Ladenia (Greek Pizza)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Resting Time
35 mins
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Total Time
1 hr 15 mins
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Servings
8 slices
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Calories
3477 kcal
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Course
Main Course
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Cuisine
Greek
Ladenia (Greek Pizza)
Description
This Ladenia recipe begins with making a soft dough using instant yeast, flour, olive oil, sugar, and salt. The dough is gently stretched in an olive oil-coated, deep baking pan to hold the juicy tomato topping. This focaccia-style base gives the pizza a chewy and moist crumb once baked.
The topping combines thinly sliced tomatoes and red onions with ground oregano and a generous amount of olive oil, which mingles during baking to create a richly flavored, slightly oily topping. Kalamata olives and feta are optional but add salty, briny, and creamy accents to the pizza's fresh vegetable flavor.
Ladenia is traditionally served as a light meal or snack and can be eaten fresh out of the oven, reheated, or even cold. The recipe notes emphasize using a deep pan with edges at least 1 inch high to prevent spills from the tomato juices during baking, highlighting a practical step for success with this moist topping.
Skipping the cheese creates a classic vegan version focusing on simple fresh vegetables and oregano. Storing leftover Ladenia in an airtight container in the refrigerator preserves its flavor for up to two days.
Ingredients
For the Dough
- 1 tablespoon instant yeast
- 1 teaspoon caster sugar superfine) sugar
- 1 1/2 cups water lukewarm
- 2 1/2 cups all-purpose flour 410 g
- 1/4 cup extra virgin olive oil plus more for greasing the pan
- 1 teaspoon kosher salt
For the Topping
- 2 tomato thinly sliced, medium
- 1 red onion thinly sliced, medium
- 1 tablespoon oregano ground in a mortar and pestle or spice grinder
- 1/2 cup extra virgin olive oil
- 1/2 cup kalamata olives pitted and sliced (optional
- 3/4 cup feta cheese optional, 3 1\/2 ounces; crumbled
Instructions
- Make the dough. In a large bowl, gently whisk the yeast, sugar, and warm water until combined. Set aside until the yeast starts to bubble, at least 5 minutes. Add the flour, ¼ cup oil, and teaspoon of salt and mix the ingredients with a wooden spoon to form a soft, pliable dough. If the dough is too dry, add a little more water; if it is too wet, add a little flour.
- Stretch the dough. Coat a round baking pan, 11-inch in diameter with a minimum depth of 1 inch, in a thin layer of olive oil. Transfer the dough into the skillet and use your fingertips to gently press, jiggle, and stretch the dough to the edges of the skillet (like a focaccia). It may keep bouncing back slightly. Don't worry too much if it does not stretch to the edge of pan; you will stretch the dough again after proofing.
- Proof the dough. Cover the dough with a damp tea towel and allow it to rise for 30 minutes.
- Meanwhile, make the topping. Place the tomatoes, onion, dried oregano, ½ cup olive oil, and olives into a bowl. Season with a bit of salt and mix to coat with the olive oil, being careful not to break up the tomatoes, and set aside.
- Get ready to bake. Preheat your oven to 400°F. After 30 minutes, remove the tea towel. Use your fingertips to gently stretch and jiggle the dough toward the edge of pan. When finished the dough should have lots of dimples and indentations.
- Build and bake. Add the crumbled feta cheese over the top of the dough, then spread the tomato mixture over the feta cheese, distributing it evenly. Spoon any accumulated juices from the tomatoes and olive oil over top. Bake for 30–40 minutes, or until the base is cooked and the top is golden.
- Serve. Remove from the oven, cut into pieces, and serve warm or at room temperature.
Notes
- Use a deep baking pan with edges at least 1 inch high to prevent oily tomato juices from spilling during baking.
- Traditional ladenia is made without cheese, focusing on tomatoes and onions; skipping cheese makes a vegan version.
- Leftovers can be stored airtight in the refrigerator for up to two days and enjoyed warmed or cold.
- Avoid using pizza stones, trays with holes, or flat pans without rims to keep the topping contained.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 3477 kcal
% Daily Value*
| Calories | 347.7kcal | 17% |
| Carbohydrates | 33.2g | 11% |
| Protein | 4.8g | 10% |
| Fat | 22.1g | 34% |
| Saturated Fat | 3.1g | 16% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 15.8g | 79% |
| Sodium | 428.2mg | 18% |
| Potassium | 151.2mg | 3% |
| Fiber | 2.3g | 9% |
| Sugar | 1.6g | 3% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 28.3mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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