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How to Make Khachapuri (Georgian Cheese Bread)

Georgian cheese bread on a plate
Prep Time
10 min
Cook Time
22 min
Yields
4 servings

Khachapuri is a Georgian pizza-like, cheese-filled bread usually topped with a tender, sunny egg — and it’s easier than it looks to pull off at home, especially if you start with store-bought dough. This how-to recipe is ultra-comforting, made for the cooler months when we’re looking for a little more warm bread and melted cheese in our lives. Like pizza, khachapuri can be made with your favourite toppings, like tomato sauce and Gruyere, spinach and feta, bacon and egg or apple and cheddar — the sky’s the limit. Here, it’s bursting with kale, mozzarella, feta, garlic, lemon and dill. It’s a fresh way to approach “pizza” night with a fun twist. 

Check out 10 more ways to transform that ball of pizza dough, and 30 creative ways to cook with eggs.

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ingredients

2
cups shredded kale
2
cups shredded mozzarella
½
cup crumbled feta
2
Tbsp extra-virgin olive oil, plus more for serving
1
clove garlic, minced
1
tsp lemon zest
Pinch, kosher salt
Ground black pepper, to taste
650
g pizza dough, homemade or store-bought, room temperature
Flour, to dust, as needed
2
large eggs
¼
cup fresh dill fronds
1
lemon, sliced
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directions

Notes

Store-bought dough makes this recipe easier.

Step 1

Arrange the oven racks to accommodate 2 trays with good airflow. Preheat the oven to 450ºF.

Step 2

For the filling, in a large bowl, mix well to combine kale, mozzarella, feta, olive oil, garlic, lemon zest, salt and pepper.

Combining ingredients for khachapuri with kale, lemon and dill
Step 3

Flour 2 pieces of parchment paper and divide pizza dough in half, 1 on each piece of parchment paper. Stretch each half lengthwise to create a rectangle measuring approximately 14″ x 7″. Add filling down the centre of each rectangle, leaving a 1 inch border around all sides.

Step 4

Tuck in the border to encase the filling and bring to a twist at the ends. You should now have two “boat” shapes. Carefully transfer the “boats” to two separate large baking sheets.

Twisting the ends of dough for khachapuri
Step 5

Bake for 6 minutes, rotate baking sheets (up goes down, down goes up) and bake for another 6 minutes. Remove both baking sheets from the oven and create a small well in the centre of each khachapuri and then crack 1 egg into each. Return to the oven and bake until the egg white is set but the yolk is still runny, the crust is brown and the cheese is bubbling, about 10 minutes.

Step 6

Transfer to a cutting board to slice or present whole on a serving platter. Garnish with dill, lemon slices and a drizzle of additional olive oil. Serve immediately.

Khachapuri with runny eggs

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