Grilled Pear & Burrata Sourdough Flatbread
There are some delicious ways to use your sourdough this grilling season and this Pear & Burrata Sourdough Flatbread is one you need to try!! The flatbread is soft, chewy and lightly crisp, with the perfect combination of sweet and salty toppings. Not to mention it is a beautiful dish to serve all Spring/ Summer long.
If you have never made sourdough flatbread before, it is very easy, and similar to pizza only it stays softer. You can top it with almost anything you like, and it is a great option to serve for an appetizer, lunch party or easy dinner at home!
I am a sucker for any sweet and savoury flatbread and this flavor combo of the pear and burrata may just be my favorite I have ever made. You put beautiful creamy burrata cheese down first. Then it gets layered with grilled pear, crispy bacon, grilled chicken, a drizzle of sweet balsamic glaze and some basil to top it off. It is fresh, colourful and everything you could want in a flatbread!
As for the sourdough flatbread itself, it is incredibly easy to do. You simply mix the dough, then let it rise and pop it in the fridge until you are ready to grill. Take it out of the fridge, then shape it and grill it for just a couple minutes per side. I am telling you, this is one of the easiest, most delicious recipes you can serve guests that will blow them away.
Tips for Making Perfect Pear & Burrata Sourdough Flatbread
- Make sure you are using a strong, active sourdough starter for the dough. This will result in a light, soft and bubbly flatbread. I recommend feeding your starter a 1:4:4 ratio about 8-10 hours before making the dough.
- When you are shaping the dough, unlike with most sourdough, you want to flour your hands and your counter. The dough is sticky, so flouring your work surface with make it easier to move the dough once it is stretched.
- For cooking the flatbread, you want to do it over nice high heat like you would pizza. It should cook in just a couple minutes and get beautiful bubbles throughout. You can do it on a pellet grill, bbq, or in the oven.
Peat & Burrata Sourdough Flatbread Ingredients
Flour– You can use unbleached all purpose flour or bread flour. Whichever you typically use for sourdough.
Milk– Whole milk or 2% is best. This helps keep the dough soft and tender.
Olive Oil- A touch goes in the dough, as well as on the dough before grilling. Avocado oil works too.
Sourdough Starter– As mentioned above, you want a strong and active fed sourdough starter.
Burrata Cheese- This is a fresh, super creamy cheese similar to fresh mozzarella. If you can’t find burrata, you can sub with fresh, soft mozzarella.
Pear– I love the beautiful sweet touch from the pear. Can sub this with peach or even apple if you like.
Chicken– This is optional, but I love to add it for extra protein.
Bacon– Use any kind of bacon that you like.
Red Onion- Slice these thin, for a nice little bite to cut the sweetness.
Balsamic Glaze– This adds a nice sweet and tanginess to the flatbread.
Basil– Use fresh basil for the most vibrant flavor and beautiful color.
The Steps
Make the Dough
- Start by adding all of the dough ingredients together to a bowl of a stand mixer.
- Using the dough hook attachment, mix until fully combined, then allow it to continue to knead for about 6 minutes.
- Take the kneaded dough, gently shape it into a ball, then place back in the bowl, cover with plastic wrap and let rise for about 8 hours. It should rise a ton and be about tripled or more in size.
- Once the dough has rise, place it in the refrigerator to cold proof until you are ready to use it. I like anywhere from 8-24 hours.
- About an hour or two before you are ready to grill, simply remove the bowl of dough from the fridge so it can come to room temperature.
Grill & Top The Flatbread
- Preheat your grill or pellet grill to about 475F.
- Then take the sliced pear and carefully lay it on the grill. Let it cook for a couple minutes then remove it and set it aside.
- Once your dough has warmed up, dump it out of the bowl onto a floured surface, then you can either leave it as one extra large flatbread or cut it into 2.
- Press the dough, to flatten it slightly then pick it up and stretch it out. I like to rotate it in my hands, letting the dough hang and have gravity help stretch it out.
- Once it has stretched out nicely, you can place it back on the counter and press/ stretch it into the desired shape.
- Using a baking sheet or large cutting board, gently lift/slide the flatbread off the counter and onto the board.
- Give it a light drizzle of olive oil on the top, then flip the dough over onto the grill.
- Let it cook for just a couple minutes, until you get some nice bubbles, then flip it over a cook for another 1-2 minutes.
- Remove the flatbread from the grill then drizzle some olive oil over top, and layer on all of the toppings. Slice into desired sized pieces and enjoy!
If you give this recipe a try, leave a comment or a recipe review below!
Looking for more recipes to grill this Summer?
https://cmbarndominium.com/sweet-bbq-marinated-pork-with-peach-basil-salsa/
https://cmbarndominium.com/the-best-teriyaki-flank-steak-marinade/
https://cmbarndominium.com/peach-and-prosciutto-sourdough-pizza/
Soft and chewy sourdough flatbread grilled to perfection topped with creamy burrata cheese, salty bacon and grilled pears. * If you want to make little mini flatbread, you can slice the dough into 6 pieces for more individual sized ones. * If you are serving a crowd, you can absolutely double the recipe of the dough. It does rise a ton, so I would recommend splitting it in 2 separate bowls before letting it rise. *While these toppings are absolutely delicious, you can use this sourdough flatbread base and ad any toppings you like. * The flatbreads can be grilled then stored in the freezer if you want to make them ahead of time. Simple reheat in the oven, then add all the toppings. before serving. 
Grilled Pear & Burrata Sourdough Flatbread
Ingredients
For the Dough
For the Flatbread
Instructions
Notes
