Pear, Date and Burrata Flatbread with Crispy Sage

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 2 Harry and david royal riviera pears
  • 6 Medjool dates
  • 1 handful Sage, fresh

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil plus more

• Dairy

  • 1 large ball Burrata cheese
  • 1 tbsp Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on howsweeteats.com

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• 2 garlic cloves, minced
• 2 Harry and David Royal Riviera pears, thinly sliced
• 6 medjool dates, split in half and pits removed
• 1 large ball burrata cheese
• 1 tablespoons unsalted butter
• 1 handful fresh sage

Directions

• Preheat the oven to 450 degrees F. In a bowl, combine the flour, baking powder and salt, stirring to combine. Add the water and olive oil and mix with a spoon until the dough comes together. Use your hands to finish bringing it together into a ball, then knead it a few times on a floured surface. Roll the dough into your desired shape - I rolled in into a long oval about 1/4-inch thick - you want it to be thin. Place it on a nonstick (or parchment papered) baking sheet and brush with a bit of olive oil. Bake for 10 minutes, until a few air bubbles form and the dough is golden. Remove the bread from the oven and cover it with the garlic, pears, split dates and burrata. Add a sprinkle of salt and pepper. I like to pull the burrata apart and just spread it all over the pears. Return the sheet to the oven and bake for another 10 to 15 minutes, or until the cheese is totally melted, bubbly and golden. While the pizza is baking, heat a skillet over medium heat and add the butter. Once its sizzling, throw in the sage. Cook for about 1 minute per side. Remove it and place on a paper towel. Once the flatbread is finished, let it cool for a few minutes then cut it into pieces. Serve immediately!