Brussels Sprout Avocado Pesto Khachapuri
Brussels Sprout Avocado Pesto Khachapuri. This cheese bread is officially our new addition. It’s kinda like a pizza, kinda like a bread bowl, kinda something in between?! But it’s super cheesy with crispy crust and egg and butter to combine with all that cheesy goodness. And we filled ours with roasted Brussels sprouts and spinach and topped it with sliced avocado, pesto, and fresh basil. If you guys haven’t tried making Khachapuri yet you totally need to because trust me it’s addicting !!
I was out to dinner Friday, so I missed our usual pizza Friday. So pizza Saturday anyone?! But make it Khachapuri instead. Kinda of like pizza, kinda like one big cheesy bread bowl. Whatever you want to call it…you need to try it because it’s kinda better than pizza.
Khachapuri can be made so many different ways, so you can totally get creative. I’ve tried two different version and both were incredibly good. But first, I will share this version with you guys. It’s kind of a breakfast inspired khachapuri, although all Khachapuri is definitely good for breakfast too because, it’s got the egg, the cheese, and the bread. All essential breakfast ingredients.
I filled this one up with roasted Brussels sprouts, spinach, mozzarella, provolone, and feta. I topped it with the classic egg and butter. I included some sliced avocado. And finally I drizzled this delicious cheesy creation with basil pesto and sprinkled it with fresh basil leaves.
Literally every time I make these delicious cheese breads, they are completely gone by the end of the night. Because they are completely addicting. Mouth watering goodness. I definitely want to try more versions of these, so let me know you’re suggestions…I have so many ideas !! Oh and don’t forget your Saturday cocktail ;))) cheers !!
Ingredients
8 ounces shredded mozzarella
8 ounces feta; crumbled
8 ounces shredded provolone
3 eggs
1 1/2 cups brussels sprouts; shredded
2 - 3 tablespoons olive oil
salt and pepper
1 pizza dough; homemade or store-bought
10 ounces baby spinach
1 avocado sliced
2 tablespoons butter
basil pesto and basil leaves for serving
Directions
Preheat the oven to 450. Line three baking sheets with parchment paper.
In a large bowl, add the mozzarella, feta, provolone, and 1 egg. Stir to combine.
On one of the baking sheets, add the brussels sprouts. Drizzle with olive oil and sprinkle with salt and pepper. Transfer to the oven and roast for about 20 minutes or until crispy.
Divide the dough in half. Roll each half into an oval shape about 10 inches long. Transfer the dough to the remaining two baking sheets. Spoon the cheese mixture evenly over the dough. Fold the edges of the dough over the cheese to enclose. Twist both ends of the dough and form a “boat.” Top with roasted Brussels sprouts and spinach. Transfer to the oven and cook for about 10 minutes or until crust is crispy and cheese is melted.
Crack an egg in the center and return to the oven to cook for another 3 - 5 minutes or until the egg white has set. Add the butter. Mix the egg and butter into the cheese. Serve topped with avocado, pesto, and basil.
