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!! So this was the perfect chance to try my unique toppings on my favorite 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
1 pizza dough recipe (recipe below)
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
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
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
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.
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.
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
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.