Spring Khachapuri Two Ways (Print Version)
# Ingredients:
→ Khachapuri Filling
01 -
300g shredded mozzarella cheese
02 -
185g ricotta cheese
03 -
115g crumbled feta cheese
04 -
1 large egg
05 -
2 tablespoons fresh parsley, minced
06 -
½ teaspoon kosher salt
07 -
¼ teaspoon freshly ground black pepper
→ Roasted Tomato and Garlic Filling
08 -
225g cherry tomatoes
09 -
1 medium shallot, thinly sliced
10 -
3 cloves garlic, thinly sliced
11 -
2 tablespoons olive oil
12 -
1 teaspoon ajika (optional)
13 -
½ teaspoon kosher salt
→ Spring Greens Filling
14 -
110g asparagus, cut into 2.5cm pieces
15 -
75g frozen English peas
16 -
2 scallions, thinly sliced
17 -
2 tablespoons fresh dill, chopped
18 -
½ teaspoon ground coriander
→ Assembly
19 -
All-purpose flour, for dusting
20 -
2 store-bought pizza doughs
21 -
1 large egg yolk, beaten
22 -
2 tablespoons toasted sesame seeds
23 -
2 tablespoons dried minced garlic
24 -
4 large eggs
25 -
4 tablespoons unsalted butter
# Instructions:
01 -
Preheat the oven to 190°C. Line 3 baking sheets with parchment paper.
02 -
In a large bowl, combine mozzarella, ricotta, feta, egg, parsley, salt, and pepper. Mix with a fork until well combined, then mash into a chunky but uniform paste. Divide the mixture into two separate bowls.
03 -
On a prepared baking sheet, combine tomatoes, shallots, and garlic. Drizzle with olive oil and season with ajika (if using) and salt. Toss until tomatoes are well coated.
04 -
Roast for 12-15 minutes, until the tomatoes and shallot have softened. Remove from the oven and let cool for 15 minutes.
05 -
Bring a medium saucepan of salted water to a simmer over medium-high heat. Blanch asparagus for 2 minutes, until bright green and barely tender. Add peas for the last 30 seconds to defrost. Transfer vegetables to a paper towel-lined plate to drain.
06 -
Add blanched vegetables, scallions, dill, and coriander to one bowl of khachapuri filling. Stir to combine.
07 -
Add the roasted tomato mixture to the remaining bowl of khachapuri filling and stir to combine.
08 -
On a lightly floured surface, divide each portion of pizza dough in half and shape into balls. Shape and stretch each ball into a 30cm-long oval or boat shape, about 15cm across at its widest point. The outer edges should be slightly thicker than the center. Transfer boats to prepared baking sheets.
09 -
Divide the tomato-garlic filling between two dough boats, spreading to 2.5cm from the edges. Fold edges over the filling, overlapping corners and twisting ends to seal and create boat shapes.
10 -
Divide the spring greens filling between the remaining two dough portions and repeat to shape the boats.
11 -
Brush the edges of all boats with beaten egg yolk. Sprinkle the edges of spring greens boats with toasted sesame seeds and the edges of tomato boats with dried minced garlic.
12 -
Bake the khachapuri for 20 minutes, until the filling is set and the edges are beginning to brown.
13 -
Remove khachapuri from oven and create a small divot in the center of each boat. Crack 1 egg into each divot and top each with 1 tablespoon of butter.
14 -
Return to the oven for 8-10 minutes, until egg whites are set and yolks are runny. For more set eggs, cook 3-5 minutes longer.
15 -
Garnish with additional fresh herbs if desired. Serve immediately while hot.
# Notes:
01 -
Khachapuri is a traditional Georgian cheese-filled bread that's being given a spring twist with two filling variations.
02 -
For best results, ensure your cheese filling is at room temperature before baking.
03 -
Ajika is a Georgian spice blend with red pepper, garlic, and herbs that adds authentic flavor to the tomato version.