking juices until you’re ready to assemble.
- Prepare Your Pizza Dough: While homemade dough offers an unbeatable texture, don’t hesitate to take a shortcut! Most grocery stores now carry fresh, ready-to-use pizza dough in their bakery or refrigerated sections. Using store-bought dough can significantly cut down on prep time, making this recipe perfect for weeknights.
- Chop and Dice All Toppings: A key to easy pizza assembly is having all your toppings ready. Dice the ham, drain and chop the bread and butter pickles, dice the roasted red bell pepper, and thinly slice the yellow onion. This mise en place approach ensures a smooth and quick layering process.
- Whip Up the Mustard-Cream Sauce: In a small bowl, simply combine heavy cream and yellow mustard. This creates a wonderfully tangy and creamy sauce that perfectly mimics the flavors of a Cuban sandwich and acts as the unique base for your pizza.
- Preheat Your Oven and Pizza Stone: For that coveted crispy crust, it’s essential to preheat your oven to 425°F with your pizza stone inside. Allow the stone to heat for an extra 10-15 minutes after the oven reaches temperature, ensuring it’s thoroughly hot. This high heat shock is crucial for a perfectly baked crust.
- Assemble Your Pizza: Carefully lay your rolled-out pizza dough onto the heated stone. Spread the mustard sauce evenly, then layer with half of the Swiss and mozzarella cheeses. Distribute the pulled pork, ham, pickles, roasted pepper, and onion, followed by the remaining Swiss and mozzarella. A final sprinkle of fresh cracked pepper adds a touch of aromatic finish.
- Bake to Perfection: Slide your loaded pizza into the hot oven. Bake for approximately 13-15 minutes, or until the cheese is beautifully melted, bubbly, and lightly browned, and the crust is golden and cooked through.
See? Once we break it down, this Cuban Pizza recipe isn’t hard at all. And of course, you can always cut corners if you want, especially on busy days!
Smart Tips for an Effortless Pizza Cubana Experience
While this Cuban pizza recipe is straightforward, there are several ways to streamline the preparation, making it even more accessible for busy weeknights or impromptu gatherings. These tips will help you achieve maximum flavor with minimal fuss:
- Utilize Leftover Pork: This recipe is a PERFECT way to transform leftover pulled pork into a sensational meal. If you’ve got some on hand from a previous barbecue or slow-cooker meal, you can skip the pork cooking step entirely, saving you several hours of preparation time. Simply shred and warm your existing pork.
- Embrace Pre-Made Dough or Crusts: Don’t feel obligated to make pizza dough from scratch every time. Most grocery stores offer excellent fresh pizza dough in their bakery sections, or you can opt for a pre-cooked crust. I frequently take this shortcut, especially on weeknights when time is of the essence. It delivers a great result without the kneading and rising time.
- Invest in a Pizza Stone: A good quality pizza stone is a game-changer for homemade pizza. It helps achieve a wonderfully crispy crust by distributing heat evenly and drawing moisture from the dough. They are a worthwhile investment and make cooking pizza at home much easier and more delicious.
- Pre-Dice Your Produce: To further reduce prep time, look for pre-diced ingredients. Many grocery stores now carry pre-diced ham in the meat section and pre-chopped onions or roasted red bell peppers in the produce or deli sections. This small convenience can make a big difference when you’re short on time.
- Prep Components Ahead: The slow-cooked pork can be made a day or two in advance and stored in the refrigerator. You can also dice your ham, peppers, and onions ahead of time. This allows for quick assembly when you’re ready to bake.
- Don’t Overload: While it’s tempting to pile on the toppings, be mindful not to overload your pizza. Too many toppings can result in a soggy crust and uneven cooking. Stick to the recommended amounts for the best balance of flavor and texture.
Craving More Creative Pizzas? Explore These Unique Recipes!
If you’re anything like me and love pushing the boundaries of what a pizza can be, then this Cuban Pizza is just the beginning! My kitchen is a playground for pizza innovation, and I’ve got a whole collection of inspired pies waiting for you to discover. Each recipe is designed to surprise and delight, offering a fresh take on America’s favorite comfort food. Dive into these other imaginative pizza creations:
- 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 two wonderful years of blogging and sharing our passion for food, culminating in this incredible Cuban-cuisine-inspired pizza recipe. Thank you all for being a part of this journey – your support means the world to me. Now, go forth and make this extraordinary Cuban Pizza!
For the best results, consider using my Sam Adams Beer Pizza Dough for a wonderfully flavorful crust, and pair it with my savory Homemade Pizza Sauce, crafted with wine and garlic.
The Cuban Pizza
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Equipment
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pizza stone
Ingredients
For the pork
- 1 lb pork shoulder see Notes for alternative cooking methods
- ½ tsp cumin
- ¼ tsp kosher salt
- ¼ tsp fresh cracked pepper
- ¼ cup orange juice
- zest of half a lime
- juice of half a lime
For the pizza
- ½ prepared recipe Sam Adams Beer Pizza Dough or store-bought dough (see Notes)
- 1 Tbs heavy cream
- ¼ cup yellow mustard
- 6 oz ham diced
- ½ cup bread and butter pickles drained and roughly chopped
- 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
Instructions
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Place all the ingredients for the pork (pork shoulder, cumin, kosher salt, fresh cracked pepper, orange juice, lime zest, lime juice) into a slow cooker. Cook on high for 4 hours, or on low for 6-8 hours, until the pork is incredibly tender and easily shredded with a fork. Remove the meat, shred it, and store it in a covered bowl, adding a generous amount of the cooking juices from the crockpot to keep it moist until you are ready to assemble your pizza.
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Preheat your oven to 425°F (220°C) with the pizza stone placed inside. For optimal crispiness, allow the oven and stone to heat for an additional 10-15 minutes after the oven reaches the target temperature to ensure the stone is thoroughly heated through.
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While the oven and stone are heating, prepare the rest of your ingredients. In a small bowl, combine the heavy cream and yellow mustard to create your unique pizza sauce. Then, arrange all your diced ham, chopped pickles, diced roasted red bell pepper, and thinly sliced yellow onion for easy pizza assembly.
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Carefully roll out your pizza dough to your desired thickness. Remove the hot pizza stone from the oven (using oven mitts) and carefully lay the prepared dough onto it.
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Spread the mustard sauce evenly over the pizza dough, leaving a small border for the crust. Layer with 1/2 cup of the shredded Swiss cheese and 1 cup of the shredded mozzarella. Evenly distribute half of the slow-cooked pulled pork, all of the diced ham, chopped bread and butter pickles, diced roasted red bell pepper, and thinly sliced onion. Finally, top with the remaining 1/2 cup Swiss cheese and 1 cup mozzarella cheese.
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Bake in the preheated oven at 425°F (220°C) for 13-15 minutes. The pizza is ready when the cheese is melted, bubbly, and lightly golden brown, and the crust is cooked through and crispy. Remove from the oven, allow to cool for a minute or two, then slice and enjoy this Cuban pizza awesomeness immediately!
Notes
This Cuban pizza recipe typically does not require a full pound of slow-cooked pork. I often use half of the prepared pork for the pizza and save the remainder for delicious Cuban sandwiches or other meals the next day.
My Sam Adams Beer Pizza Dough recipe yields enough dough for two large pizzas. You can freeze half of the dough for future use or use it to create a different, equally delicious pizza!
Nutrition
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By the way, if you’re looking for a good laugh and a peek into the evolution of food photography, you absolutely have to check out this hilarious before-and-after of my Herbed Tomato Tart. It cracks me up every time! It’s a true testament to a couple of years of dedicated growth in food photography.