Pickled Stone Fruit and Burrata Flatbread | Saveur

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