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Mini Greek Pizza from the island of Kimolos


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Mini Greek Pizza from the island of Kimolos
Ingredients for 10 pies

1 item KANAKI Shortcrust Pastry in small square pieces
3 large onions
1 ½ cup chopped and strained tomatoes
2 tbsp. tomato paste
12 Kalamata olives without the stone, sliced
2 tsp. oregano
Olive oil


Cooking time: 25 minutes Preparation time: 25 minutes For 10 persons


Peel and cut the onions into thin slices. Sauté the onion slices over medium to high heat, in 3-4 tablespoons of olive oil, for 20 minutes until soft. Cut tomatoes into small cubes and allow to strain in a sieve. Combine the onions, tomatoes, olives, 1 teaspoon of oregano and a pinch of salt. Prepare the Ladenies according to the instructions. Sprinkle with a little olive oil and bake on the lowest shelf of a preheated oven at 200° C for 25-30 minutes.

For making Stuffed Pizza Crust

Lay 10 square shortcrust pastries on a baking tray. Brush them with tomato paste, sprinkle with oregano and cover each pastry sheet with another one.  Slightly press the bottom and upper pastries’ edges to stick together. 

Divide the mixture of tomatoes and onions onto the sheets and spread to cover entire surface.


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