The Cuban Pizza Recipes

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PIZZA CUBANA RECIPE



Pizza Cubana Recipe image

Cuban Pizza is cheesy and delicious with a thicker and sweeter crust. Also called Pizza Cubana, this traditional Cuban sandwich pizza recipe is easy to make with a few simple ingredients. It's my go-to meal when I'm craving comfort food.

Provided by Izzy

Categories     Dinner     Lunch     Main Course

Time 55m

Number Of Ingredients 12

1 packet active dry yeast (2 ¼ teaspoons)
1 cup warm water 110-120°F
1 teaspoon sugar
2 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon olive oil
2 teaspoons olive oil
1/3 cup tomato sauce ((or pizza sauce))
1 cup Swiss cheese (shredded)
1/2 onion (thinly sliced)
1 cup (diced ham, or chorizo sausage, or pepperoni)
optional chopped parsley for garnish

Steps:

  • Whisk together yeast, sugar, and warm water in a small bowl. Let it sit for 5-10 minutes until foamy.
  • Mix together flour and salt. Add olive oil, yeast mixture to the dry ingredients. Mix with a wooden spoon until the dough just begins to come together.
  • Knead the dough by hand for about 5 minutes until it's soft and elastic. Place the dough in a greased mixing bowl. Cover with plastic wrap and let it rise for about 30 minutes or until doubled in size.
  • Preheat oven to 450°F.
  • Grease a 9-inch round baking pan with olive oil. Place the dough into the pan. Stretch the dough by gently flattening the dough ball. Use a fork to poke holes across the surface of the dough.
  • Brush the dough with olive oil. Spread tomato sauce evenly on top of the dough.
  • Add swiss cheese, distributing it evenly over the surface.
  • Add sliced onions and diced meat on top of the cheese.
  • Bake for 15-20 minutes or until the cheese is melted, and the crust is golden brown.
  • Remove the pizza from the oven, and transfer to a cutting board.
  • Garnish with chopped parsley or basil. Slice and serve immediately.

Nutrition Facts : Calories 489 kcal, Carbohydrate 71 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 487 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CUBAN PIZZA



Cuban Pizza image

This is the most delicious homemade pizza I've eaten. It's a borrowed recipe I tweaked to make lower sodium. It is versatile. It makes a lot of sauce, so you can either make the whole lot or you can make a couple of pizzas and freeze the remaining sauce and use when you are short on time. You can use whatever cheeses and toppings you want in whatever amounts you want. It's really a recipe that is "add to taste." It can be spicy or not. It might take a little work to make the sauce, but it's well worth it!!!

Provided by alcomene

Categories     Onions

Time 1h45m

Yield 8-10 pizzas, 80-100 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
2 tablespoons diced garlic
1 medium onion (I used white)
6 ounces tomato paste (I used Contadina roasted garlic flavor)
22 ounces no-salt-added tomato sauce
1 bay leaf
1/2 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon salt (you can lessen or omit for low sodium)
1/4 teaspoon pepper
1 1/4 tablespoons brown sugar (can use substitute)
10 ounces Cotija cheese
5 lbs other cheese (I used part-skim mozzarella, cheddar, and a pizza or fiesta mix)
4 -6 prepared pizza crust (any kind you prefer)
unsalted butter (or margarine)
2 tablespoons masa corn flour (can use all-purpose if can't find masa)
12 ounces mild enchilada sauce
12 ounces low sodium beef broth

Steps:

  • Saute onion in olive oil for about 4 minutes on med-high heat, you can add more oil to coat onions well.
  • Add garlic and cook for additional 3 minutes.
  • Add tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar.
  • Simmer uncovered on med-low for 30 minutes or until thick. Watch out for splattering and stir frequently.
  • (Here, you can chose to refrigerate the sauce overnight or use it immediately).
  • (Optional).
  • To make this pizza with a more authentic Latin taste, you can make a roux:.
  • Saute flour in 2 T of butter until lightly golden.
  • Add can of enchilada sauce.
  • You may chose to add cumin, garlic, brown sugar, and beef broth to taste.
  • Simmer this at med-low until thickened.
  • Mix into pizza sauce a little at a time to taste (the more you add, the spicier it will be).
  • Spray olive oil spray on tops of pizza crusts.
  • Add about 1/2 cup sauce to pizza (be careful to not add too much).
  • Crumble some cojita cheese and add about 1/2 cup of other cheeses.
  • Add any other toppings such as peperoni or Canadian bacon.
  • Top with more cheese and bake as directed for whatever type of crust you have.
  • Enjoy!

THE CUBAN PIZZA



The Cuban Pizza image

Slow cooked pork and sweet bread and butter pickles are just the beginning of this outstanding Cuban-inspired pizza.

Provided by Erica

Categories     Main Course

Time 4h35m

Number Of Ingredients 17

1 lb pork shoulder (see Notes)
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
½ prepared recipe Sam Adams Beer Pizza Dough
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

Steps:

  • 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.

Nutrition Facts : Carbohydrate 33 g, Protein 28 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 875 mg, Fiber 1 g, Sugar 7 g, Calories 447 kcal, UnsaturatedFat 10 g, ServingSize 1 serving

CUBAN PIZZA



Cuban Pizza image

Provided by Food Network

Categories     main-dish

Time P1DT35m

Yield 1 pizza

Number Of Ingredients 29

1 pound whole-grain flour, plus more for dusting
10 ounces very cold water
2 teaspoons active dry yeast
1 tablespoon sea salt
1/2 cup orange juice
1/2 cup diced white onion
1/4 cup whole garlic cloves
1/4 cup fresh lemon juice
1/4 cup lime juice
1/8 cup dried oregano
1 1/2 tablespoons toasted ground cumin
5 1/2 tablespoons kosher salt
1 tablespoon toasted and ground black peppercorns
1/8 cup extra-virgin olive oil
One 5-pound pork butt
2 English cucumbers
2 fresh dill sprigs, minced
2 cups white distilled vinegar
2 tablespoons salt
1/4 teaspoon ground turmeric
2 teaspoons toasted black peppercorns
1 1/2 teaspoons toasted mustard seeds
4 garlic cloves, crushed
1/2 cup ice
Oil, for oiling dough
150 grams 50/50 shredded mozzarella and provolone blend
100 grams shaved ham
1 cup mayonnaise
1 cup yellow mustard, preferably French's

Steps:

  • For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the "window test" to verify gluten development (see Cook's Note).
  • Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours.
  • For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated.
  • Preheat the oven to 250 degrees F.
  • Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred.
  • For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill.
  • Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using.
  • For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one.
  • Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham.
  • Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes.
  • Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo.

CUBAN PIZZA RECIPE



Cuban Pizza Recipe image

Prepare this delicious and easy homemade Cuban pizza, perfect to share with your friends and family members.

Provided by Dailis

Categories     Pizza

Time 2h20m

Yield 1 Pizza

Number Of Ingredients 8

2 tablespoons of tomato sauce
50g of mozzarella or other grated cheese
50g of ham (your choice)
150g of flour
5g of fresh yeast (or 2g of dry yeast)
80ml of water
1 pinch of salt
1 tablespoon of oil

Steps:

  • 1 We mix the ingredients and when they are well-integrated we knead for 10 minutes, stretching and folding the dough so that it gets enough air and gets spongy enough.
  • 2 After 10 minutes we make a ball with the dough and we put it in a container, we cover it with a clean cloth and we let it ferment for 2 hours, until it doubles in size.
  • 3 We grease the bottom of a frying pan with just a few drops of oil and we save it for later.
  • 4 We remove the dough from the container and we hit it a little to eliminate any excess air.
  • 5 We give it a round shape, a little squished, to put it on the pan. We pour the tomato sauce, the grated cheese and the ham chopped in cubes.
  • 6 We take the frying pan to the stove, cover it, and cook it on medium heat for 20 minutes. After this time, our Cuban pizza will be ready, with a spongy texture, the bottom and the crust golden and crunchy.

Nutrition Facts :

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