Cubano Pizza
Chris Roberts (aka Flamebaster) brings fiery mojo, crispy pork belly & Swiss cheese together on Neapolitan dough—his epic take on the classic Cubano!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 30 minutes + dough prep time
- Cook Time
- 90 seconds
Ingredients
- Serves
- 4
Recommended Equipment
-
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Instructions
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For the mojo sauce
Step 1
Pop the peppers, orange halves and split chillies into a pan, drizzle with a little oil and pop into Roccbox for a few minutes until everything is nicely charred.
Step 2
Squeeze the burnt orange and chop everything up (or pop in a blender) with the coriander, sweet paprika and squeeze out the roasted garlic. Mix with a god glug of extra virgin olive oil, season with salt and set aside until required.
For the pork
Step 1
Season the pork belly strips with salt before combining all the pork ingredients in a saucepan and covering with stock. Allow to simmer for around an hour before leaving to cool. Then remove cooled slices from stock and chill until required.
Step 2
To finish the pork slices for the pizza, pop the slices required into a pan and cover with your favourite hot sauce and some runny honey. Cook the pork slice in the hot Roccbox until charred and caramelised.
Step 3
Allow to cool slightly before cutting into smaller pieces to top the pizza.
For the pizza
Step 1
Open a floured dough ball into a pizza base and drizzle over the American mustard. Spoon over a couple of spoonfuls of the mojo sauce before sprinkling over the cheese.
Step 2
Add some of the charred pork belly before tearing over the prosciutto ham and slide the pizza onto a floured placement peel.
Step 3
Launch the pizza into your Gozney oven and bake for around 90 seconds. Finish the pizza with a few pickles and some fresh dill.
