Monday, February 16, 2015

Ladenia | Greek style Pizza

Originating from Kimolos island in Greece, this is a simple onion and tomato flat bread spiced up with Greek oregano. The olive oil flatbread is supposed to be the forefather of modern pizza.This recipe was in drafts for a long time and finally seeing the light of the day. When I tried this for the first time, thanks to bad yeast I goofed up. But second time it turned out perfect. 

 I have adapted this from Kalofagas (-a must visit blog for authentic Greek recipes) post on the sameI couldn't find much information about the dish apart from the fact that is now enjoyed across several Greek islands. I have just halved the recipe and I served it as a snack. 

Warm Water: 1.5 cups
Sugar: 1/2 tsp
Instant Yeast: 1.5 tsp

Olive oil: 2 tbsp
All Purpose Flour: 3-3.5 cups + more as needed 
Salt: 1/2 tsp

Extra Virgin Olive Oil: 4 tbsp
Onions: 2 large sliced 
Tomatoes: 2-3 big , firm and just ripe , cut in half and then crescent slices

Salt & black pepper : as per taste
Greek Oregano : 2 tbsp

Extra Virgin Olive Oil: for drizzling


In a big bowl, mix in sugar and yeast in warm water and let it sit for 10 minutes or more until frothy. 

To this add in olive oil, salt and 2 cups of flour and mix well. You can do this in the processor as well. Add in more flour as needed to get a workable dough. 
You can transfer the dough to a floured counter and continue kneading till you get a pliable non sticky smooth dough.

Drizzle and spread little olive oil onto a round/square baking dish and sprinkle some semolina flour also.
Roll out the dough in this dish to fit the circumference or perimeter of the dish making sure it is slightly thick and not too thin. 

Let the dough sit for atleast 30 minutes in a warm area covered with a plastic wrap/kitchen towel until it rises. You can divide the dough into small pieces and then go for smaller dishes or even place all the pieces in a baking sheet. I went for a square ladenia in a 8x8 dish and a smaller 4" round one.

Meanwhile prepare the toppings and set aside.Preheat the oven to 200C/400F.

Spread the ExtraVirgin Olive Oil onto the dough and layer it with onions. Top the onions with tomato slices and then sprinkle salt, pepper and oregano.

Bake in the middle rack for about 40-45 minutes until the sides are brown and the top has light brown colour. 

Take out and drizzle with with more EVOO. Serve as a hot or cold snack for four or more or a lunch for atleast 2. 

A quick and easy pizza. The combo of onion,tomato and oregano take it a notch higher though these are the regular everyday ingredients. The bread is pizza dough only and came out excellent. You can use your own dough recipe if you have any.


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