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Home / Pizza Recipes / Pissaladière Pizza Recipe – Bruno Albouze – THE REAL DEAL

Pissaladière Pizza Recipe – Bruno Albouze – THE REAL DEAL


Here is the ultimate pizza: The Provençale Pissaladière! A French classic from the South. Traditionally served as a first course or an appetizer with a glass of chilled rosé wine. A stunning party item!. To get the full recipe go to

Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»

DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5”
DALSTRONG Bread Knife / Shogun Series / VG10 / 10.25″
Pastry bowls
John Boos cutting board
Pro Portable Electronic Balance
Baking sheet
Pizza stone
Wire cooling rack
Dexter Russell Pizza Cutter

Pissaladière Recipe
Onion Mixture (For one pizza / 8oz/250g).
6 ea. (2.6lb./1.2kg) yellow onions, thinly sliced (Onions will reduce by half once cooked).
1 Tbsp (15g) butter
3 Tbsp (45ml) extra virgin olive oil
1 ea. bay leaf
1 Tbsp (10g) brown sugar
1 Tbsp ≈ 6 ea. anchovies, chopped
Since anchovies are salty, reajust seasoning accordingly and at the end.
Herbed oil: make a couple of days in advance and refrigerate if adding crushed garlic.
Combine a few pinches of herbes de Provence with a bay leaf, some fresh thyme, rosemary, oregano and cover with extra virgin olive oil.
A small jar of anchovies, cut in half lengthwise
An assortment of pitted olives such as cured black olives, green olives, kalamata, Niçoise…
In a hot pot or dutch oven, add butter and olive oil. Stir in sliced onions and bay leaf and cook for 2 minutes on high heat. Reduce flame to low, add brown sugar and continue to cook for about 50 minutes; stirring and scraping bottom every 5 minutes or so. Add the tablespoon of chopped anchovies and continue to cook for 10 minutes more; on low heat. Discard bay leaf and transfer onion mixture onto a plate to cool.
See more at

Video by: Bruno Albouze

(1 views, 1 views today)

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  1. tu nous vend du rêve Bruno ! 😀

  2. Beautiful. I noticed that you are using different dough recipes for the french and the italian inspired pizzas. I bet they work great as substitutes for one another, but is there one you prefer over the other for these last two recipes?

  3. This is my favourite anchovie dish! I make it with red oignons, but the result also stunning!

  4. the best belt that you have ever worn

  5. يا اخو هاشلن ولك عامل دايتتتتتتتتتتتتتتتتتت 🙁

  6. Это человек-тесто!

  7. Have been bread baking and a little English pastry work for nearly 40 years,.Dabbling in home cooked meals, sharing the load with my wife and enjoying every second. And finding the quality and achievability of your fabulous channel very helpful and inspiring.

  8. mmh trop bon amicalement……

  9. Onions are no joke. I made French onion soup for the first time and it burned with the fury of a thousand suns. I need to buy eye goggles before attempting things like this again. 😳

  10. That looks tasty! Died you ever try "Zwiebelkuchen"?

  11. Geweldig Bruno, ik ga zeker weten deze recept voor maker ,,,, dank je

  12. I am going to make this over the weekend. I love anchovies on pizza, and the pairing with olives and caramelized onions looks amazing.

    On a different note, though; thanks for making all these videos, Bruno. Your content is amazing, and in terms of staying traditional and putting in elbowgrease and time into cooking for best results; I wouldn't recommend any channel more than yours. You have upped my cooking game immensely. Thanks.

  13. bravo chef merci pour le partage

  14. 0:52 Im trying to figure out if he was trying to laugh or what?

  15. Very interesting! my family won't eat anchovies though! Will try it anyways. Thanks Bruno the greatest!

  16. Hi Bruno! Do u have a type of yeast that you usually use? I am always confused about what type of yeast to use for different kinds of bread and dough. I usually uses instant dry yeast, which usually my dough doesn't get double or triple in size. 😢😢 can you please help me?

  17. and he cooks pizza too. Let me pinch myself to make sure Im not dreaming!!

  18. would you please make arlettes? : )

  19. can you do a video for Aligot with your special toch please!

  20. Trop belle la pissaladière chef, bravo👍

  21. you're always rock 👌👍👍👍👍

  22. Переведите!!!!!!!

  23. It's clear you love what you're doing, even if you don't kiss it. 😉

  24. If you refrigerate the onions before chopping, they will be less chemically reactive. So, they won't make you cry.

  25. Bruno, you are the best!