Ingredients
The following ingredients have 4 Servings
- 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
- 6 medjool dates, (split in half and pits removed)
- 1 large ball burrata cheese
- 1 tablespoons unsalted butter
- 1 handful fresh sage
Instruction
- 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!
