Khachapuri - Greek Pizza - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Khachapuri - Greek Pizza (/showthread.php?tid=58333) |
Khachapuri - Greek Pizza - cjs - 06-08-2008 The other day Barbarainyc posted about greek pizza and the recipe is one I found on epicurious - I made it this a.m. and oh my, one of the most delicious and decadent things I've tasted in a long time!!!! We had it with sausage and a fruit platter georgian cheese bread Gourmet | 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. Makes 1 (11-inch) pie; serves 8 Adapted from Natia Gigani, Caucasus Travel Ltd., Republic of Georgia 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 Equipment: a floured pizza pan (at least 12 inches) or a floured large baking sheet 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.) Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough. 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. (I put it in the fridge overnite) Preheat oven to 500°F with rack in middle. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk. Toss together cheeses and press into a compact 3-inch ball with your hands. LOOK AT THE SIZE OF THAT CHEESE!! 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. 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. 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. ------ Good Lord this is good!!! Re: Khachapuri - Greek Pizza - Gourmet_Mom - 06-08-2008 That looks soooo good! Ooooey Goooey! Re: Khachapuri - Greek Pizza - Harborwitch - 06-08-2008 Okay! I'm drooling on the keyboard! Gonna have to make this this week. Thank you! Re: Khachapuri - Greek Pizza - cjs - 06-08-2008 I'm anxious to have some this afternoon at cocktail (well, in our case - wine) time with a heavy cab. Maybe a little rhubarb-jalapeno jam garnish.... Re: Khachapuri - Greek Pizza - firechef - 06-09-2008 Now that is a day off project I could enjoy...unfortunately I do not have one scheduled for the next six weeks. Isn't a salary job wonderful? Pay you for 45 hours a week and have you work 63+... Isn't the Republic of Georgia a former Soviet Republic not a Greek Provence??? Re: Khachapuri - Greek Pizza - Old Bay - 06-09-2008 Quote: I did 63+ for 40 years and have no desire to redistribute the wealth now that I have some security. Georgia is a former Soviet (reluctantly) state with a rich history and pride. Right on both counts. Re: Khachapuri - Greek Pizza - cjs - 06-09-2008 Why I dislike the geography part of, what's that game we were all playing 10 years ago....starts with a "T" Greek, Georgian, Soviet, whatever - this is darn good! |