Cuban Sandwich Pizza
The OG Cuban Sandwich was created in Tampa with salami, unlike the Miami version that more people are familiar with. We're going with the OG Tampa version.
Servings: 1 12"-14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Pizza Toppings
- 1¼ cups Shredded Swiss cheese
- ¾ lb Shredded Mojo pork (I bought pre-cooked from Publix. You can use your favorite recipe instead.)
- 3 thin slices Honey glazed ham, torn (I used Boar's Head Maple Glazed Honey Coat® Ham)
- ½ sausage Salami, sliced thin (I used Boar's Head Genoa Salame, Uncured)
- 20-30 pickle slices I sliced my own from 2½ pickles. They were smaller diameter, so it took 30 slices to cover the pizza.
- Yellow mustard To drizzle after the bake. I always use French's.
Instructions
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Topping the Pizza (Pre-Bake)
- Evenly spread the shredded Swiss cheese
- Evenly distribute the mojo pork over the cheese
- Tear and place the thinly sliced ham
- Place thinly sliced salami next
- Evenly place the pickle slices
Baking the Pizza
- Bake at 525° F 7-8 minutes for 14", or 6-7 minutes for a 12" pizza
Topping the Pizza (Post-Bake)
- Slice the pizza first (If you look closely, you'll notice I forgot to slice first on this one.)
- Drizzle yellow mustard
- Serve