Tag Archives: Pizza

Cubano Pizza with Carnitas~Testing Recipes

Recently I was asked to create a pizza with some unique toppings. Without getting too crazy, I decided to search my pantry and refrigerator for what I had on hand. I found some baked ham in the freezer, some pork tenderloin slices and all kinds of cheese. First thing that came to mind when I saw the ham and pork tenderloin was a Cubano sandwich!! I have been experimenting with adding some bicarbonate to yeast dough for and extra fluffly and airy results. So this was the perfect chance to try it out on the pizza dough recipe that I use all the time. Challenge accepted! Don’t let the fact that you don’t have a pantry full of leftovers, like me, stop you from trying this recipe. Next time you cook any kind of pork chops, tenderloin or roast, just set a pound aside. Purchase some pizza dough from your local pizzaria and precooked ham and you are all set! I just have to add that this was the best pizza dough I have ever made! Who knew??

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

1 pizza dough recipe with added picot (0.17 oz)
1/3 cup garlic mojo (see end of post for recipe)
1 full cup baked ham, diced
1 pound cooked carnitas. chopped small
2 dill pickle spears, sliced thin
 2 tablespoons Dijon mustard
More garlic mojo
1 1/2 cups muenster cheese, shredded
1/2 cup swiss cheese, shredded
1/4 cup Parmesan shredded
Fresh oregano for garnish

Directions

1. Grease pan, add  add a light dusting of cornmeal. Cornmeal is not listed but I did use about 1/4 cup.

2. Place dough onto pan with cornmeal and using your hands shape dough into a 12 inch pizza, thick on the edges.

3. Layer  onto the pizza the ingredients in order listed

4. Bake on bottom rack of a preheated 500 degree oven for 14 minutes. Move to middle shelf and bake for another 4 to 5 minutes. Let rest before slicing. Yields 4 servings

 

For Pizza Dough

Pizza Dough-Cubano Pizza

1 1/2 teaspoons active dry yeast
1/2 tablespoon honey
1 cup warm water, 105 degrees
3 cups all purpose flour, sifted (I used bread flour)
1 teaspoon salt
1 1/2 tablespoons olive oil

**1 (0.17) packet of Picot bicarbonate, optional

Tips~ My secret to a light and airy dough is a packet of Mexican bicarbonate Picot (0.17 oz) or you can use 1 Alka Seltzer tablet. Just make sure you crush it into a powder form before you add them to the mix. This tip provided by MarisolPink on youtube. 

Piiza Dough-Cubano Pizza

 

Cubano Pizza with Carnitas

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

Tips~ When you add the mojo sauce to the crust, don’t spread it out like I did or the garlic will burn under that high heat. You can still brush the crust with some extra olive oil.

Directions

1. To prepare the dough, stir and dissolve the yeast with the water and honey in a large bowl. Let stand for 10 minutes.

2. After 10 minutes. Add the salt, oil, and 1 cup of flour, stir until well combined.  Add the bicarbonate  to the flour. Gradually add in the rest of the flour until dough forms.  You may not need all the flour, especially if you sift it. I used almost all 3 cups of flour, left some for later.

3. Transfer the dough to a glass bowl that has been coated with olive oil. Cover with plastic wrap and let rise in a warm place for 40  to 60 minutes.

4. After it rises, gently punch down and knead on a lightly floured surface. Now you can divide the dough into  two to four equal parts or you can prepare one large thick crust pizza.. Knead it with your hands to form a smooth dough ball. Transfer a plate and let rise for another 20 minutes. If not going to use right away, wrap it tightly refrigerate it or freeze it for a later time.

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

 

Quick Carnitas

Quick Carnitas

1 pound cooked tenderloin, chopped small
Juice of 1 lime
1/4 cup orange juice
1/2 teaspoon oregano, crushed
1/4 teaspoon chile de arbol powder  or chipotle powder
Pepper to taste
1 tablespoon manteca or oil

 Add the pork, lime juice, orange juice, oregano, chile powder and pepper to a skillet. Cover and heat to medium. Cook until all of the liquid has evaporated, add the manteca and cook just until brown and crispy looking in most spots. Remove from heat. I did not add any salt, but you could add a pinch if you like.

 

Quick Garlic  Mojo Sauce

Quick Garlic Mojo Sauce For Pizza

1/3 cup roasted garlic or store bought roasted garlic in oil
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon oregano
Red pepper flakes, to taste
Pepper, to taste
1/2 cup olive oil
salt to taste

Add all the ingredients to the blender. Blend until smooth. Taste for salt. Flavor will improve over time so you may want to prepare it the day ahead.

Cubano Pizza with Carnitas

Chile Lime Shrimp Pizza~ Easy and Fresh Pizza Dough

Fresh pizza dough prepared in your own kitchen in 60 minutes. I know it’s just as easy to frequent your local favorite pizza shop, but why not serve one fresh out of your own oven? When I think back how I used to rarely prepare pizza at home because only homemade dough would do. I can’t even remember where I found my first recipe for preparing pizza dough, but it seems like it took longer than I was willing to wait for it, lol! These days, I pop into my kitchen in between housework and blogging and in 20 minutes, more or less, my dough is ready for the 60 minute rise time. Check out my last pizza dough session. Fresh ingredients leads to delicious dishes!

 

Chile Lime Shrimp Pizza

Fresh pizza dough from scratch is so much easier than most people may think.
Fresh pizza dough from scratch is so much easier than most people may think.

Ingredients For Pizza

Olive oil
1 poblano pepper
1 jalapeño pepper
1 fresno pepper
*slice all the peppers into thin rings
salt and pepper
2 limes, 1 sliced into thin round slices and the other just sliced in half
6 large shrimp, cleaned and peeled
12 oz. pizza dough
1/3 cup pizza or pasta sauce
1 cup mozzarella, shredded
12 oz. pizza dough, recipe follows
chile limon seasoning, Tajin

The shrimp is poached in a salted lime water just until it turns pink.
The shrimp is poached in a salted lime water just until it turns pink.
Thank goodness for my stove top grill pan. But I can't wait to try this on the outdoor grill!
Thank goodness for my stove top grill pan. But I can’t wait to try this on the outdoor grill!

 

Directions

1. Add 1 tablespoon of olive oil to a large skillet and heat to medium. Add all the peppers and season lightly with salt and pepper. Saute for 6 to 7 minutes, remove from heat and set aside.

2. In a small sauce pan, add 2 cups of water, 1 teaspoon of salt and juice of 1/2 a lime. Bring to a boil, drop fresh shrimp in and cook for 2 to 3 minutes or just until they turn pink. Remove from water and let cool.

3. I used my hands to form a 12 inch round pizza, brushed it with oilve oil and pre-cooked it on my stove top grill pan for 2 minutes per side. I did this so that when I cooked the pizza with shrimp topping would not overcook from being in the oven too long. You could also pre-bake it in the oven until golden.

4. Once you pre-cook your crust, add the toppings in this order. Sauce, cheese, thin lime slices, peppers and shrimp. Season the shrimp with a little chile limon powder before baking. Bake in preheated 400 degree oven just until cheese has melted. Garnish with fresh cilantro and lime juice. Yields 4 servings.

Go light on the toppings.
Go light on the toppings and the sauce.
After you prepare the fresh pizza dough, you could store it in the refrigerator for 2 days or freeze it for a couple of weeks.
After you prepare the fresh pizza dough, you could store it in the refrigerator for 2 days or freeze it for a couple of weeks.

 

Fresh Pizza Dough

Ingredients

1 packet active dry yeast
1 cup warm water (105 to 110 degrees)
1 tablespoon honey
1/2 teaspoon salt
1 1/2 tablespoons olive oil
2 1/2 to 3 cups bread flour, sifted

Tips~ If you wanted to add a little more flavor the the dough, you could add 1/2 teaspoon each of garlic and onion powder. And for a little bite, 1 teaspoon red pepper or jalapeño pepper flakes.

The pizza dough above was infused with a few spices and some dried jalapeño pepper flakes.
The pizza dough above was infused with a few spices and some dried jalapeño pepper flakes.

 

Directions

1. In a large bowl, add the yeast, water and honey. Stir gently and let sit for 10 minutes.

2. While you are waiting, sift the flour and set aside. When ready, to the yeast mixture, add salt, olive oil and 1 cup of flour. Stir well to combine. Gradually add in enough flour until smooth, soft dough forms. Knead it on a flat surface for a few minutes. Transfer to a greased bowl. Cover and let rise in a warm spot for 40 minutes.

3. After the first hour, punch the dough down. Divide into 2 balls (12 ounces each). Place on baking sheet lined with parchment paper.  Place a couple of toothpicks on each dough ball. Cover loosely with plastic wrap  and let rise for another 20 minutes. Pizza dough is ready to use or store in refrigerator for 2 days.

Extra! Extra! Stuffed Soft Pretzels! I had a little extra dough….Stuffed with sharp cheddar and pickled jalapeños.

A rustic finish, but tasty!
A rustic finish, but tasty!

1. For Stuffed Pretzels, take a 3 ounce pizza dough ball and shape into an oval shape. Then on  a lightly floured surface, roll out so it is about 12 inches long and 3 inches wide. You are going to place about 1/4 to 1/3 cup shredded cheese down the side closest to you. I also added some diced pickled jalapeños next to cheese.

2. Gently, roll it away from to to form a cigar like shape. Form into a pretzel shape and brush ends with egg wash so it sticks. When ready to bake,place on a lined baking sheet and brush surface with more egg wash, sprinkle with kosher salt. Bake in preheated 375 degree oven until golden brown. You could cook it under the broiler for 30 seconds to brown even more.

Finely diced ingredients and shredded cheese work best for stuffing pretzels.
Finely diced ingredients and shredded cheese work best for stuffing pretzels.
Pizza dough, not just for pizza anymore....
Pizza dough, not just for pizza anymore….

Top Recipe Picks For Game Day

The following recipes are my top picks for a complete game day  or super bowl party. I must confess, I am not the biggest football fan, but I do love how people get excited about the dishes prepared, lol! They really go all out. For recipes, click onto the picture of the recipe you like and it will take to the full recipe.

 

GAUCAMOLE RECIPES

One Guacamole, Two Guacamole, Three!!
One Guacamole, Two Guacamole, Three!!

 

HOMEMADE CHIPS/TOTOPOS

Must have homemade chips for all that guacamole, queso blanco and pico de gallo!
Must have homemade chips for all that guacamole, queso blanco and pico de gallo!

 

QUESO BLANCO

3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 1/2 cups whole milk
2 cups monterey pepper jack
1 cup asadero or chihuahua cheese, shredded
Pinch of cumin
Salt and fresh cracked pepper

Heat the butter to medium heat in a sauce pan, add the flour and whisk together. Cook for a few minutes, add the cumin, salt and pepper. Add the milk and cook until it almost comes to a boil(don’t let it boil). Add the cheese, stir well to combine….done!

Variation: you can use a mix of cheeses if you’d like, use olive oil, instead of butter…add a little chicken broth to thin out the sauce….add roasted green chiles to the sauce.

 

BEEF CHILI

Learning to prepare competition beef chili
Learning to prepare competition beef chili

 

FRITO CHILI PIE

One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!
One of my all time favorite Tex Mex treats! Frito Beef Chili Pie!

However you layer your Frito Chili Pie, the key ingredients are a spicy beef chili, fritos and cheese! Then the skies the limit on how you want to pile it high.

 

BACON WRAPPED POPPERS

Bacon Wrapped Cheese Stuufed Poppers
Bacon Wrapped Cheese Stuffed Poppers

 

PICO DE GALLO/SALSA FRESCA

A must have for any game day party!
A must have for any game day party!

 

HOMEMADE CHILI SAUCE RECIPE FOLLOWS PICTURE

For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.
For chili dogs, chili cheese fries or nachos, this is a tasty homemade recipe.

 

BEEF CHILI SAUCE

3 tablespoons olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons flour
2 cups chicken or beef broth
14 oz can diced tomato w/ green chiles
8 oz can jalapeno “El Pato” brand tomato sauce or use regular tomato sauce w/ 2 tablespoons hot sauce
2 tablespoons worcestershire sauce
2 tablespoons chili powder
1 tablespoon cider vinegar
1 teaspoon smoked parika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon pepper
salt to taste
1/2 pound ground chuck (You could use 1 pound if you like, but I wanted it to be more of a chili sauce with just some beef)

Directions

1. In a large skillet, heat oil to medium heat. Add the onions, garlic and jalapeno. Saute for 6 to 8 minutes.
Add in the flour and cook for another minute.

2. Add all ingredients in the order listed, minus the beef. Bring to a boil, reduce heat and taste for salt. Add in the beef and break into smaller pieces using a flat edge wooden spoon. As is cooks down break the beef down until it looks like fine crumbles. Simmer for 20 to 25 minutes or until the sauce reduces and thickens slightly. Yields 6 servings. Flavor will improve overnight, so I would suggest preparing a day or two ahead. Great for chili dogs, nachos, chili cheese fries!

 

SRIRACHA WINGS/DRUMMETTES

Both Baked and Grilled Recipes included on this post!
Both Baked and Grilled Recipes included on this post!

 

BLOODY MARY CHIPOTLE SHRIMP

Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!
Bloody Mary combined with some chipotle and spices make a tasty marinade for this jumbo shrimp!

 

TOMATILLO AVOCADO SALSA

My friends request this salsa recipe at every get together!
My friends request this salsa recipe at every get together!

 

QUESO FUNDIDO

Melty cheese, savory mexican chorizo, smoky roasted poblanos!
Melty cheese, savory mexican chorizo, smoky roasted poblanos!

 

CHICKEN TAQUITOS

Call them tquitos, flautas or dorados, just get some on my plate, please!
Call them tquitos, flautas or dorados, just get some on my plate, please!

 

GRILLED SHRIMP AND CHORIZO POPPER

One of my all time favorite ways to prepare and enjoy jalapeño poppers!
One of my all time favorite ways to prepare and enjoy jalapeño poppers!

 

SINCRONIZADAS/ DOUBLE STACK QUESADILLAS

Veggie, chicken or all cheese!
Veggie, chicken or all cheese!

 

BACON AVOCADO & TOMATO FLATBREAD

Top this flatbread recipe with your favorite ingredients!
Top this flatbread recipe with your favorite ingredients!

 

GRILLED BEEF OR CHICKEN SLIDERS

Grilled outdoors or on the stove top grill, this is a great recipe for game day!
Grilled outdoors or on the stove top grill, this is a great recipe for game day!

 

MANGO SALSA

Mango salsa with plenty od fresh habanero is just the way I like it!
Mango salsa with plenty od fresh habanero is just the way I like it!

 

BAKED TORTILLA CHIPS

A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!
A lighter version to the traditional fried tortilla chip. Bring on the fresh salsa!

For Chile Infused Chips, Brush one side of corn tortillas with chile oil. Cut into thirds or quarters, sprinkle with salt and bake for about 16 to 20 minutes at 395 degrees F., turning halfway through baking time. Sprinkle with chile limon powder as soon as they come out of the oven.

A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!
A Little Chile Brushed On One Side Of The Corn Tortilla Before Baking Adds Some Heat And Great Color!

 

And finally for my last pick, I want to end on a sweet note. Because after all that spicy, savory and zesty food, I always crave a sweet ending. My favorite cookie recipe spiked with a little espresso and cinnamon.

A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!
A little added espresso to your favorite chocolate cookie or brownie recipe is tasty!

 

ESPRESSO CHOCOLATE CHIP COOKIES

1 1/4 cups all purpose flour
1 cup whole wheat flour
2 teaspoons instant espresso
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup dark brown sugar
2 eggs
2 teaspoons vanilla extract
10 oz. bag Ghirardelli bittersweet chips (60% Cacao)

Directions

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, set aside.

2. Combine the flour (both varieties), espresso, cinnamon, baking soda and salt in a bowl and set aside.

3. Cream together the butter with both brown and granulated sugar until creamy. Mix in one egg at a time and vanilla.

4. Add the dry ingredients into the wet until well incorporated. Fold in the chocolate chips. Drop by spoonfuls or cookie scoop 24 large cookie dough balls onto lined baking sheets. Flatten slightly and bake for 12 to 14 minutes, rotating pans halfway through baking time. You want the edges to just turn a light golden brown. Remove from oven and let cool before removing from pan. Yields 24 large cookies.