Cuban Pizza with Black Beans, Lechon, and Swiss

• 1 pound Pizza Dough
• 1 Tablespoon Corn Meal, For Dusting Pizza Stone
• 1 cup Leftover Black Beans
• 1 cup Leftover Lechon (See My Recipe Box)
• 1/2 cups Cooked Sweet Plantains, Chopped
• 1/2 cups Chopped Onion
• 3 Tablespoons Leftover Mojito Sauce
• 4 ounces, weight Swiss Cheese
• 3 Tablespoons Cilantro For Garnish
• 1 whole Lime, Cut Into Wedges

1. Preheat the oven to 500 degrees F (use the convection option for an extra crispy crust!)
2. with the pizza stone in the oven.
3. If you do not have a pizza stone, preheat a baking sheet in the oven and keep in mind cooking times may be longer.
4. Roll dough out into a large circle.
5. Sprinkle preheated stone with cornmeal and carefully place dough onto stone and poke center of dough with a fork so it doesnt bubble up.
6. Allow the crust to par-bake for 2 minutes (poking down bubbles as necessary).
7. Carefully remove crust from oven using a pizza peel.
8. Spread black beans on the crust and top with chopped pork, chopped plantains, chopped onions, a drizzle of mojito sauce, and Swiss cheese.
9. Place back in the oven and back for another 8-12 minutes until cheese is bubbly and melted and crust is browned.
10. Slice and serve hot with a sprinkle of cilantro and a generous squeeze of lime juice.

dough, corn meal, black beans, lechon, plantains, onion, mojito sauce, swiss cheese, cilantro, lime

Taken from tastykitchen.com/recipes/main-courses/cuban-pizza-with-black-beans-lechon-and-swiss/ (may not work)