Description
Sizzling Georgian khachapuri delights with its molten cheese center and verdant kale-herb sauce, promising a culinary journey through Georgia’s rich bread traditions. Warm, crusty edges embrace melted cheese, inviting you to savor each indulgent, aromatic bite of this rustic comfort classic.
Ingredients
Scale
Cheese:
- 1 pound (454 grams) part skim mozzarella (shredded)
- 8 ounces (227 grams) feta cheese (crumbled)
- 2 cups (226 grams) shredded provolone cheese
Dough and Eggs:
- 1 pound (454 grams) pizza dough (homemade or store-bought)
- 3 large eggs
Herbs, Seasonings, and Additional Ingredients:
- 2 cups (128 grams) shredded Tuscan kale
- 3 tablespoons (45 milliliters) extra virgin olive oil
- 1/2 cup (16 grams) fresh basil (chopped)
- 1/4 cup (8 grams) fresh parsley (chopped)
- 1 tablespoon (4 grams) fresh chopped dill
- 2 cloves garlic (grated)
- 2 tablespoons (28 grams) salted butter (at room temperature)
- kosher salt
- black pepper
- crushed red pepper flakes
Instructions
- Heat oven to 450°F and prepare two parchment-lined baking sheets for optimal bread positioning.
- Blend mozzarella, feta, and provolone with one egg until thoroughly integrated into a cohesive cheese mixture.
- Gently massage kale with olive oil, seasoning with salt and pepper to enhance flavor and texture.
- Separate pizza dough into halves, then stretch each portion into elongated oval shapes approximately 10 inches long on a floured workspace. Carefully transfer dough to prepared sheets.
- Distribute cheese mixture centrally within each dough piece, maintaining a 1-inch border. Elegantly fold edges inward, creating boat-like structures. Strategically arrange kale atop the cheese filling.
- Bake for 10 minutes until crust turns golden and cheese begins melting. Delicately crack an egg into each khachapuri’s center.
- Return to oven, continuing baking 3-5 minutes until egg whites barely set.
- Simultaneously prepare herb sauce by combining remaining olive oil, basil, parsley, dill, garlic, red pepper flakes, salt, and pepper.
- Remove khachapuri and introduce a tablespoon of butter into each center. Vigorously stir butter and egg into melted cheese.
- Generously brush herb sauce over warm bread. Serve immediately for optimal taste and temperature.
Notes
- Select soft, fresh cheeses like mozzarella and feta for authentic Georgian flavor and creamy texture.
- Massage kale thoroughly to break down tough fibers and enhance its tenderness before adding to the dish.
- Use high-quality pizza dough and let it come to room temperature for easier stretching and better crust development.
- Create crispy edges by brushing the dough border with olive oil before baking for a golden, appetizing appearance.
- Customize the herb sauce by adjusting spice levels or swapping herbs based on personal preference or seasonal availability.
- Serve immediately after preparing to enjoy the melted cheese and runny egg at peak temperature and consistency.
- For gluten-free option, substitute pizza dough with cauliflower or almond flour-based alternatives.
- Try different cheese combinations like ricotta or goat cheese for unique flavor profiles.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 6
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 140 mg