Ladenia (olive oil pizza) is a type of flatbread originating from Cyclades islands. It’s a vegan type pizza which is usually consumed during lent as a light meal, a snack or even as a side dish for legumes. It is extremely easy to make and super healthy. The dough takes about one hour to rise and the pizza takes about one hour to bake.
The dough is a traditional, simple dough made out of flour, water, salt, yeast and a bit of olive oil which helps the dough get crispy while baking. The traditional toppings are simple sliced tomatoes and finely sliced onions but that doesn’t stop you from adding some Kalamata olives on top as well or some crumbled feta cheese.
I serve this during lent and especially if we have friends come over it’s just easy for the kids to enjoy and for the adults to have as a side dish. The last time I served it it, it was to accompany spanakoryzo (spinach rice) and it worked a treat!
Right, let’s get baking my darlings!
For ladenia you will need:
For the base
3 cups plain flour
8 gr yeast
1 tsp salt
1 tsp sugar
50 ml olive oil
1 cup lukewarm water
For the toppings
100 gr passata
salt/pepper
1 tbsp oregano
4 sliced tomatoes, thinly
1 onion, finely sliced
kalamata olives (optional)
feta cheese (optional)
Make the dough by adding all the ingredients in a bowl and kneading the dough for a good 10 minutes either by hand or by mixer. Cover the bowl and let the dough rise for one hour.
When the dough is ready, oil a baking tray and spread the dough to create the pizza base. Spread the passata on top along with some salt and pepper and some oregano.
Then, place the sliced tomatoes and onions on top and sprinkle the oregano along with some more salt and pepper.
Bake in a pre-heated oven at 180°C for approximately one hour.
If you are adding feta and olives you can add them after the pizza has baked.
