Greek Tomato Pie (Ladenia)
A sweet and healthy Tomato pie without cheese. Cooked with olive oil and flavored with garlic, onions, oregano, and thyme.
Servings: 12 pieces
For The Dough:
- 500 grams / 17.6 oz all-purpose flour
- 8 grams / 1 + ¾ teaspoon dry yeast
- 150 grams / 5.3 oz extra virgin olive oil + some extra to grease the pan and drizzle over the pie
- 225 ml lukewarm water
- 1 teaspoon sugar
- 1 + ½ teaspoon salt
- 100 grams / 3.5 oz tomato sauce
- 2 cloves garlic minced
- 3 sprigs fresh thyme
- 2 teaspoons dried oregano
- 1 teaspoon olive oil
- ½ teaspoon sugar
- 100 ml water
- 1 small (90 grams) onion thinly sliced
- 2 medium-sized (285 grams) ripe tomatoes cut into thin slices
- salt and pepper
For The Dough:
In a mixing bowl add 100 grams of flour, the yeast, and the sugar. Stir with a whisk. Then add the water in slowly while stirring constantly and vigorously with the whisk.
Next, add the olive oil while stirring.
In a separate bowl combine the remaining flour together with the salt. Then add to the yeast mixture and knead the dough for 2-3 minutes for everything to incorporate well.
Shape into a ball, cover the bowl with plastic wrap, and let rest at room temperature for about 1 to 1 and a half hours until it doubles in size.
Meanwhile, prepare the sauce.
For The Sauce:
Add all of the ingredients for the topping, except the onion slices and tomato slices, to a small saucepan and heat over high.
Once it starts to simmer drop the heat to low. Season with salt and pepper and simmer until sauce thickens. Remove from the heat and set aside to cool.
Heat your oven to 50°C / 122°F.
Grease an 11 x 15-inch pan (28 x 38 cm) with olive oil. Take the dough and add it to the pan. With your hands press the dough to open and fit inside the pan.
Add the sauce on top and spread evenly with a spoon.
Place the pan in the oven and let rise again for about 20-30 minutes.
Remove the pan from the oven and prick the dough here and there with a fork.
Raise the temperature of the oven to 180°C / 356°F.
Add the onion slices on top all over the pie. Then top with the tomato slices. Try to cover most of the onions with the tomato slices so the onions won't overcook.
Bake for 20 minutes. Then take the pan out of the oven and lightly drizzle the pie on top with olive oil. Place the pan back in the oven and bake for 20 minutes more.
Cut, serve, and enjoy!
Serving: 1piece | Calories: 275kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 332mg | Potassium: 93mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg