Mini Pizzas with Lomo de Bellota 100% Ibérico

Enjoy 100% Iberian Tapas

The world of 100% Iberian products is truly fascinating. And if we use these products to accompany even the simplest culinary masterpieces in the kitchen, the result is even better.

All of you 100% Iberian foodies should know how to prepare dishes inspired by Iberian products. That’s why we’re introducing our new section called IBERIAN TAPAS: a space where we reinvent classic tapas to create new ways to taste these magnificent 100% Iberian products. It’s the perfect pairing and a great way to show off our passion for food.

Looking to turn yourself into the great chef of Iberian tapas? Here’s a fantastic way to start:

RECIPES

Mini Spring Pizza with Lomo de Bellota (Pork Loin) 100% Ibérico

Ingredients for the dough

• 2 ½ cups flour
• 1 cup warm water
• 2 Tablespoons olive oil
• 2 ¼ teaspoons active dry yeast (1 packet)
• Pinch of salt
• Water

Ingredients for the pizza

• 3 ½ ounces sliced Lomo de Bellota 100% Ibérico
• 8 cherry tomatoes, cut in half
• Pureéd fresh or canned tomato, or tomato sauce
• 3 ½ ounces cheese
• Oregano
• Extra-virgin olive oil

For the dough:

1. To make the pizza dough, mix the water, oil, and yeast in a bowl. Add the flour and a pinch of salt and mix well.
2. Once the ingredients are mixed, it’s time to knead. Sprinkle a little flour on a clean surface and knead the dough for 3 to 4 minutes without stopping.
3. When the dough is smooth and no longer sticks, separate the dough into the three even portions.
4. Place the pieces of dough in a large container and cover with a kitchen towel. Let rest for 1 hour.

To build the pizzas:

1. Preheat the oven to 425ºF before building the pizzas.
2. Sprinkle flour on a clean surface and using a rolling pin, roll 1 piece of dough out as thin as possible, giving it a round form.
3. Place the pizza on a baking sheet and cover the dough with a layer of pureéd tomato and sprinkle with cheese. Place cherry tomatoes on top.
4. Add 3 slices of Lomo de Bellota 100% Ibérico to finish and bake for 15 minutes.
5. Repeat with the remaining 2 pieces of dough to create 3 delicious mini pizzas.

To serve:

To serve the pizzas, place them on a wooden board or round serving dish, and add oregano to taste.

Tips:

1. Buy a great product like COVAP’s Lomo de Bellota 100% Ibérico.
2. Before serving, add a drizzle of extra-virgin olive oil to the pizza to boost the Iberian flavors.
3. Accompany the pizza with a delicious young, red wine.