The only work here comes from preparing the spiced pears and dates. Once they're ready, the flatbread comes together in just seconds. You may have extra pears and dates; we ate ours tossed with a light vinaigrette and forellenschuss and the other gorgeous lettuces that are plentiful in the garden right now. This flatbread makes a filling meal, but it would also be beautiful to serve in bite-sized pieces for an appetizer.
Spiced Pear, Date and Haloumi Flatbread
inspired by Ana Sortun's recipe in Spice
1 ball flatbread dough, at room temp for 5 minutes before rolling out
zest and juice of 1 lemon
1 Tbs brown sugar
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp ground cardamom
1/4 tsp black pepper
8 dates, pitted and halved
2 Tbs olive oil
3/4 lb haloumi, cut into 8 slices
1 pear, seeded and cut into 8 slices
flour for rolling out flatbread
cornmeal for peel
- Preheat oven to 350° and place pizza stone in oven on shelf placed towards the top. Place another shelf lover lower with another space in between the shelves for a large pyrex baking dish.
- Combine dates, lemon juice, lemon zest and brown sugar and cook over medium, stirring, until the sugar melts. Add spices and dates and cook until the dates soften, about 5 minutes. Add 1 Tbs olive oil, then remove from heat.
- Preheat another pan over medium-high heat, then fry the haloumi in a single layer until golden brown, about 2 minutes. Flip and repeat. Remove from heat, then remove cheese but don't clean out the pan. Spread cheese pieces out in a single layer in a large pyrex baking dish or similar.
- In same pan, heat 1 Tbs olive oil and saute the pears until brown on only one side, about 5 minutes. Don't flip over, then remove from heat. Place pear slices alongside the haloumi in the pyrex baking dish.
- Spoon a date onto each of the haloumi slices, then place dish in oven and bake until cheese is soft, about 8 minutes.
- Remove from oven, and turn oven temperature up to 450°.
- Roll out flabread dough on a well floured surface. Transfer to a peel which is generously covered with cornmeal to prevent sticking.
- Lightly brush rolled-out dough with olive oil, then add baked haloumi, dates and pears. You may have a few extra slices of cheese and pears.
- Bake until bread is done, about 5 minutes. Serve immediately.
Other haloumi recipes:
Grilled Eggplant, Haloumi and Arugula Sandwich
Bulgur with Haloumi and Eggplant
Boca Burger with Grilled Haloumi and Lemon
Other flatbreads in this series:
Flatbread with Crispy Lacinato Kale and Tarentaise Cheese
Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan
Flatbread with Roasted Golden Beets, Goat Cheese and Chestnut Honey
Flatbread with Gorgonzola Dulce, Grapes and Walnuts
Flatbread with Broccoli Rabe and Manchego
Flatbread with French Sorrel, Roasted Cauliflower and Goat Cheese