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A pizza sitting on top of a wooden cutting board.

Cuban Pizza (Roast Pork, Black Beans + Caramelized Onions)

Print Recipe
Servings 4 Servings

Ingredients
  

  • Caramelized Onions:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large sweet onion, thinly sliced
  • Gruyere Cream Sauce:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¾ cup milk
  • ¾ Gruyere cheese, grated
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon nutmeg
  • Pizza:
  • 2 tablespoons cornmeal or olive oil, for pizza pan
  • 1 16 ounce ball of pizza dough
  • flour, for dusting
  • 2 tablespoons honey
  • ½ teaspoon kosher salt
  • ½ cup creamy gruyere sauce, plus more to taste
  • 2 cups cooked shredded pork
  • ¼-½ cup black bean puree
  • 1 cup caramelized onions
  • 1 cup grated fontina, plus more to taste
  • 1 fresh mozzarella ball, torn into pieces
  • scallions, for garnish (optional)

Instructions
 

  • Caramelized Onions:
  • Melt butter and heat oil in a large skillet. Add the onions and cook until fully caramelized, about 25-30 minutes. Set aside until ready to use.
  • Cream Sauce:
  • In a small saucepan over medium heat, add the butter. Once melted, add the flour and cook for about 1-2 minutes. In a steady stream, add the milk, whisking constantly. Add the cheese in small batches, continuing to whisk. Once all of the cheese has been incorporated and the sauce is smooth, add the salt, black pepper, and nutmeg. Set aside until ready to use.
  • Pizza:
  • Preheat oven to 500°F. Sprinkle cornmeal on pizza pan or brush with oil. Set aside until ready to use.
  • Roll out dough on a lightly floured surface into a large circle. Drizzle honey over the dough and season with salt. Spread gruyere sauce over the honey. Add pork, black bean puree, and caramelized onions. Top with grated fontina, and mozzarella. Brush olive oil over crust and place pizza on prepared pizza pan. Bake for about 12-15 minutes, or until the dough is golden brown and the cheese is bubbly. Garnish with scallions, if using. Enjoy!