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Pizza Lomo

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:


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.


  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.

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What Our Clients Say

Jordi Ramos Review

Jordi Ramos San Francisco, CA

⭐⭐⭐⭐⭐ Highly recommended! Real Iberico products coming from Spain! Super nice packaging and the Taste is amazing. I usually bring one of these product + a bottle of wine when I am going to my friend’s place for dinner, and it is always the success of the dinner table!

Review of Julia Lee

Julia Lee New York, NY

⭐⭐⭐⭐⭐ I am in love with the covap products! They are the real thing, and you won’t be able to find a better quality in the market! The jamón melts in your mouth! And the salchichón and chorizo are completely amazing! Even the little ones enjoy them so much! The packaging is very neat and easy to store. We are clients for life!

David Lopez Review

David Lopez Miami, FL

⭐⭐⭐⭐⭐ I’m so happy with my order! Loved the packaging and we received the order a day before than expected. Product quality is amazing, I feel I’m back to Spain! Can’t wait to get me next order!

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