Cuban Pizza
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 80-100
Yields: 8-10 pizzas
Ingredients
Sauce
- 3 tablespoons olive oil
- 2 tablespoons diced garlic
- 1 medium onion (I used white)
- 6 ounces tomato paste (I used Contadina roasted garlic flavor)
- 22 ounces no-salt-added tomato sauce
- 1 bay leaf
- 1⁄2 teaspoon cumin
- 1 teaspoon oregano
- 1⁄4 teaspoon salt (you can lessen or omit for low sodium)
- 1⁄4 teaspoon pepper
- 1 1⁄4 tablespoons brown sugar (can use substitute)
Toppings
- 10 ounces Cotija cheese
- 5 lbs other cheese (I used part-skim mozzarella, cheddar, and a pizza or fiesta mix)
- 4 -6 prepared pizza crust (any kind you prefer)
Roux
- unsalted butter (or margarine)
- 2 tablespoons masa corn flour (can use all-purpose if can't find masa)
- 12 ounces mild enchilada sauce
- 12 ounces low sodium beef broth
Directions
- Saute onion in olive oil for about 4 minutes on med-high heat, you can add more oil to coat onions well.
- Add garlic and cook for additional 3 minutes.
- Add tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar.
- Simmer uncovered on med-low for 30 minutes or until thick. Watch out for splattering and stir frequently.
- (Here, you can chose to refrigerate the sauce overnight or use it immediately).
- (Optional).
- To make this pizza with a more authentic Latin taste, you can make a roux:
- Saute flour in 2 T of butter until lightly golden.
- Add can of enchilada sauce.
- You may chose to add cumin, garlic, brown sugar, and beef broth to taste.
- Simmer this at med-low until thickened.
- Mix into pizza sauce a little at a time to taste (the more you add, the spicier it will be).
- Spray olive oil spray on tops of pizza crusts.
- Add about 1/2 cup sauce to pizza (be careful to not add too much).
- Crumble some cojita cheese and add about 1/2 cup of other cheeses.
- Add any other toppings such as peperoni or Canadian bacon.
- Top with more cheese and bake as directed for whatever type of crust you have.
- Enjoy!
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