These khachapuri, or Georgian cheese breads, are made with a blend of ricotta, feta, and mozzarella cheeses and fresh vegetables wrapped in store-bought pizza dough and topped with over-easy eggs for a simple, yet satisfying dish. Try the asparagus, pea, fresh dill, and coriander version, or the roasted tomato-garlic version with shallots and ajika, a smoky blend of spices with a little kick of heat!

Quick Info

⏱️ 100 min • 🍽️ 8 servings • ⭐ 82%

Nutrition

839 cal • 38g protein • 68g carbs • 45g fat

Tags

[Vegetarian] • [Appetizers] • [Breakfast] • [Brunch] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein]

Ingredients

• 3 cups shredded mozzarella cheese
• ¾ cup ricotta cheese
• 1 cup crumbled feta cheese
• 1 large egg
• 2 tablespoons minced fresh parsley
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 8 ounces cherry tomatoes (about 1½ cups)
• 1 medium shallot, thinly sliced
• 3 large garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon ajika (Georgian spice blend) (optional)
• ½ teaspoon kosher salt
• 4 ounces thin asparagus stalks, cut into 1-inch pieces (about ½ cup)
• ½ cup frozen English peas
• 2 scallions, thinly sliced
• 2 tablespoons chopped fresh dill
• ¼ teaspoon ground coriander
• All-purpose flour, for dusting
• 2 16-ounce balls of store-bought pizza dough
• 1 large egg yolk, beaten
• 2 tablespoons toasted sesame seeds
• 2 tablespoons dried minced garlic
• 4 large eggs
• 4 tablespoons unsalted butter

Instructions Preview

1. Preheat the oven to 375°F (190°C). Line 3 …
2. Make the khachapuri filling: In a large bo…
3. Make the roasted tomato and garlic filling…

…and 12 more steps

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Recipe by: Tikeyah Whittle, Tiffany Senin • From: Tasty