Pissaladière – Bruno Albouze

Name: Pissaladière – Bruno Albouze
Total time: 120 min
Ingredients: 1100 g Pizza dough; 1100 g Croissant; 1100 g Or, use focaccia dough; 3500 g Onion; 50 g Garlic; 80 g Olive oil; 125 g Anchovy, paste; 12 g Salt; 5 g Black pepper, ground; 5 g Oregano; 1 pinch Mixed herb; 2 Thyme; 2 Bay leaf; 50 g Parmesan cheese; 200 g Kalamata olive

By Bruno Albouze · 120 min

Ingredients

Pizza dough1100 g
Croissant1100 g
Or · use focaccia dough1100 g
Onion3500 g
Garlic50 g
Olive oil80 g
Anchovy · paste125 g
Salt12 g
Black pepper · ground5 g
Oregano5 g
Mixed herb1 pinch
Thyme2
Bay leaf2
Parmesan cheese50 g
Kalamata olive200 g

Instructions

Heat olive oil in a hot Dutch oven, add the onions, salt, pepper and herbs, and cook on high heat for 10 minutes.
Lower to medium-high, cover and cook 30 minutes. Uncover, add the anchovy paste and simmer 2 hours or longer, stirring about every 20 minutes. Adjust salt and pepper.
Discard the herbs and let the onions cool completely. Refrigerate up to 3 days if making ahead.
Stretch or roll the dough, top with grated parmesan, the cooled onions, anchovies and olives, and bake in a preheated 500°F/260°C oven on a pizza stone for 10 to 15 minutes, until golden.

Summarized from Bruno Albouze's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Garlic Onion Cheese Parmesan cheese Olive Kalamata olive Anchovy Pizza dough

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