Three-Cheese Khachapuri
This traditional and popular Georgian dish can be filled with various ingredients, is similar to a Turkish pide or pizza. Store-bought pizza dough makes it easy.
- Prep time: 20 min
- Makes: 6
- Cook time: 30 min
Nutritional Information
1 khachapuri or 1/6th of recipe
- Calories.780
- Saturated Fat.10 g
- Fat.23 g
- Cholesterol.305 mg
- Carbohydrates.115 g
- Fibre.0 g
- Sugars.1 g
- Protein.35 g
- Sodium.1500 mg
- Potassium*.700 mg
Ingredients
| 2 package | (1.5 lbs / 750g each) pizza doughs |
| 1 cup / 250 ml | feta cheese, crumbled |
| 1/2 cup / 125 ml | mozzarella cheese, shredded |
| 1/2 cup / 125 ml | Parmesan cheese, shredded |
| 8 | Naturegg Nestlaid, divided |
| 2 tbsp / 30 ml | chopped fresh parsley |
| Pinch | cracked pepper |
Directions
Preheat oven to 400°F/ 200°F.
Divide each ball of dough into 3 portions. Roll each portion into 9-inch round; roll two opposite sides toward centre to make boatlike shape. Pinch end corners together. Transfer khachapuri to two large parchment paper–lined baking sheets.
In bowl, combine feta, mozzarella and Parmesan cheese; divide cheese mixture evenly among khachapuri.
In small bowl, beat 2 eggs lightly; brush over dough. Bake for 8 to 10 minutes or until dough is golden brown and cheese is bubbling. Remove from oven; crack 1 egg onto each khachapuri. Bake for 2 to 3 minutes or until egg whites are set. Garnish with parsley and sprinkle with pepper.
Tips
Cooked and crumbled Italian sausage or vegetables can be added if desired.
Tips: Shell Eggs
For classically poached eggs: Bring a shallow pan of water with 1 tbsp/15 ml white vinegar to a gentle simmer for firm egg whites.