Description
A delightful twist on the traditional Georgian Khachapuri, this Sesame Khachapuri features a flavorful blend of feta, gouda or spicy cheddar, and provolone cheeses enveloped in a golden pizza dough “boat,” topped with fresh herbs, garlic, and sesame seeds. Finished with a rich honey butter sauce and a runny egg yolk, it’s a savory, aromatic, and visually stunning dish perfect for sharing.
Ingredients
Cheese Mixture
- 8 ounces feta cheese, crumbled
- 2 cups shredded gouda or spicy cheddar cheese
- 2 cups shredded provolone cheese
- Salt and black pepper, to taste
- 1 beaten egg (from 2 eggs)
Dough & Toppings
- 1 pound pizza dough, at room temperature
- 1 lemon, thinly sliced (optional)
- 1/4 cup sesame seeds
- 1 beaten egg (remaining from 2 eggs), for brushing dough edges
- 2 egg yolks (for topping after initial bake)
Herb Mixture
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 2 cloves garlic, grated
Honey Butter Sauce
- 3 tablespoons salted butter
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 tablespoon red harissa sauce (optional)
- Chili flakes, to taste
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 450° F (232° C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix the cheese filling: In a medium bowl, combine crumbled feta, shredded gouda or spicy cheddar, and shredded provolone cheeses. Add one beaten egg to bind the mixture, then season with salt and black pepper to taste. Mix well until evenly combined.
- Shape the dough: Divide the pizza dough into two equal portions. On a lightly floured surface, roll or gently push each half into a rough oval shape about 10 inches long. Carefully transfer each shaped dough onto the prepared baking sheets.
- Fill and form the cheese boat: Spoon the cheese mixture evenly down the center of each dough piece, leaving approximately 1-inch borders on all sides. If using, arrange thin lemon slices over the cheese for added brightness. Fold the dough edges over the cheese filling to form a “boat” shape, pinching the edges to seal partially but keeping the center open.
- Brush and sprinkle: Brush the dough edges with the second beaten egg to create a beautiful golden crust when baked. Generously sprinkle the edges with sesame seeds for crunch and nutty flavor.
- Add herb mixture: In a small bowl, combine the chopped cilantro, parsley, dill, and grated garlic. Sprinkle this fragrant herb mixture evenly over the top edges of each cheese boat.
- Bake initial phase: Place the baking sheets in the preheated oven and bake for approximately 20 minutes, or until the crust turns golden brown and the cheese inside begins to melt.
- Add egg yolks and finish baking: Remove the boats from the oven and crack one egg yolk into the center of each. Return them to the oven and bake for an additional 3 to 5 minutes, or until the egg yolks are just set but still slightly runny.
- Prepare honey butter sauce: While the Khachapuri finish baking, mix together the salted butter, honey, smoked paprika, red harissa sauce (if using), and chili flakes in a small bowl until smooth.
- Finish and serve: Remove the Khachapuri from the oven. Drizzle the honey butter sauce over the top. Gently stir the butter and egg yolk into the cheese to finish cooking the egg and incorporate flavors. Serve immediately while warm for the best taste and texture.
Notes
- If you prefer a spicier version, increase the amount of red harissa sauce or chili flakes to taste.
- Lemon slices are optional but add a fresh, tangy brightness that balances the richness of the cheese.
- For a less runny yolk, bake the boats with the egg yolk for a couple more minutes until fully set.
- Use room temperature pizza dough for easier shaping and better texture.
- Serve Khachapuri immediately as they taste best warm and fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Georgian-inspired
