|2||(12 oz / 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|
Preheat oven to 400°F/ 200°F.
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.
In bowl, combine feta, mozzarella and Parmesan cheese; divide cheese mixture evenly among khachapuri.
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.
Cooked and crumbled Italian sausage or vegetables can be added if desired.
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