Ladenia, The Greek Pizza

A Ladenia-vegan greek pizza on a pizza peel and a cloth napkin.

This authentic Greek pizza recipe comes from the island of Kimolos. It has a bread-like crust, ripe tomatoes, onions, oregano, and extra virgin olive oil.

Course Main

Cuisine Greek

Prep Time 20

Cook Time 30

Total Time 1 50

Servings

Calories 376kcal

Author by Jenny | The Greek Foodie

Equipment

pizza stone

Ingredients

For the crust

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

Toppings

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

Optional toppings

½ cup Sliced bell peppers, all colors
⅓ cup Kalamata olives, pitted and sliced

US Customary - Metric

Instructions

make the crust

In a small bowl, mix the warm water, stir in 1 tsp sugar and 2 teaspoons active yeast. 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.
Cover with cling film and set aside in a warm environment for about 1 hour, until it rises and almost doubles in volume.

Make the toppings

Preheat the oven to 390°F (200°C).
Place your pizza stone in the oven. Leave it in for 30 minutes.
Mix the sliced tomatoes with the onions slices in a bowl. Add three or four tablespoons of oil, sea salt, and freshly ground pepper.
Open the dough with your hands and fingers in a circle of about 14 inches/ 38 cm diameter.
Transfer it to a floured pizza peel if you have one; if not, take out the pizza stone very carefully because it will be super hot and assemble ladenia on there.
Add the tomatoes and onions all over the dough, leaving a small border around the pizza.
Sprinkle with oregano, coarse salt, and freshly ground pepper. Sprinkle some olive oil on top.
Transfer ladenia from the pizza peel to the pizza stone in the oven.
Bake for about 20-30 minutes until the onions are slightly caramelized on the surface, and the dough is browned below.

Notes

Alternative oven cooking option on a baking sheet

Brush some olive oil on a large rimmed baking sheet.
Open the dough with your fingers to cover the baking sheet. Create a ½ inch (1.5 cm) thicker border of dough. Drain the liquids and add the tomatoes and onions on top. Spread evenly.
Sprinkle with oregano, coarse salt, and freshly ground pepper. Sprinkle some olive oil all over.
Bake for about 20-30 minutes until the onions are slightly caramelized on the surface and the dough is browned below.
You can check how the crust is browning by carefully lifting one corner.

Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition