Pickled Stone Fruit and Burrata Flatbread

Name: Pickled Stone Fruit and Burrata Flatbread
Ingredients: 2 cups cider vinegar; 1⁄4 cup sugar; 1 tsp. coriander seeds; 1 tsp. mustard seeds; 1 tsp. whole black peppercorns; 2 cloves garlic, crushed; 2 sprigs thyme; 1 sprig dill; 2 peaches, pitted and cut into 3/4-inch wedges; 2 plums, pitted and cut into 3/4-inch wedges; 1 1⁄3 cups water, heated to 115°; 4 tsp. active dry yeast; 3 cups flour, plus more for dusting; 2 tsp. kosher salt; 1 egg; Olive oil, for greasing; 1 cup canola oil; 12 cloves garlic, peeled; 6 tbsp. crème fraîche; 3 tbsp. shaved aged Gruyère; 2 lb. mini burrata, cut into 1/4-inch pieces; Baby arugula, for serving; Flake sea salt and freshly ground black pepper, to taste; Aged balsamic, for serving

www.saveur.com

Everything—pickles, dough, everything—tastes better grilled. Even these fruity flatbreads that could work as an appetizer, light entree or dessert.

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