Savory Pear, Date and Burrata Flatbread with Crispy Sage.
[this post is in partnership with Harry and David. I’m creating some wonderful recipes with their royal riviera pears this season, starting with pear cider, and now a savory flatbread, and I can’t wait for you guys to see what else I’ve come up with! xoxo]
Can I convince you to put pears on your pizza this weekend?
I supercalifragi-love pears on my pizza. Pears and cheese, crispy, crunchy flatbread, sweet and caramely dates. Is this dessert or dinner?! I don’t even know.
Clearly I’ve been in a burrata mood. I’m trying to change the game. It’s not just for use in the summer!
This is another post that I’ve partnered with Harry and David on, using their deeeeeelicious pears. I can’t even tell you how excited I am about the holiday season and the pears that may come my way. I sometimes end up overlooking fruit around the holidays but not this year. All the pear things are on my list.
About the whole dessert or dinner thing: I kid, I know. This is still overwhelmingly savory. Maybe that’s just the bread and the burrata talking, especially since it’s hit with a glug of olive oil and garlic.
I would never consider this dessert though, so take a deep breath. We might have different definitions of dessert, of course. Something must be hurt-your-teeth rich in order for me to consider it dessert, but that’s neither here nor there.
Let’s take a moment of silence for the crispy sage!
Oh the crispy sage. One of my favorite ingredients to use when the weather finally cools down and there has been no lack of it this year. It adds so much herb warmth and flavor to a dish with only a few leaves and makes me feel like a grown up even at times when I admit my love for the movie The House Bunny.
Anyhoo, I believe that this will be my holiday (read: all through December and the first half of January!) appetizer of the season when I’m entertaining at home. The flatbread can be made ahead of time and even halfway baked. You can quickly slice your pears, pull apart your burrata and throw the dates on top, bake it and slice!
It’s a wonderful warm snack that tastes like it took waaaay longer to make than it actually did. Those are my favorite kind and all sorts of fancy.
- 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
- 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 it’s 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!
Not even going to TELL you how fantastic it is with Chardonnay.