[this post is in partnership with Harry and David. I’m creating recipes this season using their Royal Riviera pears, beginning with pear cider and now a savory flatbread — I can’t wait to share more! xoxo]
Will you try pears on pizza this weekend?
Again.
I absolutely love pears on pizza — the contrast of juicy pear, creamy cheese and a crisp flatbread is addictive. Add sweet, caramel-like dates and it becomes delightfully ambiguous: dessert or dinner? Honestly, it’s both in the best possible way.
I’ve been in a burrata mood lately — trying to stretch how I use it beyond summer. This flatbread is a perfect example: warm, indulgent burrata paired with fruit and crisp sage.
This post is another collaboration with Harry and David, featuring their delicious pears. I’m excited for the holiday season and all the pear-forward recipes I plan to make. I often overlook fruit during busy holidays, but this year pears are firmly on the list.
To be clear: this is primarily savory. The bread, garlic and burrata keep it firmly in the savory camp, even with the sweet notes from the pears and dates.
Let’s pause for a moment to appreciate crispy sage. It’s one of my favorite fall ingredients — a few fried leaves add warm, herbal depth and a grown-up flair to simple dishes.
This flatbread will likely be my go-to appetizer throughout the holidays. It can be prepared ahead of time — even par-baked — so when guests arrive you just add sliced pears, torn burrata and dates, finish baking and serve. It looks and tastes like something that took much longer to make than it actually did.
Pear, Date and Burrata Flatbread with Crispy Sage
Pin Recipe
Leave a Review »
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 Royal Riviera pears, thinly sliced
- 6 medjool dates, split and pitted
- 1 large ball burrata cheese
- 1 tablespoon unsalted butter
- 1 handful fresh sage
Instructions
-
Preheat oven to 450°F (230°C).
-
In a bowl, whisk together flour, baking powder and salt. Add water and olive oil and stir until the dough comes together. Finish by hand, forming a ball, then knead briefly on a floured surface.
-
Roll the dough thin (about 1/4 inch). Transfer to a nonstick or parchment-lined baking sheet, brush with olive oil and bake 10 minutes, until golden and a few bubbles appear. Remove from oven and top with garlic, pear slices, split dates and torn burrata. Season with salt and pepper.
-
Return to the oven and bake another 10–15 minutes, until burrata is melted and golden.
-
While the flatbread bakes, heat butter in a skillet over medium heat. Add sage leaves and cook about 1 minute per side until crisp. Drain on paper towel.
-
Let the flatbread cool a few minutes, top with crispy sage, cut into pieces and serve immediately.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page.
I appreciate you so much!
It’s also fantastic with Chardonnay.