Three-Cheese Khachapuri
This traditional and popular oval-shaped 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 / 750 g 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: Hardboiled
Hard boiled eggs can be stored in their shells in the refrigerator for up to 1 week.