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Pear, Date and Burrata Flatbread with Crispy Sage

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  • 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!


[flatbread from my 4 cheese flatbread, originally gourmet]

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