GAEA Greek Ladenia

You may have heard that the beloved Italian pizza we all enjoy has its origins in Greek cuisine, thanks to Ladenia, an exceptional recipe dating back to Ancient Greece. Essentially, it involved a broad dough onto which they placed various available ingredients, covered it with oil, and baked it. Today, a comparable recipe is upheld in the traditional cuisine of Kimolos. They use a wide dough, topped with tomatoes, onions, and oregano, baked in the oven with a generous amount of oil, and it is known as Ladenia.

  • 120 mins

  • 4



      • Begin by dissolving the yeast in a portion of the warm water in a large bowl and allow it to sit for 10 minutes.
      • Incorporate the flour, a pinch of salt, a tablespoon of olive oil, and the remaining water into the yeast mixture. Knead thoroughly until the dough attains elasticity and no longer adheres to your hands.
      • Cover the bowl with a towel and let the dough rise for 30 minutes to 1 hour, allowing it to double in volume.
      • While the dough is rising, prepare the onions by cleaning and thinly slicing them. Similarly, slice the tomatoes into thin slices, removing as many seeds and excess liquid as possible.
      • In a spacious pan, coat the surface with olive oil. Place the risen dough in the center of the pan and use your hands to spread it out evenly, gently pressing from the center towards the edges.
      • Once the dough is spread out, evenly distribute the sliced onions on top, followed by the sliced tomatoes.
      • Drizzle the remaining olive oil over the entire surface, ensuring even coverage. Sprinkle salt flower and oregano on top.
      • Bake the ladenia at 200°C in a convection oven for approximately 50-60 minutes (depending on the oven), until the onions achieve a golden brown color and the ladenia is thoroughly cooked underneath.


      Wrap the prepared dish in a kitchen towel to maintain its freshness. For an additional delightful touch, consider serving it with a generous sprinkle of freshly grated feta on top.