Adjaruli Khachapuri

Shaping the bread boats and stirring the centers at the table makes dinner playful enough for the brief's fun-forward score, while purchased dough keeps the workload contained. Tony gets a deeply savory, shareable meal, and his son can tear off crust pieces and dip them into a fully cooked egg-and-cheese center.

• Georgian cheeses: Traditional cheese blends are difficult to source in typical U.S. stores. Low-moisture mozzarella plus feta gives a useful mix of stretch and tang; cheese curds can replace some mozzarella for extra texture.
• Pizza dough: Fresh refrigerated dough from Safeway, Whole Foods, or Walmart keeps this weeknight-friendly. Let it warm before shaping so it does not spring back.
• Tarragon syrup or fresh tarragon: Fresh tarragon is often at Whole Foods or Safeway. Bright green Georgian commercial tarragon lemonade has a distinctive flavor and color; this homemade drink is a simpler adaptation.
• Chacha: Georgian grape pomace spirit may require a specialty liquor store. Unaged grape brandy or vodka is an acceptable cocktail substitute.

1. Take the pizza dough out of the refrigerator 30–60 minutes before shaping. Heat the oven to 500°F with a heavy sheet pan, stone, or steel inside.
2. Mix mozzarella and feta. Reserve 2 tablespoons mozzarella for the final topping if desired.
3. Divide dough into two equal pieces. On lightly floured parchment, stretch each into an oval about 10 inches long.
4. Roll the two long edges inward to form raised sides, then twist and pinch both ends firmly to make a boat. Ensure the ends are sealed so cheese does not escape.
5. Divide the cheese mixture between the boats, spreading it inside the raised borders.
6. Separate 2 eggs, placing each yolk in its own small cup; reserve the whites for another use. Keep the remaining 2 eggs whole for a safer fully cooked child's portion or if whole eggs are preferred.

1. Slide the parchment and bread boats onto the preheated pan or stone. Bake for 10–12 minutes, until the crust begins to brown and the cheese bubbles.
2. Remove the pan carefully. Make a shallow well in the center of each cheese filling.
3. For the classic-style adult boat, place one reserved yolk in the well. For the child's boat, add one whole egg earlier—after about 7 minutes of baking—so it has enough time to cook through. Use the remaining eggs according to preference or save them.
4. Return the adult boat to the oven for only 1–2 minutes, leaving the yolk runny if desired. Continue cooking the child's boat until both white and yolk are fully set; the total may be 4–6 additional minutes.
5. Remove from the oven. Add 1 tablespoon butter to each center and a little reserved mozzarella if desired.
6. For the adult serving, immediately stir yolk and butter into the hot cheese. For a child or anyone avoiding undercooked egg, use a fully cooked egg or omit the egg and stir in butter alone.

Serve immediately on boards or wide plates. Tear off the pointed ends and crust edges, then dip them into the stirred cheese center; a cucumber-herb salad makes a crisp side. The child's egg should be cooked fully, and the bread will be extremely hot when it leaves the oven. Refrigerate leftovers for up to 2 days and reheat at 350°F in the oven or air fryer; the egg texture will firm, but the crust will recover better than in a microwave.