Khachapuri is a popular Georgian style cheese bread topped with a runny egg. This Georgian Cheese Bread is delicious as breakfast and perfect for satisfying your pizza cravings.
Happy Sunday!
It’s been a long work week, and I’ve never been so grateful for the weekend.
I wanted to sleep in and lounge around all weekend, especially since it was so cold and foggy. But, it wasn’t meant to be because I had errands to run, laundry to wash, and recipes to create. It makes me wish the weekend was a little longer. Lol
So much has changed in the past few months, but it gives us a new appreciation for the things that we took for granted before. Almost a year ago, my sisters and I went on a trip to San Diego. We had so much to eat. But what I remembered vividly was trying the khachapuri at Morning Glory in Little Italy. It was simple yet slightly different. And I wanted to bring that back home.
Khachapuri is a cheese filled bread popular in the country of Georgia. There’s a pizza-like crust, lots of oozing cheese, and a runny egg on top. You tear off the edges of the crust, dip it into the runny egg, and swirl it in the hot cheese to cook the egg further. It’s simple yet sooo delicious. And I love that it doesn’t take much time or effort. Which is perfect when you don’t have much time.
Trust me. It’s simple and so worth it.
Preheat the oven to 475F. Line a baking sheet with parchment paper. Set aside for now.
In a medium sized bowl, mix together parmesan cheese, mozzarella cheese, dried oregano, dried basil, and dried thyme until well combined. Lightly season with salt and pepper. Set aside for now.
Divide a pound of pizza dough into two balls to make two of these Georgian cheese bread.
Roll two sides of the roundish pizza dough to create a lip on the edges. The dough should look oval. On each of the ends, twist twice. Repeat with the second pizza dough ball.
Fill the center of the pizza dough with the cheese mixture.
In a small bowl, whisk together egg and milk to create an eggwash. Brush the eggwash on the pizza crust to help it brown when baking.
Place both of the khachapuri into the oven and bake for about 8-10 minutes until the crust starts to brown.
Take the baking sheet from the oven. Crack an egg onto each of the Georgian cheese bread and bake for an additional 4-5 minutes until the egg whites just set.
Lightly season with salt and pepper to taste.
Serve the Georgian cheese bread immediately. Tear the edges off, dip into the egg yolk, and swirl it into the hot cheese.
Enjoy!
- 1 pound pizza dough, divided in half
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- Pinch of salt and pepper
- 1 egg
- 1 tablespoon milk
- 2 eggs
- Salt and pepper
- Preheat the oven to 475F. Line a baking sheet with parchment paper. Set aside for now.
- In a medium sized bowl, mix together parmesan cheese, mozzarella cheese, dried oregano, dried basil, and dried thyme until well combined. Lightly season with salt and pepper. Set aside for now.
- Divide a pound of pizza dough into two balls to make two of these Georgian cheese bread.
- Roll two sides of the round-ish pizza dough to create a lip on the edges. The dough should look oval. On each of the ends, twist twice. Repeat with the second pizza dough ball.
- Fill the center of the pizza dough with the cheese mixture.
- In a small bowl, whisk together egg and milk to create an eggwash. Brush the eggwash on the pizza crust to help it brown when baking.
- Place both of the khachapuri into the oven and bake for about 8-10 minutes until the crust starts to brown.
- Take the baking sheet from the oven. Crack an egg onto each of the Georgian cheese bread and bake for an additional 4-5 minutes until the egg whites just set.
- Lightly season with salt and pepper to taste.
- Serve the Georgian cheese bread immediately. Tear the edges off, dip into the egg yolk, and swirl it into the hot cheese.
Khachapuri, a Georgian Cheese Bread