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A Ladenia-vegan greek pizza on a pizza peel and a cloth napkin.
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Ladenia, The Greek Pizza

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 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 50 minutes
Servings 8
Calories 376kcal
Author by Jenny Skrapaliori Graves

Equipment

  • pizza stone

Ingredients

For the crust

  • 500 gr all-purpose flour about 4 cups
  • 2 tsp active yeast or one packet of
  • cup warm water
  • tsp sea salt
  • 1 tsp sugar
  • cup extra virgin olive oil

Toppings

  • 1 onions cut in half and thinly sliced
  • 3 ripe tomatoes thinly sliced
  • 1 tsp dry oregano
  • 1 tsp 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
  • cup Kalamata olives, pitted and sliced

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

Calories: 376kcal | Carbohydrates: 38g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Sodium: 424mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 2mg