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Cuban Pizza with Black Beans, Lechon, and Swiss
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Description
What to do with leftover Cuban pulled pork, black beans, and plantains!
Ingredients
- 1 pound Pizza Dough
- 1 Tablespoon Corn Meal, For Dusting Pizza Stone
- 1 cup Leftover Black Beans
- 1 cup Leftover Lechon (See My Recipe Box)
- ½ cups Cooked Sweet Plantains, Chopped
- ½ cups Chopped Onion
- 3 Tablespoons Leftover Mojito Sauce
- 4 ounces, weight Swiss Cheese
- 3 Tablespoons Cilantro For Garnish
- 1 whole Lime, Cut Into Wedges
Preparation
Preheat the oven to 500°F (use the convection option for an extra crispy crust!) with the pizza stone in the oven. If you do not have a pizza stone, preheat a baking sheet in the oven and keep in mind cooking times may be longer.
Roll dough out into a large circle. Sprinkle preheated stone with cornmeal and carefully place dough onto stone and poke center of dough with a fork so it doesn’t bubble up. Allow the crust to par-bake for 2 minutes (poking down bubbles as necessary). Carefully remove crust from oven using a pizza peel.
Spread black beans on the crust and top with chopped pork, chopped plantains, chopped onions, a drizzle of mojito sauce, and Swiss cheese. Place back in the oven and back for another 8-12 minutes until cheese is bubbly and melted and crust is browned. Slice and serve hot with a sprinkle of cilantro and a generous squeeze of lime juice.
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