Name: Ladenia, The Greek Pizza
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Ingredients: 500 gr all-purpose flour (about 4 cups); 2 teaspoon active yeast (or one packet of ); 1¼ cup warm water; ⅓ teaspoon sea salt; 1 teaspoon sugar; ⅓ cup extra virgin olive oil; 1 onions (cut in half and thinly sliced); 3 ripe tomatoes (thinly sliced); 1 teaspoon dry oregano; 1 teaspoon coarse sea salt; ½ cup extra virgin olive oil (total, you might not use it all); sea salt; freshly ground pepper; ½ cup Sliced bell peppers, all colors; ⅓ cup Kalamata olives, pitted and sliced

Ladenia is the original Greek pizza — a rustic, olive oil-drenched flatbread from the Cycladic island of Kimolos. The base recipe is beautifully simple and vegan: a pillowy, bread-like crust crowned with ripe tomatoes, sweet onions, dried oregano, and a generous pour of extra virgin olive oil. The magic of ladenia is how effortlessly it transforms into a full Greek pizza experience the moment you add a shower of crumbled feta, a few salty gavros (Greek anchovies), or a scattering of Cretan graviera.

I grew up eating something very close to it, and every time I make it, I think of Greek summers, breaking bread around a table with everyone talking at once. Ladenia is the kind of food that asks you to slow down and enjoy it.

If you’re a fan of Ladenia, you’re in for a treat with our Pizza with Tomatoes and Feta, Eggplant Buratta Pizza, and Easy Pita Pizza!

A Ladenia olive oil pie, Greek pizza on a wooden board.

Overview

What is Ladenia?

Ladenia (λαδένια) is a traditional Greek olive oil pie from the island of Kimolos, one of the lesser-known gems of the Cyclades. The name comes from the Greek word ladi (λάδι), meaning oil — and oil is very much the soul of this bread.

Historians trace the recipe back to the period of Venetian rule in the Middle Ages, when Kimolos was governed by the Duchy of the Archipelago. The island produced very few ingredients, so the recipe was born of necessity: flour, water, oil, whatever vegetables the land offered. That resourcefulness is baked right into the dough.

Think of it as Italy’s focaccia and Greece’s village bread having a delicious baby — except ladenia predates the modern pizza by centuries. It is naturally vegan in its classic form, making it ideal for Greek Orthodox Lenten periods when dairy and meat are avoided.

Fun fact: In Greece, we love to dip bread into the juices of a fresh tomato salad — we call it papara (παπάρα), meaning ‘soaked.’ Ladenia is that feeling turned into a whole meal.

Ingredients & Notes

This is one of those recipes where every ingredient counts — there are so few of them. Here is what you need and why.
For the Dough

Flour. All-purpose flour is what the traditional recipe uses and what I reach for first. Bread flour works too and gives a chewier, slightly more substantial crust — lovely if you like your base with a little more bite. I have not tested this with gluten-free flour, but if you have a reliable 1:1 GF blend you trust for pizza dough, it is worth trying.

Active dry yeast. One standard packet (2 teaspoons) is all you need. Always bloom your yeast first in warm water with a little sugar — if it does not foam after 15 minutes, the yeast is dead, and your dough will not rise. Start again with a fresh packet rather than waste the rest of your ingredients.

Warm water. The temperature matters: too cold and the yeast will not activate; too hot and you will kill it. It should feel like a comfortable warm bath on your wrist — about 38°C (100°F). If you do not have a thermometer, err on the slightly cooler side.

Extra virgin olive oil. This goes into the dough and all over the top, so use a good one. A grassy, slightly peppery Greek olive oil is ideal — it flavors the bread from the inside out. This is not the place for a bland supermarket bottle.

Sugar. Just one teaspoon, and it is for the yeast rather than the bread. It gives the yeast something to feed on while it activates.

Salt. Fine sea salt in the dough, coarse sea salt on top. The two work differently — the fine salt seasons the bread evenly through the crumb, while the coarse flakes on top give you little bursts of seasoning in every bite.

For the Classic Toppings

Ripe tomatoes. In summer, use the ripest, most flavourful tomatoes you can find — preferably Greek or heirloom varieties if they are available to you. The tomatoes are the sauce here; there is no passata, no concentrate. In winter, substitute with quality canned whole tomatoes (drained and sliced) or slow-roasted cherry tomatoes for concentrated sweetness.

Onion. One medium onion, cut in half and thinly sliced. It will caramelize during baking, turning sweet and jammy at the edges. Yellow onion is the classic choice; red onion adds a slightly sharper flavor and beautiful color.

Dried oregano. Greek oregano (rigani) is more aromatic and pungent than the Italian variety. If you can get your hands on the dried bunches sold in Greek delis or the one you bring back from Greece in your suitcase, use that. It makes a noticeable difference.

Extra virgin olive oil (for the top). Drizzle generously over the tomatoes and onions before baking, and again when it comes out of the oven, if you like. Do not be shy. This is an olive oil bread. The oil is not a garnish — it is part of the dish.

How to make Ladenia

Prepare the toppings

In a bowl, mix the sliced tomatoes with the onion slices. Add three or four tablespoons of oil, sea salt, and freshly ground pepper.

Start the dough

Mix the warm water, 1 tsp sugar, and 2 teaspoons active yeast in a cup. Set aside for about 15 minutes, until the mixture rises slightly and froths.

In a large and deep bowl, add the flour, sea salt, yeast mixture, and olive oil and knead for about 4-5 minutes until all the olive oil is absorbed and the dough is soft and elastic.

Let the dough rest

Cover with cling film and set aside in a warm environment for about 1 hour until it rises and almost doubles in volume.

Assemble

Open the dough with your hands and fingers in a circle of about 14 inches/38 cm in diameter.
Transfer it to a floured pizza peel if you have one; if not, transfer it directly to the pizza stone and assemble it there.

Add the tomatoes and onions to the dough, leaving a small border around the pizza.
Sprinkle with oregano, coarse salt, and freshly ground pepper and bake for about 20-30 minutes until the onions are slightly caramelized on the surface and the dough is browned below.

Ladenia Variations — The Greek Pizza Experience

The classic ladenia is perfect as is. But it also happens to be one of the best canvases for a Greek-style pizza. Here are my favorite ways to dress it up:

Feta Ladenia

The most obvious and most delicious addition. Crumble about 100g of good Greek feta over the tomatoes and onions before baking. The feta softens, its salty brine seeps into the dough, and the edges get a little golden. This is not the traditional ladenia anymore, but it is something even better.

Tip: Use a dry, firm feta (PDO feta from Greece) rather than a creamy Danish-style feta — it holds its shape better in the oven.

Graviera Ladenia

Graviera is Greece’s answer to gruyère — a semi-hard, aged cheese made in Crete, Naxos, or Lesbos. It has a nutty, slightly sweet flavor and melts beautifully. Grate or thinly slice it over the ladenia in the last 10 minutes of baking for a golden, bubbling top. This version is richer and more pizza-like than the feta version.

Halloumi Ladenia

Slice halloumi about 5mm thick and lay the slices over the ladenia in the last 5 minutes of baking. Halloumi does not melt, but it browns and develops a beautiful salty crust. If you want a slightly softer texture, pan-sear the halloumi separately and add it after the ladenia comes out of the oven.

Gavros (Anchovy) Ladenia

Gavros — Greek anchovies — are smaller and more delicate than the Italian variety, with a less aggressive salt punch. Lay a few fillets (5–8 depending on your taste) over the tomatoes before baking. They practically melt into the dough, leaving behind a deep, savory, umami backbone that makes every other ingredient taste more like itself. This is my personal favorite combination.

If you can find fresh marinated gavros (gavros marinatos), add them after baking rather than before — they are too delicate for the oven.

Olive Ladenia (for the olive lovers)

I will be honest with you — I am not an olive-on-pizza person. But many people are, and Kalamata olives are the right choice here. Pit them, halve them, and scatter them over the ladenia before baking. Their earthy, slightly bitter flavor plays beautifully against the sweetness of the caramelized onions.

The Full Greek Pizza — Feta + Gavros + Capers

This is the combination I make when I want to impress: crumbled feta, a few gavros fillets, and a teaspoon of capers scattered over the base. Bake as normal. When it comes out, drizzle with fresh olive oil and add a few fresh oregano leaves, if you have them. It is everything a Greek meze table tastes like, collapsed onto a flatbread.

Post-Bake Toppings

Once the ladenia is out of the oven and still hot, you can finish it with:

A handful of wild or baby arugula — the heat wilts it slightly and the pepperiness cuts through the richness of the oil
Fresh basil leaves
A drizzle of high-quality finishing olive oil
Lemon zest for brightness
Flaky sea salt (Fleur de Sel or Maldon)

Pro tips

Use the best olive oil you can afford. This recipe has nowhere to hide, the olive oil is front and center.
Do not skip the resting time for the dough. The full hour rise gives you that light, airy, bread-like texture that makes ladenia so special.
Use very ripe tomatoes in summer. In winter, switch to quality canned San Marzano tomatoes or slow-roasted cherry tomatoes for sweetness.
The dough should be sticky and soft — do not be tempted to add more flour. A wetter dough produces a lighter crust.
In a hurry? Use good-quality store-bought pizza dough. The result will still be excellent.
Let ladenia cool for 5 minutes before slicing — the crust firms up and becomes easier to cut.

Serving Suggestions

Ladenia is at its best eaten warm, straight from the oven, cut into generous squares or wedges. Here is how I like to serve it:

As part of a Greek pizza night spread with different variations for everyone to try
As a meze alongside tzatziki dip, taramosalata, or a simple Greek salad
As a main for a casual lunch or dinner — one 14-inch ladenia feeds 3–4 people comfortably
On a picnic — it travels beautifully and tastes just as good at room temperature

Storage and leftovers

Room Temperature

Ladenia is best eaten the day it is made. It keeps well at room temperature for up to 4–5 hours, loosely covered. The crust softens as it sits, but the flavour remains excellent.

Refrigerator

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The dough will firm up slightly in the cold, but it reheats beautifully.

How to Reheat

The oven is always the best option: place slices on a baking sheet at 180°C (350°F) for 8–10 minutes until warmed through and the edges are crisp again. A hot skillet (no oil needed — the dough has enough) works wonderfully for individual slices: 2–3 minutes per side over medium heat. Avoid the microwave if you can — it makes the crust soggy.

Can You Freeze Ladenia?

Yes — but freeze the unbaked dough rather than the finished product for the best results. After the first rise, wrap the dough tightly in cling film and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature for 30 minutes before using.

Baked ladenia can be frozen (wrapped individually) for up to 1 month. Reheat directly from frozen in a 190°C oven for 12–15 minutes.

FAQ

Ladenia (λαδένια) is a traditional Greek flatbread-pizza from the island of Kimolos in the Cyclades. It has a soft, olive oil-enriched dough topped with sliced tomatoes, onions, oregano, and extra virgin olive oil. It is naturally vegan and has been made on the island for centuries, with roots in the period of Venetian rule.

Ladenia and focaccia share similar DNA, both are olive oil flatbreads with deep roots in Mediterranean food history. Focaccia is typically dimpled and can have a range of toppings. Ladenia is thinner, crispier on the bottom, and the tomato-onion topping is more generous and saucy, closer to a pizza than a bread. It is also ancient Greek in origin, predating Italian-American pizza by many centuries.

Yes, the classic ladenia recipe is completely vegan — no cheese, no eggs, no dairy. It is also perfect for Greek Orthodox Lent (Sarakosti), which prohibits all animal products including cheese. The variations with feta, graviera, or halloumi are obviously not vegan.

Absolutely. Good-quality store-bought pizza dough works well in a pinch and still produces a delicious result. Let it come to room temperature for 30 minutes before stretching.

Eliopsomo (ελιόψωμο) is a Greek olive bread — a different but related tradition to ladenia. While ladenia is a tomato-topped flatbread, eliopsomo is a yeasted bread with olives baked into the dough. Both celebrate Greek olive oil and olive culture.