One of the oldest forms of cheeseless pizza from Kimolos, with a simple base that takes its distinctive flavor from the fresh seasonal vegetables. The best Greek mini bite to whet our appetite!
Rating
5/5
Ingredients
450 gr hard flour
70 gr olive oil
300 gr lukewarm water
8 gr dry yeast
a pinch of sugar
salt, freshly ground pepper
dried oregano
1 big tomato
50 gr sliced onion
Nutritional Information
Fat
Protein
Sugars
Calories
Carbs
Trans fat
Instuctions
We mix in a bowl the yeast, the sugar and water. We leave the mixture in a warm place for 10 minutes.
We mix in a bowl the flour, the salt and the oregano. We add the yeast and mix, until our dough form into a ball.
We pour the olive oil into a baking dish, place the dough inside and we spread it out with our hands, until it almost covers the entire bottom of the dish.
We cover it with plastic wrap and leave it in a warm place until it doubles in size, approximately for one hour.
In two separate bowls, we mix the onions and tomatoes with a bit of olive oil and add salt and pepper.
Once the dough has risen, we first spread the onions and then put the tomatoes on top.
We cover it with aluminum foil and bake at 180 degrees Celsius for 40 minutes.
We remove the aluminum foil and continue baking for approximately another 20 minutes.
Video
Useful Tips
If we are passionate and want to make the “ladenia” even more delicious, we bake it in a wood-fired or a stone oven, adding cured meats and cheese we like, creating a modern version of focaccia.
