Khachapuri

I’m no homeschool expert, but I’d say it’s time for some new math. When your family is sick of the usual carb + butter + cheese = pizza, pasta or grilled cheese, khachapuri is your answer. And this equation has the same variables, but with a new solution.
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You usually see this traditionally Georgian dish without the middle Eastern twist, but harissa is on my short list of food I’d take to a desert island...along with miso and tahini. Wait...I think I’m on that desert island right now! 😳 It’s a spiced red pepper spread, but feel free to sub in pizza sauce or pesto or any other spread-type thing you can find in your pantry. I’m including the pizza dough recipe I used, but you could also ask your local pizzeria to include an uncooked dough in your next take out delivery order.
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My kids love this dish, runny egg swirled in and all, but if that’s the deal breaker in your house, just cut an eggless slice off before you hit that yolkporn for yourself.
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I usually don’t like to tell people what to do, but since I’m a homeschool teacher now trust me when I say THIS IS YOUR HOMEWORK now GO MAKE IT AND REPORT BACK.

STEP BY STEP PICTURES:

Yield: 4

Author: The Balaboosta Chef

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MIDDLE EASTERN KHACHAPURI

Prep time: 15 MCook time: 15 MTotal time: 30 M

Ingredients:

Filling:

• ¼ cup ricotta
• ½ cup shredded mozzarella cheese
• ⅓ cup crumbled feta cheese (trust me when I say: sheep’s or goat’s feta is the best NOT COW)
• 2 tablespoons harissa or any red pepper spread (
• ¼ teaspoon kosher salt
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ⅛ teaspoon smoked paprika
• 1 egg

Dough:

• A dusting of cornmeal
• 1 ½ lb pizza dough
• 1 egg, whisked
• Za’atar, as needed (optional, sesame seeds or poppy seeds work too)

Toppings:

• 2 eggs, YOLKS ONLY cracked into two separate bowls
• 1 tablespoon butter, cut into 2 pieces

Cilantro Pesto (optional)

• 1 medium garlic clove
• ⅓ cup packed fresh cilantro leaves
• ¼ cup extra virgin olive oil
• ¼ teaspoon kosher salt

Instructions:

1. Preheat oven with pizza stone to 450F. Sprinkle cornmeal on a pizza peel and set aside.

Filling:

1. Mix all ingredients in a medium bowl and set aside.

Dough:

1. Roll the dough into an oval about 15” long and 8” wide. Pinch the ends together so it starts to look like a boat. Then, start rolling and pinching the sides to form a sort of ½” high guard rail that will keep the sauce in place.
2. Gently transfer the boat onto your pizza peel.
3. Spread the sauce into the khachapuri boat evenly. Beat 1 egg in a small bowl then brush the dough with the egg wash. Sprinkle egg washed crust with za’atar or any other seasoning of your choice.
4. Transfer the khachapuri into the oven and onto the pizza stone by shimmying it off the peel. Bake for 12 minutes, or until the crust becomes golden brown.

Toppings:

1. Briefly remove the khachapuri and make two wells in the center with the back of a spoon. Drop 1 egg yolk into each well.
2. Return the khachapuri back into the oven and bake for another 3 minutes. The yolk should still be runny. It will cook further as it sits in the hot cheese. Before serving, place two pats of butter on the top. Break the egg yolk into the cheese with a fork and swirl it all together for maximum egg-yolkage.
3. Drizzle with Cilantro Oil and serve!

Cilantro Oil (optional)

1. Place all ingredients in a mini food prep and puree until fully chopped and emulsified. Add more oil if needed.

Equipment:

medium bowl pizza peel pizza stone food processor (optional)

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