Cubano Pizza (Cuban Sandwich Pizza)
A delicious twist on the classic Cuban sandwich
Ingredients
Pizza Dough + Toppings
- 3/4 cup warm water (120-130F) make sure to use a thermometer*
- 1 tsp sugar, honey or agave nectar
- 1 packet Fleischmann’s® RapidRise® Yeast
- 2½ cups all purpose flour
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 cup shredded roast pork
- 1/2 cup diced ham
- 8 slices Swiss cheese
- 1/3 cup dill pickle chips blotted dry
- 1/3 cup shredded Swiss/Gruyere cheese blend
Mayo/Mustard Drizzle
- 1/4 cup mayonnaise
- 1½ tbsp yellow mustard
- 1 tbsp milk
Instructions
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Preheat your oven to 425°F.
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Combine flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water* (120-130F) and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Allow the dough to rest for 10 minutes.
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Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
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Layer the pizza dough with the Swiss cheese slices, shredded roast pork, ham, and pickles. Top the pizza with the shredded Swiss/Gruyere mixture.
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Bake on lowest oven rack for 12 to 15 minutes, or until cheese is bubbly and crust is browned.
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While the pizza bakes, make the mayo/mustard drizzle by combining the mayonnaise, mustard and milk. Whisk to combine, then drizzle on the finished pizza. Serve hot.
Recipe Notes
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.