Khachapuri

SERVES: 2
PREP + COOK TIME: 15 minutes

INGREDIENTS

• 50g (1¾oz) spinach
• ¼ cup (60g)
• cream cheese
• ⅔ cup (80g) pre-grated mozzarella
• grated zest of 1 lemon
• pinch of chilli flakes
• plain (all-purpose) flour, for dusting
• 200g (7oz) ready-made pizza dough
• 3 eggs
• to serve: 2 spring onions (scallions), finely chopped
• 1 tsp nigella seeds
  
  

METHOD

1. Boil a kettle of water. Put the spinach in a colander set over the sink, and pour the boiling water over the spinach until it wilts. Pour over some cold water to cool. Squeeze the spinach to remove the water, then finely chop and set aside.\

2. In a medium bowl, combine the cream cheese, mozzarella, lemon zest and chilli flakes. Season with salt and black pepper, then set aside.

3. Preheat the air fryer to 170°C/340°F for 3 minutes.

4. Sprinkle a little flour onto the counter top, divide the pizza dough in half, then roll each portion out into an oval shape. Fold the edges inwards to create a thick border, and pinch the two side edges together.

5. Divide the cheese mixture between the two ovals, spreading it right to the thick edges. 

6. In a small bowl crack one egg and beat well. Brush the edges with the egg, then carefully place each piece of dough onto a sheet of foil. Put them into the air fryer and cook at 170°C/340°F for 7 minutes.

7. Remove the drawer from the air fryer. Using the back of a dessert spoon, press into each khachapuri to create a dip. Crack an egg into each dip and cook for a further 3 minutes until the egg is set.

8. Sprinkle over the spring onion and nigella seeds, then serve. 
   
   

TIP: Substitute the mozzarella to use what you have in the fridge; cheddar also works well.