Georgian-Inspired Cheesy Egg Flatbreads

Name: Georgian-Inspired Cheesy Egg Flatbreads with Lemony-Tomato Side Salad
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Egg; 100 g Ricotta Cheese; 340 g Pizza Dough; ¼ cup Feta Cheese, crumbled; ¾ cup Mozzarella Cheese, shredded; 7 g Parsley; 1 unit(s) Lemon; 1 unit(s) Tomato; 56 g Spring Mix; 10 g Cream Sauce Spice Blend; 3 tbsp Milk*; ¼ tsp Sugar*; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Lemony-Tomato Side Salad

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These DIY flatbreads are inspired by the national dish of Georgia, "Khachapuri." In place of the traditional cheeses, we've blended creamy ricotta, briny feta and melty mozzarella. Top each flatbread with an egg.

Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Grade A egg • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.

Tags:

Veggie

•New

Allergens:

Egg

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Egg

(Contains: Egg)

100 g

Ricotta Cheese

(Contains: Milk)

340 g

Pizza Dough

(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

¾ cup

Mozzarella Cheese, shredded

(Contains: Milk)

7 g

Parsley

1 unit(s)

Lemon

1 unit(s)

Tomato

56 g

Spring Mix

10 g

Cream Sauce Spice Blend

(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

3 tbsp

Milk*

(Contains: Milk)

¼ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories890 kcal

Fat40 g

Saturated Fat16 g

Carbohydrate93 g

Sugar10 g

Dietary Fiber5 g

Protein42 g

Cholesterol265 mg

Sodium2000 mg

Trans Fat1.5 g

Potassium600 mg

Calcium750 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Plastic Wrap

•Zester

•Large Bowl

•Whisk

•Medium Bowl

•Measuring Spoons

•Silicone Brush

•Small Bowl

Cooking Steps

PDF

Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min.
Preheat the oven to 450˚F.
Wash and dry all produce.
Divide dough into 2 (4) equal pieces. Lightly coat dough with oil.
Using oiled hands, stretch each dough into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 servings, use 2 sheets.)
Cover whole baking sheet with plastic wrap. Let dough rest in a warm place for 8-10 min.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
Chop parsley.
Cut tomato into 1/2-inch pieces.

To a large bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. (TIP: We love olive oil in this recipe!)
Season with salt and pepper, then combine.
Add tomatoes and spring mix over dressing. Do not toss until ready to serve. Set aside in fridge.
To a large bowl, add ricotta, mozzarella, feta, Cream Sauce Spice Blend, half the parsley, 2 tbsp (1/4 cup) milk and as much lemon zest as desired. Season with pepper, then combine. (TIP: This is your filling.)

Make cheese filling and assemble flatbreads

With oiled hands, stretch each piece of dough to 10-in.-long by 6-in.-wide oval.
Divide filling between dough, then spread toward edges, leaving 1-in. border.
Fold edges over filling, pressing gently to adhere. Pinch or twist ends to seal. (TIP: Flatbreads should look like boats.)
To a small bowl, add 1 tbsp (2 tbsp) milk. Brush milk onto edges of dough.

Bake in the middle of the oven for 8-10 min until puffed and light golden. (NOTE: For 4 servings, bake in the middle and top of the oven.)
When flatbreads have baked for 8-10 min, carefully remove sheet from the oven. Using back of a spoon, make a 3-in. indent in centre of each flatbread.
Crack 1 egg into each indent. Season with salt and pepper.
Return to oven. Bake for 6-8 min, until egg whites set.** (NOTE: For 4 servings, rotate sheets and bake in middle and top of the oven.)