Cuban peso pizzas

It only takes 7 steps to create this recipe from Taste, a cuban peso pizza made with interesting flavors such as lemon juice, american mustard and caster sugar. Interested?

Ingredients
400g pork shoulder, trimmed, cut into 3cm pieces
1 tbs vegetable oil
1 onion, finely chopped
400g can diced tomatoes
2 tbs lemon juice
1 tbs American mustard
50g grated cheddar
100g grated gouda (see note)
Pizza dough
1 tbs caster sugar
7g sachet dried yeast
60ml (1/4 cup) vegetable oil, plus extra, to grease
450g (3 cups) plain flour

Directions:
  1. Place pork in a large, heavy-based saucepan, add enough water to cover pork, then add 1 tsp salt. Bring to a simmer, then cook over medium heat, turning occasionally, for 1 hour or until meat is tender and pulls apart easily with a fork. Cool slightly, then shred. Loosely cover with foil and set aside.
  2. Meanwhile, to make dough, place sugar, yeast and 310ml (1 1/4 cups) warm water in a bowl and stir to dissolve. Stand for 5 minutes or until mixture starts to foam. Sift flour and salt into a large bowl, add yeast mixture, then stir until mixture comes together.
  3. Using an electric mixer with a dough hook, knead dough for 6 minutes or until smooth and elastic. Transfer to a large, lightly greased bowl, cover with plastic wrap, then set aside in a warm place to prove for 1 hour or until doubled in size.
  4. Meanwhile, to make tomato sauce, heat oil in a saucepan over medium heat. Cook onion, stirring, for 6 minutes or until softened but not browned. Add tomatoes and 125ml (1/2 cup) water, then bring to a simmer. Reduce heat to low–medium and cook for 20 minutes or until reduced by half. Cool slightly. Transfer mixture to a blender and puree until smooth. Add lemon juice and mustard, and stir to combine, then season with salt and freshly ground black pepper.
  5. To cook pizzas, preheat oven to 230C. Grease frying pans with extra oil. Knock down dough and divide into 4 portions. Working in 2 batches, place 1 portion in each pan and press it out so dough spreads 2cm up edge of pan. Spoon 2 tbs tomato sauce over each base. Top each with one-quarter each of the gouda and cheddar cheese, then set aside for 15 minutes to rise.
  6. Bake pizzas (or large single pizza) for 15 minutes or until puffed, golden and crisp around the edges.
  7. Remove pizzas from pans, spoon 1 tbs remaining tomato sauce over each and top each with one-quarter of the shredded pork. Cover and keep warm while making remaining pizzas.
Posted by Diane Araga, on May 17, 2013 at 6:00 PM