Makes1 (11-inch) pie; serves 8
- Active time:30 min
- Start to finish:4 hr
May 2008
In the remote mountains of Georgia, the star ingredient of this bread called khachapuri
—akin to pizza—is the firm but creamy salted cow’s-milk cheese called sulguni
. A blend of Havarti and mozzarella will give you a similar velvety texture. View more of our favorite recipes from this issue, and learn the story behind this dish in our column, The Recipe.
-
2 1/4
teaspoons
active dry yeast (a 1/4-oz package)
-
7
tablespoons
warm water (105–115°F)
-
1 2/3
cups
unbleached all-purpose flour, divided
-
3/4
teaspoon
salt
-
1
large egg, lightly beaten
-
1/4
lb
Havarti cheese, coarsely grated
-
1/4
lb
salted mozzarella, coarsely grated
-
1
teaspoon
unsalted butter, melted
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Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
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Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
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Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
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Preheat oven to 500°F with rack in middle.
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Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
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Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
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Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
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Serve cut into wedges.
Cooks’ note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.