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Pizza Cubana served
Caribbean fusion with tender pulled pork and sweet onions.

Pizza Cubana

Author: Flavelo
Recipes Main Courses
Although in Cuba the pizza dough is often thicker and softer, this version concentrates on the flavour profile: the salty richness of slowly roasted pork meets sweet, caramelised onions. Not classic Italian, but a winner in the 'comfort food' category.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Fusion / Caribbean

Ingredients

Equipment Needed

  • Baking sheet or pizza stone
  • Rolling pin (or hand)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Dissolve the yeast in the lukewarm water. Mix the salt into the flour, then add the yeast water. Knead for 10 minutes until smooth and elastic.

Tip: Kneading develops the gluten network, which holds the carbon dioxide produced during proving. If you don't knead long enough, the dough will tear when stretched.
2 ✓

Place in a bowl, cover, and leave to prove in a warm place for 1 hour (or until doubled).

Tip: A draught-free place is important, because sudden temperature changes shock the yeast fungi.
3 ✓

Preheat the oven to maximum (220-250°C). If you have a pizza stone, put that in too.

Tip: The soul of pizza is heat shock. The hot oven immediately raises the gas bubbles in the dough, making the edge airy.
4 ✓

Roll out the dough. Spread with tomato, sprinkle with the meat, the thinly sliced onion, and the cheese.

Tip: Don't put too much topping on, because the dough will get soggy and the centre won't bake through.
5 ✓

Bake for 12-15 minutes until the cheese bubbles and browns and the edge of the dough is brown. Drizzle with oil and sprinkle with oregano when serving.

Recipe FAQ

Why didn't the dough rise?
The yeast might have been old, or the water too hot (killed the fungi). Lukewarm water (max 40°C) is ideal.

Ingredients

  • 300 g BL55 or Pizza flour (00)
  • 200 ml Lukewarm water
  • 10 g Fresh yeast (or 3g dried)
  • 1 tsp Salt
  • 150 ml Tomato sauce (thick)
  • 200 g Cooked, pulled pork
  • 1 head Sweet onion (or red)
  • 150 g Mozzarella cheese (block or ball)
  • 1 tsp Dried oregano
  • 2 ml Olive oil