Wood-fired Mushroom, spinach and goat’s cheese Khachapuri
Indulge in Wood-Fired Khachapuri: Phil Yeomans' creation with mushrooms, spinach, and goat's cheese. A taste of doughy delight cooked to perfection!
Ingredients
DOUGH – Makes 3 dough balls
250g 00 flour
162g warm water
3g dry yeast
5g table salt
Semolina
TOPPINGS
(per Khachapuri)
1 diced shallot
100g mixed mushrooms
50g of baby spinach
Butter
1tbsp onion chutney
100g goat’s cheese
1 small egg
Salt and pepper
Olive oil to serve
Method
1. Add the dry yeast to the warm water for 10 minutes.
2. Add the salt to the flour; slowly add the water to the flour and salt.
3. Form into dough, kneed for 10 minutes, place in a bowl and cover. Prove the dough until double in size.
4. Split the dough into three, 200g dough balls. Shape each ball, with semolina on a board, into an eye shape then fold the edges over on themselves all the way round.
5. Place on to a pizza paddle to build your khachapuri. Add a layer of onion chutney on the base.
6. Sauté diced shallot, mixed mushrooms and baby spinach in butter, and season with salt and pepper. Add on top of the onion chutney evenly, then top with crumbed goat’s cheese.
7. Place in a preheated wood-fired oven at 250°C. Set the base in the oven away from the fire. Once set, move towards the fire to crisp the sides; once browned, remove from the oven.
8. Make a little well in the middle and crack one small egg into the well. Add a log to your fire, get a nice radiant heat going, place the Khachapuri on the paddle and hold it up towards the top of the oven to colour your toppings and set the egg.
9. Once set, remove and serve with a drizzle of olive oil and sea salt. Enjoy while hot with the runny egg yolk.
