Grapefruit & Stuffed Dates

April 1, 2015




Feta-stuffed Medjool dates, grapefruit slices, crème fraiche & parmesan, pistachios




1 ball of pizza dough

flour for dusting

semolina flour for pizza stone

salt & pepper

olive oil

1 grapefruit, peeled & sliced crosswise, with outer pith removed

handful of salted pistachios

~10-15 pitted Medjool dates

1 block of feta, cut into rectangles small enough to fit inside your dates

1/2 cup crème fraiche

1/2 cup grated Parmesan



Preheat your oven to 550° F, or as hot as it will go. Stir together the crème fraiche and parmesan, adjusting proportions to taste.


To stuff your dates, just cut a slit down one side of them and stuff a piece of feta inside. Dates are generally pretty sticky, so it should be easy to close it back up again just by pinching it together.


When your oven is hot, prepare your dough using the instructions on the right. Once you've baked it for a minute, take it out and brush it lightly with olive oil. Spread the cheese mixture evenly overtop, followed by the grapefruit sliced, dates and pistachios. Bake until the crust is a nice golden brown, then take it out and enjoy!

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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