KHACHAPURI WITH MOZZARELLA AND FRESH HERB TOPPING
KHACHAPURI … ish.
This recipe is inspired by the unforgettable seasonal khachapuri I had at Chama Mama, a dish so good it’s stayed on my mind ever since. My twist uses my pizza dough as the base and swaps their tarragon topping for a generous, garden-fresh finish of basil and parsley. The mozzarella underneath melts into the crust, while the herbs form a vibrant green layer that only lets a few tempting spots of cheese peek through. It’s familiar, fresh, and perfect for when you want a little Georgia-by-way-of-your-kitchen moment.
KHACHAPURI WITH MOZZARELLA AND FRESH HERB TOPPING
Yield: 2-4
Cook time: 18 MinHomemade Pizza Dough Active Time: 5 MinHomemade Pizza Dough Inactive Time: 1 H & 5 MTotal time: 1 H & 28 M
Ingredients
KITCHEN TOOLS
Instructions
TO MAKE YOUR KHACHAPURI
- Preheat the oven to 450 degrees fahrenheit. Line a baking sheet with parchment paper.
- Roll out the homemade pizza dough into a large circle or oval.
- Place the dough on the prepared baking sheet and gently fold up the edges by about one inch all the way around, pinching slightly as you go to create a rustic border (similar to a galette). This will help hold in the filling.
- Lay mozzarella slices inside the border, fully covering the center but leaving the folded edges exposed.
- Bake for about 10 minutes, or until the crust begins to turn golden and the cheese melts.
- Remove from the oven. Lay fresh basil and parsley leaves all over the cheese in an abundant layer, allowing only small pockets of cheese to peek through.
- Brush the crust with olive oil. Then, drizzle the remaining olive oil over your fresh herbs.
- Return to the oven for 3 - 5 minutes, just enough to let the herbs soften and release their aroma without crisping.
- Slice into wedges and serve hot.
Nutrition Facts
Calories
133Fat
6 gSat. Fat
3 gCarbs
15 gFiber
1 gNet carbs
14 gSugar
2 gProtein
6 gSodium
304 mgCholesterol
14 mg
