Cuban Pizza Recipe
When I say I’m making Cuban pizza, no one believes it’s a real thing.
What makes it Cuban, you ask? Well, it starts, just like all good Cuban food, with a sofrito. A Cuban “sofrito” is the beginning and end of all that is good and holy about Cuban food – onion, garlic, bell pepper perfectly sauteéd in olive oil with a hint of tomato and spices.
For the cheeses, you will want to add some gouda to the mozarella and parmesan. Then just sit back and enjoy the compliments.
- 2 pkgs. Pre-made pizza crust or you can also use the refrigerated dough (I use Boboli Original Pizza Crust)
- Olive oil
- 6 garlic cloves – minced
- 1 small yellow onion – diced
- 1/2 green bell pepper – diced
- 1 small can tomato paste
- 1 small can tomato sauce
- 3 Tbsp. Dry white wine
- 1 tsp. whole cumin
- 1 tsp. Oregano
- Salt & pepper to taste
- 3/4 cup grated Gouda cheese
- 3/4 cup grated Mozzarella cheese
- 1/2 cup fresh grated Parmesan cheese
1) In a large skillet, sauté garlic, onion, and bell pepper in olive oil over medium heat.
Remember, you’re making a sofrito for the sauce.
2) Cook and stir until onion is translucent, but make sure not to burn the garlic.
3) Add tomato sauce, tomato paste, white wine, cumin, oregano, salt, and pepper.
4) Cook over medium heat for about 5 minutes or until well-blended and heated through.
5) Spread this sofrito sauce over pizza dough.
6) Mix the gouda and mozzarella cheeses together and cover the pizzas with these.
7) Sprinkle the grated Parmesan over all. This is what gives it that toasty cheese look and taste.
8) Sprinkle lightly with a little bit more oregano.
9) Cook in a hot oven at 450 degrees for about 15 minutes or until cheese is melted and toasted.
10) WARNING: Resist the temptation to bite into it immediately, even though you will be enticed to do so by the blissfully amazing Cuban-food smell.
11) You can thank me later.