Georgian-Inspired Cheesy Egg Flatbreads
with Lemony-Tomato Side Salad
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.
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.
Ingredients
2 unit(s)
Egg
(Contains Egg)
100 g
Ricotta Cheese
(Contains Milk)
340 g
Pizza Dough
(Contains Wheat May contain 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 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
Utensils
Cooking Steps
- 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.)
- 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.)
- Let flatbreads rest for 2-3 min before serving.
- Sprinkle remaining parsley over flatbreads.
- Toss salad to combine.
- Divide flatbreads and salads between plates.
- Squeeze a lemon wedge over top, if you like.
