Summer means Greek islands for a lot of us here in Greece. We all have memories of our first “adult” vacation when we took a boat to one of the islands with our friends and arrived in one of the many Greek islands and had the time of our lives. The islands are often associated with a carefree lifestyle, no need for formalities just fun. While living on an island is not all fun and games, particularly years ago when transportation was not good, islanders and those living near coastal areas are generally more outgoing  than those from mountainous areas of Greece. Even their songs were more positive sounding. This was very refreshing for me as both my parents are from Arcadia which is in the center of Peloponnesus surrounded by mountains and people tend to be a bit more closed.
I remember a friend of my mom’s  back in the U.S. Her name was Petroula and she was from the island of Kimolos. We would always go to their house on Christmas and it was a big Greek gathering. The moment she opened the door and saw us, she welcomed us with such excitement that it made you think that you were her favorite person in the world. During these parties the table was full of food: mountains of meatballs (keftethakia), salads, cheese, lamb and also lathenia. Lathenia is a recipe that resembles a pizza from the island of Kimolos. The dough is similar to focaccia as it contains quite a bit of olive oil. In fact the name of the lathenia, means “the oily one”. Then it is topped with tomato and onion, a drizzle of olive oil and salt pepper.
It is baked in the oven much longer than a pizza, and the result is soft onions and sweetened tomatoes that have melted together, creating a delicious taste and texture. I have heard that it should not contain anything else such as oregano or other vegetables. I am fine with that, it is so tasty in its simplicity. Now the secret to the tastiness of this recipe is the olive oil that is practically drizzled on every layer. It brings out the flavor of the vegetables but also makes the crust delicious in its own right.
I used a bit of whole wheat flour to add some more fiber. This recipe is vegan, there is no cheese in it. It is also rich in antioxidants from the onions, tomatoes and olive oil. Studies have shown that we absorb more lycopene (an antioxidant in tomatoes) when it is heated with olive oil as is in this recipe. This is an ideal snack for a picnic or a road trip as it has no cheese and is easy to carry around. A perfect appetizer but also a filling lunch.
Authentic Greek Island Pizza-Olive Oil Pizza-Lathenia
Ingredients
For crust*
For topping
- 2 medium tomatoes
- 1 large or 2 medium onions
- 1 teaspoon tomato paste
- Olive oil for drizzling
- Salt and pepper
Instructions
- Empty flour in a large bowl, add the sugar, salt and yeast and mix.
- Add the olive oil and mix with a spoon. Now start adding the water mixing until you have a thick dough.
- Place the dough and knead for about 5 minutes adding more water or flour as needed until you have dough that is uniform and is not sticking to your hands.
- Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place for about an hour.
- Preheat the oven at 350 degrees Fahrenheit (180 Celsius).
- When dough is ready, drizzle some oil on the bottom of a round pan that is about 14-15 inches diameter (or you can use smaller and divide into 2 pans). Spread the dough with your hands so it covers the whole pan. Brush again with olive oil.
- Chop the onions in medium size pieces and place in bowl, add about a teaspoon of olive oil and add the tomato paste and mix, until all the pieces are covered.
- Make little dents in the dough with your fingers and spread the onions.
- Cut the tomatoes in thin slices and then cut in half or in quarters depending the size of the tomatoes and place on top of the onions. Drizzle with a bit of olive oil, add freshly ground pepper and a bit of kosher salt.
- Bake in the oven for about 50 minutes on the lower rack.
So pleased to find this recipe. I used to love this thick based pizza at a village bakery in the Peloponnese, but could never find a recipe that came close. This is pretty much exactly like it. Thanks for sharing! It will be my go to pizza recipe from now on!
Stayed up into the night making this. Swapped in 1c WW flour for AP. Other than that kept recipe the same. Made in 2 9″ cake pans for lack of anything better to use. Nice simple ingredients. Tasted heavenly. I will be making again and again..
Thank you Julie! Thanks for sharing!
Thank you Julie!
Hi Elena, love your recipes. Trying the the lathenia tonight. Quick question: 1 oz of yeast? Is that dry instant yeast?
Thanks Karen!It’s dry yeast
Can you use whole wheat flour instead of all purpose and would it be healthier?
Yes, I add whole wheat flour. That would add more fiber to the crust.
Elena are the oven temperatures for a FAN oven?
Hi Ann, No just a regular oven
Hi Elena. Firstly I love your site 100%! I didn’t realise that traditionally Greek people didn’t eat meat for I think you said 200 plus days of the year, that’s fantastic! Can I just use Stoneground Wheat Flour for the base please? The flour you mentioned is that and All Purpose Flour, or is it Self-raising Flour? Many thanks and loving the Vegan Recipes, they are so yum!! Appreciate an answer if you have time…
Thanks so much, Nuffy…
Thank you Nuffy! It is all purpose flour. I have not used stoneground, but perhaps you can use half stoneground and half all purpose to see how it works?
Question: The ingredients list 1/3 c olive oil twice, and then later, olive oil for drizzling. Step 2 says to add the olive oil. How much? 1/3 or 2/3 c?
I noticed in the yeastless crust, only 1/3 c oil is mentioned.
Thanks. I appreciate it!
Hi Cathy,
It is 1/3 cup and a bit more for brushing the pan.
Hi, regarding the dough, can I make it on a Sunday and leave in the refrigerator until Monday to make my pizza? What do you recommend? Thanks, Elena…
Hi Debbie, I don’t see why not. It should be fine
Hi Elena
At stage 9 can l freeze the pizza (or if divided into 2) then later on defrost and do stage 10. Would this be OK. Thank you
I have never froze it, but it should work fine.
Two summers ago i was in Kimolos for vacations… almost everyday i had a laden for breakfast. Soooo delicious!
Sounds good for a breakfast!
I’m so glad I found your blog, it is the best source of healthy, authentic Greek / Mediterranean recipes 🙂
This pizza looks delicious! My 18 month old son has been diagnosed with multiple food allergies, including wheat and dairy, so I had given up making pizza, since a pizza without cheese seemed impossible. But you’ve inspired me to try this one. I’ve just got to try and figured out how to make a gluten free pizza base.
Tied this recipe. Very nice. Simple flavours well presented and not hidden by the addition of a lot of herbs and/or spices. And quick to make, at least up to the time spent in the over baking and caramelizing.
Great website.
This was delicious! Thanks for including the recipe for yeast-less dough–it was very good and I was happy to save time by not waiting for the dough to rise.
Glad you enjoyed it Theresa! Yeast-less definitely saves time
Hi Elena.
Your website looks great, the recipes wonderful!
Found you from your comment on the New York Times parenting blog Motherlode.
Thanks Cheryl! Thank you for visiting
Hi Elena, this looks absolutely delicious! This time last year, I was lucky enough to swimming in the clear blue waters of Corinth. I might just have to make this recipe to take myself back there, seeing as it is now winter here in Australia, and raining most days! Thanks for sharing.
Thanks Tori! Yes, a taste of summer in Greece!