Ladenia is a pizza with fluffy bready dough and few ingredients. It is the traditional pie of Kimolos and is made on the island since the Venetian era. Greece can claim the origin of the pizza.

Its name, Ladenia (with oil), reveals the basic material of this pie/pizza and is none other than the Greek excellent virgin olive oil. The fresh tomato, onion, fresh oregano and of course enough olive oil will impress you.

It is so delicious but at the same time so simple and easy to bake it.


Yields8 ServingsDifficultyBeginner

Prep Time30 minsCook Time55 minsTotal Time1 hr 25 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for dough
 350 g gf flour for bread Schär's Mix B – Mix Pane
 10 g dry yeast (or twice as much for fresh yeast)
 2 tbsp lukewarm water for yeast
 1 tbsp granulated sugar
 280 ml lukewarm water (about 40°C/100°F)
 40 ml extra virgin olive oil
 1 tsp salt
for topping
 3 medium size tomatoes, cut into very thin slices
 2 onions, cut into thin slices
 1 tsp fresh oregano (or half amount for dried oregano)
 2 tsp salt (preferably coarse salt)
 80 ml extra virgin olive oil
optional for topping
 1 clove of garlic chopped
 2 tsp capers
 8 olives cut into slices
 freshly ground black pepper

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

for dough
1

In a bowl, place the salt first and sift the flour on top.

2

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.

3

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.

4

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.

for topping
5

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.

6

Cut the onion into julienne to have them ready.

7

As soon as our dough is ready, we preheat the oven at 200°C/400°F.

8

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.

9

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.

10

Oily the surface of the dough with 1 tbsp. from olive oil.

11

On the dough, lay the tomatoes, after the onion, olives and capers.

12

Sprinkle with oregano, pepper and salt.

13

Pour the remaining olive oil, about 50ml on top.

14

Bake at 200°C/400°F, placing the baking tray on the last lower shelf position of the oven, for about 55 Minutes.

Ingredients

for dough
 350 g gf flour for bread Schär's Mix B – Mix Pane
 10 g dry yeast (or twice as much for fresh yeast)
 2 tbsp lukewarm water for yeast
 1 tbsp granulated sugar
 280 ml lukewarm water (about 40°C/100°F)
 40 ml extra virgin olive oil
 1 tsp salt
for topping
 3 medium size tomatoes, cut into very thin slices
 2 onions, cut into thin slices
 1 tsp fresh oregano (or half amount for dried oregano)
 2 tsp salt (preferably coarse salt)
 80 ml extra virgin olive oil
optional for topping
 1 clove of garlic chopped
 2 tsp capers
 8 olives cut into slices
 freshly ground black pepper

Directions

for dough
1

In a bowl, place the salt first and sift the flour on top.

2

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.

3

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.

4

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.

for topping
5

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.

6

Cut the onion into julienne to have them ready.

7

As soon as our dough is ready, we preheat the oven at 200°C/400°F.

8

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.

9

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.

10

Oily the surface of the dough with 1 tbsp. from olive oil.

11

On the dough, lay the tomatoes, after the onion, olives and capers.

12

Sprinkle with oregano, pepper and salt.

13

Pour the remaining olive oil, about 50ml on top.

14

Bake at 200°C/400°F, placing the baking tray on the last lower shelf position of the oven, for about 55 Minutes.

Vegan Gluten Free Ladenia – The Greek Pizza originating from island Kimolos
  • The reason we oily the pan is for helping to spread the dough and also helps the dough to be crispy at the bottom.
  • Ideal baking trays are the stainless-steel who will help for crispy dough.
  • If you do not have a large strainer to drain the tomatoes, you can tamp them with paper kitchen rolls. If the tomatoes have a lot of liquids then they will water and moisten/soak the dough.
  • Instead of fresh tomatoes you can use 2 tbsp. tomato paste that you will dissolve in 1 tbsp. water.
  • Spreading the dough with olive oil before the ingredients get in helps to waterproof the dough so that the tomatoes and onions are not soaked the dough.
  • Cover the entire surface of the dough with tomatoes. The tomatoes will shrink a little by baking them. In this pizza/pie we must feel the tomato in every bite!
  • Oregano or other herbs can be added also to the dough to have more aroma.

Good Luck and Bon Appétit!!!

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