Split Decision Ladenia


In case you haven’t figured it out already, I don’t usually stick to traditional recipes when it comes to cooking. This is exactly why I enjoy it so much. I get to take a dish that I’ve watched my mother prepare countless times just the same way her mother prepared it and have some fun with it. Sometimes my new creation turns out great and sometimes it doesn’t. And while I’m always thinking of ways to reinvent a classic, something in my head said not to play with this one. So what did I do? Play with it of course!

Ladenia, a sort of Greek pizza from the island of Kimolos, caught my attention on one of my absolute favorite food blogs: Souvlaki for the Soul. As perfect as it seemed just the way it was presented, I had to have my fun with it.  What I came up with was two completely different toppings on one crust. On one side the classic savory olive oil, red onions, tomatoes and oregano and on the other side, a sweet honey, apple, walnut, cinnamon and thyme mixture. To determine the version worthy of sharing, I had my official taste testers take a vote. The result? Keep going. . .




Classic Ladenia wins! I guess some things are better left unchanged!

Inspired by Souvlaki For The Soul

For the dough:
1 c warm water
1 1/2 tsp dry active yeast
1 tsp salt
1/4 c olive oil
3 c all-purpose flour

For the topping:
8-10 campari tomatoes (or 2 large tomatoes), thinly sliced
1 large red onion, thinly sliced
1 tbsp sea salt
1/3 c extra virgin olive oil
1/4 c dried oregano
fresh ground black pepper to taste

Combine warm water with yeast. Cover and allow to activate (bubble) for approximately 10 minutes. Next, add salt, olive oil and 2 cups of flour. Mix thoroughly. Gradually work a third cup of flour into mixture until dough is smooth, pliable and doesn’t stick to your hands. Continue kneading dough for an additional 5-6 minutes.

Place dough in greased baking dish (I used 9×13″) and stretch dough out to the edges of the dish. Cover with cling wrap and a kitchen towel. Leave in a warm place to rise for 45 minutes to an hour or until doubled in size.

Meanwhile, preheat oven to 400 degrees. When dough is ready, combine tomatoes, onions, salt and pepper and gently spread evenly over dough. Sprinkle with oregano.

Bake at 400 degrees for 40-50 minutes. Serve warm or at room temperature.

If desired, drizzle with additional extra virgin olive oil while your ladenia is still hot coming out of the oven.

7 Comments Add yours

  1. Maria(mom) says:

    Sounds delicious !!! One suggestion add olives to the mix!

    1. sophakicooks says:

      Mom, make it that way and let us all know how it turns out 🙂 Sounds delicious!

      1. Maria(mom) says:

        I think I will do that!

  2. rahmah abdul rahim says:

    Definitely refreshing! Worth trying!

    1. sophakicooks says:

      Mama-It’s very easy too. I made it again yesterday and added bell pepper. It was great!

  3. Hanna says:

    I will definitely be making this soon! 🙂

    1. sophakicooks says:

      Hanna! Call me when you make it and I’ll bring the wine 🙂

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