Quick Recipe Version (TL;DR)

Yield: 1 x 12-inch pizza (4 servings)
Prep Time: 25 minutes
Cook Time: 12–15 minutes
Total Time: 40 minutes

Quick Ingredients

1 lb (450 g) pizza dough, room temperature
3 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp mayonnaise
1 tbsp olive oil
1 small garlic clove, minced
1½ cups (150 g) shredded mozzarella
1 cup (100 g) shredded Swiss cheese, plus a few thin shavings
1 cup (120 g) thinly sliced roasted pork
½ cup (60 g) thinly sliced deli ham
½ cup (60 g) dill pickle chips, patted dry
1 tbsp softened butter (for crust)
½ tsp dried oregano (or 1½ tsp fresh, minced)
Salt, black pepper, pinch of sugar

Do This

1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 20–30 minutes.
2. In a small bowl, whisk yellow mustard, Dijon, mayonnaise, olive oil, garlic, pinch of sugar, salt, and pepper.
3. Stretch room-temperature dough into a 12-inch round on parchment; leave a slightly thicker rim.
4. Spread mustard sauce thinly over dough, then top with most of the mozzarella and Swiss.
5. Scatter roasted pork, ham, and pickles evenly over cheese; finish with remaining mozzarella and Swiss.
6. Slide pizza (on parchment) onto hot stone/baking sheet; bake 10–14 minutes until crust is deep golden and cheese is bubbling.
7. Brush crust with softened butter, sprinkle oregano and a few Swiss shavings, rest 2 minutes, slice, and serve.

Why You’ll Love This Recipe

All the flavors of a classic Cuban sandwich in a fun, shareable pizza format.
Tangy mustard base, smoky pork and ham, and briny pickles balance rich, melty cheese.
Uses store-bought dough and leftover roasted pork, making it weeknight-friendly.
Crisp, golden edges with a buttery finish that feels like a pressed Cuban on a pizza crust.

Grocery List

Produce: 1 small garlic clove, fresh oregano (optional, or use dried)
Dairy: Shredded mozzarella cheese, Swiss cheese block or shredded Swiss, butter
Pantry: Pizza dough (1 lb), yellow mustard, Dijon mustard, mayonnaise, olive oil, granulated sugar, salt, black pepper, dried oregano, roasted pork (leftover or deli-style), sliced deli ham, dill pickle chips

Full Ingredients

For the Pizza Dough

1 lb (450 g) pizza dough, homemade or store-bought
All-purpose flour, for dusting the work surface (about 1–2 tbsp)

For the Mustard-Infused Base

3 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp mayonnaise
1 tbsp extra-virgin olive oil
1 small garlic clove, very finely minced or grated
1 pinch granulated sugar (about ⅛ tsp)
⅛ tsp fine sea salt (or to taste)
⅛ tsp freshly ground black pepper (or to taste)

For the Toppings

1½ cups (150 g) low-moisture mozzarella cheese, shredded
1 cup (100 g) Swiss or baby Swiss cheese, shredded, plus extra for shaving
1 cup (120 g) roasted pork, very thinly sliced or shredded (leftover mojo pork or plain roasted pork)
½ cup (60 g) deli ham, thinly sliced and cut into bite-size pieces
½ cup (60 g) dill pickle chips, drained and patted dry
1 tbsp unsalted butter, softened (for brushing the crust)
½ tsp dried oregano or 1½ tsp fresh oregano leaves, finely chopped
Optional: pinch red pepper flakes, for a little heat

Optional For Serving

Extra yellow mustard, for drizzling
Extra dill pickle slices, finely chopped, for sprinkling on top

Step-by-Step Instructions

Step 1: Preheat the Oven and Stone

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 500°F (260°C). Let the stone or baking sheet heat for at least 20–30 minutes so it gets very hot. A thoroughly preheated surface is key for a crisp, restaurant-style crust.

If your oven only goes to 475°F (245°C), use that setting and plan on the longer end of the baking time. While the oven heats, take your pizza dough out of the fridge (if chilled) so it can relax and come closer to room temperature. Relaxed dough is much easier to stretch without shrinking back.

Step 2: Make the Mustard-Infused Sauce

In a small bowl, whisk together the yellow mustard, Dijon mustard, mayonnaise, olive oil, minced garlic, pinch of sugar, salt, and black pepper until smooth and creamy. Taste and adjust seasoning: add a tiny bit more sugar if it is extremely sharp, or another pinch of salt or pepper if needed.

The goal is a tangy, slightly creamy sauce that echoes the flavor of a classic Cuban sandwich but is still spreadable and not too thick. Set this bowl aside; it will be your “pizza sauce.”

Step 3: Prep and Dry the Toppings

Thinly slice or shred the roasted pork. If using leftover pork with lots of surface juices, blot it lightly with a paper towel so it does not overly moisten the pizza. Stack the ham slices and cut them into strips or bite-size pieces.

Drain the dill pickle chips well and pat them dry with paper towels. This step is important: excess moisture from the pickles can make the pizza soggy. Measure out your shredded mozzarella and Swiss cheese into separate bowls so you can layer them easily when assembling.

Step 4: Stretch the Dough

Cut a piece of parchment paper slightly larger than 12 inches. Lightly flour your work surface and your hands. Place the dough ball on the floured surface and gently press it into a flat disk with your fingertips, leaving a slightly thicker outer edge for the crust.

Lift the dough and stretch it with your knuckles or by gently pulling from the edges, turning as you go, until you have roughly a 12-inch round. Avoid pressing out all the air; you want some bubbles in the crust. Transfer the stretched dough to the parchment paper. If it shrinks back a bit, let it rest for 3–5 minutes and gently stretch again.

Step 5: Add the Mustard Base and Cheese

Spoon the mustard-infused sauce onto the dough, leaving about ½ inch of bare dough around the edges for the crust. Use the back of the spoon to spread it into an even, thin layer. You should use most or all of the sauce; if you like a lighter base, you can reserve a tablespoon.

Sprinkle about two-thirds of the shredded mozzarella and two-thirds of the shredded Swiss cheese evenly over the sauced dough. This first layer of cheese helps anchor the toppings and protects the dough from excess moisture.

Step 6: Top with Pork, Ham, and Pickles

Distribute the sliced roasted pork evenly over the cheese layer, followed by the ham pieces. Try not to mound the meat in one spot; spreading it out helps everything heat through quickly and keeps the pizza from getting heavy in the center.

Scatter the dill pickle chips across the pizza so every slice gets a few pieces. If you like a stronger pickle flavor, you can chop a few of the chips and sprinkle them more finely. Finish by sprinkling the remaining mozzarella and Swiss cheese over the top. This second cheese layer will melt around the meats and pickles, echoing the gooey middle of a pressed Cuban sandwich.

Step 7: Bake the Pizza

Carefully slide the pizza (still on the parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 10–14 minutes, rotating the pizza once halfway through if your oven has hot spots.

The pizza is done when the crust is deep golden brown, the cheese is melted and bubbling, and some spots on the cheese are lightly browned. If using 475°F (245°C), it may take 2–3 minutes longer. Keep an eye on the bottom of the crust; it should be nicely crisp but not burnt.

Step 8: Finish, Garnish, and Serve

Using oven mitts, carefully slide the baked pizza and parchment back onto a cutting board. Immediately brush the exposed crust with the softened butter for a glossy, flavorful edge that mimics the buttery pressed bread of a Cuban sandwich.

Sprinkle the dried or fresh oregano evenly over the pizza. Use a vegetable peeler to shave a few thin “strokes” or ribbons of Swiss cheese over the top while it is still hot so they soften slightly but do not fully melt. If you enjoy a bit of heat, add a pinch of red pepper flakes. Let the pizza rest for 2–3 minutes so the cheese sets slightly, then slice into 6–8 wedges. Serve with extra mustard and chopped pickles on the side, if desired.

Pro Tips

Use room-temperature dough. Cold dough is tight and springy; letting it warm up makes stretching easier and reduces tearing.
Dry the pickles well. Blotting the dill pickle chips keeps the base from getting soggy and concentrates their flavor.
Do not overload the toppings. A moderate amount of pork, ham, and pickles keeps the crust crisp and the pizza easy to handle.
Preheat thoroughly. A fully heated stone or pan is one of the biggest differences between a pale crust and a beautifully blistered one.
Finish with butter and fresh cheese shavings. Brushing the crust with butter and adding a few ribbons of Swiss at the end give you that Cuban-sandwich richness and aroma.

Variations

Spicy Cuban Pizza: Add 1–2 tsp of finely chopped pickled jalapeños or a drizzle of hot sauce on top before baking, and finish with extra red pepper flakes.
Pressed-Sandwich Style: After baking, place a sheet of parchment over the pizza and press gently with a wide spatula or another baking sheet for 10–15 seconds to lightly compress the toppings, mimicking a traditional pressed Cuban sandwich.
Skillet Cuban Pizza: Use a well-oiled 10–12 inch cast-iron skillet, press the dough into the pan, build the pizza, and bake at 475–500°F (245–260°C) until crisp on the edges and golden underneath.

Storage & Make-Ahead

Leftover slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust re-crisps and the cheese is hot and melty.

To make ahead, you can stretch the dough onto parchment, spread the mustard base, and layer on the cheeses and meats (but wait to add the pickles). Cover and refrigerate for up to 8 hours. When ready to bake, let the pizza sit at room temperature for 20 minutes, blot and add the pickles and final cheese, then bake as directed. You can also roast the pork a day or two in advance or use leftover roast from another meal.

Nutrition (per serving)

Approximate values per serving (1 of 4 servings): about 550 calories, 29 g protein, 45 g carbohydrates, 27 g fat, 11 g saturated fat, 4 g fiber, and 1,450 mg sodium. Actual values will vary based on specific brands of dough, cheeses, meats, and pickles used.

Cuban Sandwich Pizza with Pork, Ham, and Pickles