“Ladenia”-with Heirloom Tomatoes


ladenia Greek style pizza

I hope everyone had a great Easter.

Sorry for the lack of posts but my computer died recently and whilst it’s being repaired, I have been using a friend’s borrowed laptop.  It doesn’t always want to work with WordPress but I’m making sure it does today.

I want to continue where I left off recently and that means more heirloom tomatoes!  

heirloom tomatoes with Greek oregano

The dish I want to highlight today is soooo goood!  I’ve made it three times in the last few weeks and it has never survived beyond a few hours.

“Ladenia” (pronounced la-the-nia) is best described as Greece’s answer to pizza.  I hope that doesn’t offend anyone (and I’m sure I’ll be emailed about it) but it’s basically a pizza/foccacia dough made with Greek extra virgin olive oil and topped with tomatoes, sliced onions and Greek oregano.

Ladenia is a specialty which hails from the island of Kimolos.  I

t was first brought to my attention on Peter’s blog a few years ago who in turn had adapted it form Laurie of Mediterranean Cooking in Alaska.  (I miss you Laurie!)

With my haul of heirloom tomatoes, I knew I had to make this dish.

The ladenia dough has olive oil in it, making it much easier to handle,  in my opinion.  It rises perfectly and has a soft, almost fluffy texture.  Add some Greek oregano (go and seek it out I say….it’s the best!) and you have an equation that equals delicious.

The aroma alone whilst it’s cooking, will drive you to insanity!

ladenia slices made with heirloom tomatoes

"Ladenia"-with Heirloom Tomatoes Recipe
Prep time
Cook time
Total time
A pizza like bread topped with in season heirloom tomatoes, Greek oregano and olive oil.
(Adapted from Laurie’s recipe here and Peter’s recipe here)
Recipe type: Main
Cuisine: Greek
Serves: 8
For the dough:
  • 1 cup of warm water
  • 1 sachet of dried yeast
  • 1 teaspoon of salt
  • ¼ cup of olive oil
  • 3-3¼ cups of plain flour
For the topping:
  • 2-2¼ cups of sliced/diced heirloom tomatoes
  • 1 large red onion thinly sliced
  • ⅓ cup of olive oil
  • 1 tsp of sea salt
  • Freshly ground black pepper to taste
  • A good “handful” of dried Greek oregano
  1. To make the dough, combine the water and yeast-cover and allow it to activate-about 10 mins.
  2. Add the olive oil, salt and stir to combine.
  3. Begin by adding 2 cups of flour and mixing thoroughly and then slowly adding the last cup until you have an elastic, pliable dough. If you find it is still too sticky try adding a few tbsps of olive oil.
  4. Knead the dough for about 5-6 mins applying lot of elbow grease.
  5. Lay the dough on your pre-oiled baking dish and proceed to stretch it out ensuring it reaches the edges of your baking dish.
  6. Cover the dough in cling wrap and with a kitchen towel and leave it to rise in a warm place for about 45 mins-1 hour.
  7. Once the dough has doubled in size, combine your heirloom tomatoes, onions, olive oil, salt and pepper in a bowl and spread this mix evenly over the dough.
  8. Top with generous amounts of Greek oregano and bake in pre heated 200 deg C oven for about 40-50 mins.
  9. Cut up into pieces and serve warm or at room temperature.
I made mine in a rectangle baking dish as opposed to the traditional Greek “tapsi”. Mine measured 37cmL x 24cm W and it was 5cm deep. Please allow a deep baking dish to make the ladenia as it needs to rise.


Greek oregano and olive oil