Remember my Cuban lechon from the other day?? Well, here’s the thing, hubs decided to buy a 5 3/4 pounder pork butt. Yah. Since 4 people need 5 3/4 pounds of pulled pork haha! Anyhow, needless to say I have pork coming outta my ears right now.

I was looking at my leftovers the other night (Lechon & mojito sauce, black beans, sweet plantains (I buy these in the freezer section and heat them in the oven), and chopped onion:

One thing came to mind: PIZZA!

Yah, I know, I like interesting things on my pizza…

Remember the Philly Cheesesteak Pizza? Or the Eggplant Parmesan Pizza?

Well, I spread some of my left over blackbeans on the crust as my “sauce” and topped it with chopped up leftover pork, chopped up leftover sweet plantains, leftover chopped onions, a drizzle of mojito sauce, and some shredded swiss cheese. Gotta love a “take two” meal!

Anyhow, I threw that baby in a 500 degree oven and something magical happened…

I topped it off with some fresh chopped cilantro, a generous squeeze of fresh lime juice, and some crushed red pepper flakes for heat….

DEEEEEEEELLLLLLIIIIICCCCCIIIOOOOOUUUUUUSSSSSSSSS…

Do yourself a favor and go make the lechon ASAP (one of the best meals EVER), and save a little bit of it for THIS pizza!!!!!!!! 1 day of work… 2 nights of incredible meals. Yes. Please.

Other Favorite Pizza Recipes:

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Cuban Pizza with Black Beans, Lechon, and Swiss

Yield: 1 pizza

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25-30 minutes

Incredible Cuban pizza made out of (gasp) LEFT OVERS!!!

Ingredients:

1 pound pizza dough
1 cup leftover black beans
1 cup chopped leftover Lechon
2-3 tablespoons leftover mojito sauce
1/2 cup leftover cooked sweet plantains, chopped
1/2 cup chopped onion
4 ounces swiss cheese, shredded
cilantro, for garnish
lime wedges, for garnish
corn meal, for dusting

Directions:

Preheat the oven to 500° F (use the convection option for an extra crispy crust!) with the pizza stone in the oven. If you do not have a pizza stone, preheat a baking sheet in the oven and keep in mind cooking times may be longer.

Roll dough out into a large circle. Sprinkle pre-heated stone with cornmeal and carefully place dough onto stone and poke center of dough with a pork so it doesn't bubble up. Allow the crust to par-bake for 2 minutes (poking down bubbles as necessary). Carefully remove crust from oven using a pizza peel.

Spread black beans on the crust and top with chopped pork, chopped plantains, chopped onions, a drizzle of mojito sauce, and swiss cheese. Place back in the oven and back for another 8-12 minutes until cheese in bubbly and melted and crust is browned. Slice and serve hot with a sprinkle of cilantro and a generous squeeze of lime juice.