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Home Gastronomy Loin + pizza = lomopizza

Loin + pizza = lomopizza

It's that simple. Two classics of universal food. However, mixing them into a single dish is a matter of few. This is the lomopizza.


The loin is a fairly globalized food, but in Mendoza we boast of being  their place of origin .  There are multiple places to eat it, of different prices and qualities. On Arabic, homemade, French or crumb bread. Beef, pork or chicken. With vegetables, no vegetables. With ham, cheese and egg. With homemade mayonnaise and tomato sauce.  The spine has multiple shapes. So many variables have the loin, that we have even put it together between two  pizzas . That's how lomopizza was born.

The vast majority of  Mendoza's gastronomic venues  offer it. But here we're going to teach you how to do it yourself. And no prepizza. Take a few more minutes and make your own dough for pizza. Let's go to the action.

 Get to work 

 Pizza dough 
  • 500 g flour
  • 300 ml of water approx.
  • 25 g fresh yeast
  • 3 ctda. salt
  • 2 ctda. sugar
  • 3 tbsp. olive or sunflower oil

We start putting in a bowl the flour, make a hole in the middle where we will put the ungated yeast, sugar, oil and a good trickle of warm water.  We add salt around the hollow, taking great care that there is no salt in it. Otherwise, our dough will not rise. We start mixing the ingredients that are in this hollow, until we see that the yeast mixture is well homogeneous.

We begin to mix everything, until a smooth and even dough remains. Let stand until it doubles in size, then knead again to degasify and separate into two buns. We place on a pizzeria each of the buns,  let it stand for about 20 minutes, and then stretch well . We take  to the oven , until slightly cooked the dough.

  • 2 pizza dough
  • 700 g loin meat cut into thin slices
  • 8 cheese fets
  • 8 boiled ham
  • 3 eggs
  • 1 lettuce plant
  • 3 tomatoes
  • 250 cc crushed tomato
  • 300 g mozzarella
  • Dressings to taste

To assemble the lomopizza, first, in a frying pan, we put the loin steaks and cook them until golden but juicy, not letting them dry. Meanwhile, we put some salsa on one of the dough, making sure that it is all covered in red. We remove and put the meat on it, along with the cheese fets and previously fried eggs.  We put the other dough as a lid, also cover it with crushed tomato, and then bring it to the oven for about 10 minutes.  After this time, we remove from the oven and take out the lid very carefully. We do this in order to be able to add the remaining ingredients.

Now, we begin to lay the fetas of cooked ham, lettuce leaves, tomatoes and dressings. Then we put the “lid” again and, on top of it, put the mozzarella cheese into pieces and add oregans, olive oil and dressings. We bring everything back to the oven for no more than 5 minutes, because all we want is for the cheese to melt. The rest is already cooked.

Now you know the recipe for lomopizza. Surely you will be able to surprise more than one when you take care of cooking together and delight everything with this exquisite flavor.  Of course you can play with the ingredients and make your lomopizza with roquefort or any variety with which pizzas are also made. Because that's what it's all about, mixing the loin with the pizza.  

Publication Date: 10/09/2020

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We suggest you continue reading the following notes:

sándwiches de jamón crudo, manteca y pan casero If you visit Los Altares, do not miss this delight
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