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Author Topic: Cubano Pizza?  (Read 452 times)

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Offline DustinA

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Cubano Pizza?
« on: January 17, 2018, 11:12:12 AM »
I'm working up a take on Cubano pizza.  Need some help with the sauce and pickles.

Your standard cubano is butter and grilled bread, mustard, pork, ham and swiss cheese and pickles.

I'm not sure how well pickles would stand up to high heat so I'm thinking about dicing them up into a relish and mixing it into the mustard and butter.  Maybe a bit of cream to reduce the astringency of the mustard and make it more spreadable as a sauce?

How would you tackle converting the mustard to a sauce and dealing with the pickles?

Offline Jon in Albany

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Re: Cubano Pizza?
« Reply #1 on: January 17, 2018, 01:15:52 PM »
You could add pickles post bake too.

Offline DustinA

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Re: Cubano Pizza?
« Reply #2 on: January 17, 2018, 01:19:58 PM »
That's a good idea Jon.  I also thought about just using the pickle juice in the sauce too.  I really just need to get in the kitchen and get to cooking.   ;D

Offline Cajunman

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Re: Cubano Pizza?
« Reply #3 on: April 11, 2018, 10:53:54 PM »
For your sauce try heavy cream whipped to soft tops. Make sure it goes on cold, I'm not sure what time and temps you are cooking. If the heavy cream starts to loose viscosity because of temperature loss then the cream may "break" on the pie.
I know this sounds like a crazy sauce but it's a staple on a minimum of three of the pies on my menu and it's crazy popular. Get creative with lime zest etc in the sauce.

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