| | Cuban peso pizzas
Cuban peso pizzas
Cuban peso pizzas 4.3-5 9
  • Calories: 3662 kj
  • Fat: 36g
  • Carbohydrates: 9g

How to Make:

  1. Place pork in a large, heavy-based saucepan, add enough water to cover pork, then add 1 teaspoon salt. Bring to a simmer, then cook over medium heat, turning occasionally, for 1 hour or until meat is tender and pulls apart easily with a fork. Cool slightly, then shred. Loosely cover with foil and set aside.
  2. Meanwhile, to make dough, place sugar, yeast and 310ml (1 1/4 cups) warm water in a bowl and stir to dissolve. Stand for 5 minutes or until mixture starts to foam. Sift flour and salt into a large bowl, add yeast mixture, then stir until mixture comes together.
  3. Using an electric mixer with a dough hook, knead dough for 6 minutes or until smooth and elastic. Transfer to a large, lightly greased bowl, cover with plastic wrap, then set aside in a warm place to prove for 1 hour or until doubled in size.
  4. Meanwhile, to make tomato sauce, heat oil in a saucepan over medium heat. Cook onion, stirring, for 6 minutes or until softened but not browned. Add tomatoes and 125ml (1/2 cup) water, then bring to a simmer. Reduce heat to low–medium and cook for 20 minutes or until reduced by half. Cool slightly. Transfer mixture to a blender and puree until smooth. Add lemon juice and mustard, and stir to combine, then season with salt and freshly ground black pepper.
  5. To cook pizzas, preheat oven to 230C. Grease frying pans with extra oil. Knock down dough and divide into 4 portions. Working in 2 batches, place 1 portion in each pan and press it out so dough spreads 2cm up edge of pan. Spoon 2 tablespoons tomato sauce over each base. Top each with one-quarter each of the gouda and cheddar cheese, then set aside for 15 minutes to rise.
  6. Bake pizzas (or large single pizza) for 15 minutes or until puffed, golden and crisp around the edges.
  7. Remove pizzas from pans, spoon 1 tablespoon remaining tomato sauce over each and top each with one-quarter of the shredded pork. Cover and keep warm while making remaining pizzas.
Time for preparing:
70 min.


  • 400g pork shoulder, trimmed, cut into 3cm pieces
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 400g can diced tomatoes
  • 2 tablespoons lemon juice
  • 1 tablespoon American mustard
  • 50g grated cheddar
  • 100g grated gouda cheese (see note)
  • Pizza dough
  • 1 tablespoon caster sugar
  • 7g sachet dried yeast
  • 60ml (1/4 cup) vegetable oil, plus extra, to grease
  • 450g (3 cups) plain flour