Ladenia (Traditional Greek Pizza/Flatbread)

Ladenia is a traditional Greek dish originating from Kimolos, a beautiful island located on the southwest of the Cyclades. Ladenia is a type of flatbread topped with a mixture of onions, tomatoes, olive oil, and various herbs, typically oregano and basil leaves.

Ladenia is often served as a snack or appetizer and while it’s a simple dish it’s surprisingly flavorful. It’s similar to pizza but has its own unique taste and texture.

Enjoy this traditional Ladenia recipe by Greek celebrity Chef Giorgos Tsoulis.

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Ladenia (Traditional Greek Pizza/Flatbread)

A simple, yet super flavorful appetizer from the Cyclades that's also known as Greek pizza.

Course Main Course

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Waiting Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 8 servings

Author Giorgos Tsoulis

Ingredients

For the dough:

• 200 ml water lukewarm
• 5 gr dry yeast
• 2 tbsp sugar
• 500 gr all-purpose flour
• 1 tbsp salt
• 150 ml olive oil

For the topping:

• 2 tbsp tomato paste
• 2 tomatoes thinly sliced
• 1 large onion thinly sliced
• 1 tbsp oregano
• salt
• pepper
• olive oil

For serving:

• basil leaves coarsely chopped
• fresh oregano chopped

Metric – US Customary

Instructions

• Preheat the oven to 180°C/356° F with both upper and lower heating elements.

For the dough:

• Pour the water, olive oil, yeast and sugar into a mixing bowl. Mix with a hand whisk and let the yeast activate for 5 minutes.
• Add the flour and salt and knead with a hook attachment for 5-6 minutes until dough is smooth and pliable and comes away from the side of the bowl.
• Transfer the dough to an oiled bowl. Cover with transparent film or a kitchen towel and leave for 1 hour at room temperature until it doubles in volume.
• Once the dough has risen, grease a shallow rectangular baking tray 35×30 cm (12×14 inches). Transfer the dough and spread it evenly to the edges, pressing it slightly with your hands.

For the topping:

• Spread the tomato paste over the dough, then add the tomatoes and onions. Sprinkle with a bit of oregano, drizzle over a little olive oil, and season with salt and pepper.
• Bake for 30-35 minutes until golden.
• Unmold the Ladenia, sprinkle with basil leaves and fresh oregano, cut into pieces, and serve.

Notes

Chef’s tip: Instead of tomato paste, pizza sauce can be substituted. Once the Ladenia is cooked, feel free to add any desired vegetables on top.

Related: Greek Easter Bunny Bread
Related: Fogatsa (Sweet Easter Bread from Corfu)
Related: Kalitsounia: Sweet Cretan Cheese Pie
Related: Flaounes: Cypriot Easter Cheese Pastries
Related: Mortadella, Burrata and Pesto Focaccia Sandwich

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