I finally tried making Ladenia. I put two recipes together. One for the topping and one for the dough. If you like a crunchy crust you'll enjoy this Greek Pizza. Next time I'm going to add some additional toppings like feta cheese and kalamata olives the last 15 minutes of baking.
Dough:
1 cup warm water
2 1/4 tsp. dried yeast (1 packet)
1 tsp. salt
1/4 cup olive oil
2 3/4 – 3 1/4 cups all-purpose flour
Topping
1/4 cup olive oil
2 large onions, sliced
2 large tomatoes, cut in half then cut into half-moon slices
coarse sea salt
ground black pepper
2 Tbsp. dry Greek oregano
extra-virgin olive oil (for finishing)
Put the warm water in a large bowl and sprinkle it with the dried yeast. Let sit for 10 minutes while the yeast begins working. Mix in the salt and olive oil. Stir in the smaller amount of flour, and add enough of the remaining flour to form slightly sticky dough. Adding flour as necessary, knead the dough until it is smooth, elastic, and no longer sticky. (Kneading the dough in a stand mixer makes the task quick and easy.)
Spread 2 Tbsp. of olive oil over the bottom of a 15” round pan, or a 12” x 14” roasting pan. Make sure the sides of the pan are higher than the dough will be after it rises and is covered by toppings.
Start stretching the dough out with your hands, and then put it into the pan. Press the dough out until it fully covers the pan’s bottom. If some of the olive oil oozes over the dough, use it to lightly oil the top of the dough. Cover the pan with a dish cloth or plastic wrap and set it aside to rise in a warm place until the dough has doubled in size (about 1 hour).
Preheat the oven to 400°F.
When the dough has finished rising, use your fingertips to make little indentations all over it. Pour and evenly spread the olive oil over your dough, followed by spreading out the sliced onions all over area of the Ladenia. Now top with your tomato slices, coarse sea salt, black pepper and dry Greek oregano.
Bake for 40 – 50 minutes, or until the sides of the Ladenia have browned and the dough is cooked through.
Cut into pieces and serve warm, cold, or at room temperature.
Dough:
1 cup warm water
2 1/4 tsp. dried yeast (1 packet)
1 tsp. salt
1/4 cup olive oil
2 3/4 – 3 1/4 cups all-purpose flour
Topping
1/4 cup olive oil
2 large onions, sliced
2 large tomatoes, cut in half then cut into half-moon slices
coarse sea salt
ground black pepper
2 Tbsp. dry Greek oregano
extra-virgin olive oil (for finishing)
Put the warm water in a large bowl and sprinkle it with the dried yeast. Let sit for 10 minutes while the yeast begins working. Mix in the salt and olive oil. Stir in the smaller amount of flour, and add enough of the remaining flour to form slightly sticky dough. Adding flour as necessary, knead the dough until it is smooth, elastic, and no longer sticky. (Kneading the dough in a stand mixer makes the task quick and easy.)
Spread 2 Tbsp. of olive oil over the bottom of a 15” round pan, or a 12” x 14” roasting pan. Make sure the sides of the pan are higher than the dough will be after it rises and is covered by toppings.
Start stretching the dough out with your hands, and then put it into the pan. Press the dough out until it fully covers the pan’s bottom. If some of the olive oil oozes over the dough, use it to lightly oil the top of the dough. Cover the pan with a dish cloth or plastic wrap and set it aside to rise in a warm place until the dough has doubled in size (about 1 hour).
Preheat the oven to 400°F.
When the dough has finished rising, use your fingertips to make little indentations all over it. Pour and evenly spread the olive oil over your dough, followed by spreading out the sliced onions all over area of the Ladenia. Now top with your tomato slices, coarse sea salt, black pepper and dry Greek oregano.
Bake for 40 – 50 minutes, or until the sides of the Ladenia have browned and the dough is cooked through.
Cut into pieces and serve warm, cold, or at room temperature.
