Cubano Pizza - Gozney

Cubano Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 450 degrees
  • Medium
  • Pizza
  • 4
  • 30 Minutes (plus dough making time)

This recipe from Chris Roberts (aka Flamebaster) will blow your mind! Fiery mojo sauce, crispy belly pork and swiss cheese combine for Chris’ ode to the Cubano sandwich on a Neapolitan dough ball ...

Cubano Pizza


1. For the mojo sauce;

- 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.

- 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.

2. For the pork;

- 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.

- Remove cooled slices from stock and chill until required.

- 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.

- Allow to cool slightly before cutting into smaller pieces to top the pizza.

3. For the pizza;

- 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.

- Add some of the charred pork belly before tearing over the prosciutto ham and slide the pizza onto a floured placement peel.

- Launch the pizza into Roccbox and bake for around 90 seconds. Finish the pizza with a few pickles and some fresh dill.