Three-Cheese Khachapuri

This traditional and popular oval-shaped Georgian dish can be filled with various ingredients, is similar to a Turkish pide or pizza. Store-bought pizza dough makes it easy.

  • Prep time: 20 min
  • Makes: 6
  • Cook time: 30 min
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Nutritional Information

1 khachapuri or 1/6th of recipe

  • Calories
  • Saturated Fat
    10 g
  • Fat
    23 g
  • Cholesterol
    305 mg
  • Carbohydrates
    115 g
  • Fibre
    0 g
  • Sugars
    1 g
  • Protein
    35 g
  • Sodium
    1500 mg
  • Potassium*
    700 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


2 package (1.5 lbs / 750 g each) pizza doughs
1 cup / 250 ml feta cheese, crumbled
1/2 cup / 125 ml mozzarella cheese, shredded
1/2 cup / 125 ml Parmesan cheese, shredded
8 Naturegg Nestlaid, divided
2 tbsp / 30 ml chopped fresh parsley
Pinch cracked pepper


  1. Preheat oven to 400°F/ 200°F.

  2. Divide each ball of dough into 3 portions. Roll each portion into 9-inch round; roll two opposite sides toward centre to make boatlike shape. Pinch end corners together. Transfer khachapuri to two large parchment paper–lined baking sheets.

  3. In bowl, combine feta, mozzarella and Parmesan cheese; divide cheese mixture evenly among khachapuri.

  4. In small bowl, beat 2 eggs lightly; brush over dough. Bake for 8 to 10 minutes or until dough is golden brown and cheese is bubbling. Remove from oven; crack 1 egg onto each khachapuri. Bake for 2 to 3 minutes or until egg whites are set. Garnish with parsley and sprinkle with pepper.


  1. Cooked and crumbled Italian sausage or vegetables can be added if desired.

This recipe was made with:

Naturegg Nestlaid

From a hen’s nesting area to your home.

Learn More

Tips: Shell Eggs

When making sauces and custards, whisk small portions of hot liquid with the beaten whole eggs to gently warm them up before whisking with the remaining hot mixture.

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