Ladenia is a pizza with fluffy bready dough and few ingredients. It is the traditional pie of Kimolos and is made ...
In a bowl, place the salt first and sift the flour on top.
Make a small pit in the middle of the flour and add the yeast, sugar and 2 tbsp. lukewarm water (sugar helps to quickly activate the yeast). Leave it aside until the yeast is activated / rised for about 30 Minutes. If this is difficult for you or if you have fresh yeast, then mix the yeast, sugar and lukewarm water in a bowl and allow the yeast to activate.
As soon as the yeast is ready, pour the lukewarm water and oil and knead well until the water and all the olive oil is absorbed. The dough sticks to our hands quite a bit.
Cover with a cling film the bowl with the dough or cover with a kitchen towel and put it aside (in warm environment, I put the bowl on the radiator) for about 1 hour, until it swells and almost doubled in volume.
As you waiting for the dough to rise, cut the tomatoes into very thin slices and put them in a strainer so they strained most of their liquids.
Cut the onion into julienne to have them ready.
As soon as our dough is ready, we preheat the oven at 200°C/400°F.
Oily a baking tray about Ø 38 cm/15” inches diameter with 1 tbsp. from olive oil .The oil will help us to spread our dough. Optionally put parchment paper in the pan and then oil it.
Place the dough in the middle of the pan and spread with the palms, slowly pressing from the center to the walls until the entire surface of the pan is caught.
Oily the surface of the dough with 1 tbsp. from olive oil.
On the dough, lay the tomatoes, after the onion, olives and capers.
Sprinkle with oregano, pepper and salt.
Pour the remaining olive oil, about 50ml on top.
Bake at 200°C/400°F, placing the baking tray on the last lower shelf position of the oven, for about 55 Minutes.
Servings 0