Georgian cheese bread with egg (Khachapuri)

1. Divide the pizza dough into four pieces and roll up the left and right sides with your hands towards the center to form a boat. Press the ends together firmly.

2. Place the feta in a bowl and roughly crumble. Add the ricotta and mozzarella and mix everything together. Season to taste with salt and pepper.

3. Whisk the egg yolk in a separate bowl.

4. Cut out a circle of baking paper with the help of a 24 cm lid.

5. Place the pot on the Navigenio and heat on level 6 up to the roasting window.

6. Place baking paper in the pot and place 1-2 Khachapuri on the baking paper.

7. Fill the Khachapuri with some of the cheese mixture. Brush the edges of the bread with egg yolk.

8. Place the pot on inverted lid. Place the Navigenio overhead and switch to low level, bake for approx. 7 minutes.

9. Remove the Navigenio. Using a tablespoon, carefully press a hollow into the center of the cheese filling and add an egg. Spread 1/2 teaspoon of butter on the left and right side of the filling in flakes around the egg. Spread 1/2 tsp butter to the left and right of the egg on the filling.

10. Place the Navigenio overhead and switch to high level, bake for approx. 3 minutes until pale brown.

11. For the next baking process, heat the pot for approx. 1 minute on level 6 and repeat the steps from step 6 onwards.

12. Sprinkle the khachapuri with fresh parsley to serve.