Khachapuri (Georgian cheese bread with egg)
A golden bread boat filled with bubbling mozzarella and feta and an egg baked in the middle, stirred together at the table and scooped up with the crust.
- 40 min total
- 20 min hands-on
- A little more hands-on
- Serves 2
- About $4.26 a serving
- 1060 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1½ cups shredded mozzarella
- ½ cup feta cheese, crumbled
- 1 pizza dough, 13.8 oz tube
- 1 tbsp milk
- 2 large eggs
- 1 tbsp butter, cut into 2 pats
From your pantry
- 1 tbsp all-purpose flour, for the counter
Each serving has about 1060 calories, 51 g protein, 113 g carbs and 43 g fat, and costs about $4.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No shredded mozzarella? Provolone slices work.
- No feta cheese? Goat cheese works.
- No milk? Half-and-half works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with . Mix the mozzarella and feta in a bowl.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dust the counter with flour. Unroll the dough, cut it in half and stretch each half into an oval about 10 by 7 inches.
Roll the two long sides of each oval in toward the middle, leaving a 3-inch-wide open channel, then and twist the ends together to make a boat.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Dolly’s tip: It doesn’t have to be neat. As long as the ends are pinched tight, it will hold the cheese.Move the boats to the , fill each with half the cheese and brush the dough edges with the milk.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
12 to 15 minutes, until the crust is and the cheese is and bubbling.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 13 min 30 sec
Press a well into the cheese of each boat with a spoon and crack an egg into it. 5 to 7 minutes more, until the white is set and the yolk begins to .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 6 min
Dolly’s tip: Crack each egg into a small cup first so it lands right in the well.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Top each with a pat of butter. At the table, stir the egg and butter into the hot cheese and tear off pieces of crust to dip.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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