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Ladenia (Greek Pizza)
5 from 12 votes

Ladenia (Greek Pizza)

Ladenia is a Greek-style pizza featuring a soft, focaccia-like dough topped with sliced tomatoes, red onions, oregano, and olive oil. The dough is stretched in a well-oiled deep pan, proofed, and then topped with simple ingredients for a rustic, savory bake. Optional additions include kalamata olives and feta for a richer flavor.

Prep Time
10 mins
Cook Time
30 mins
Resting Time
35 mins
Total Time
1 hr 15 mins
Servings: 8 slices
Calories: 3477 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Proof the dough. Cover the dough with a damp tea towel and allow it to rise for 30 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 3477

% 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.