Kachapuri with spinach

Janneke Philippi writes recipes for delicious.nl.  Her recipes are creative, often easy and delicious. The cover recipe of the edition of March 2020 is still waiting for a try out. Kachapuri is a Georgian recipe originally filled with cheese and egg only. Janneke Philippi adds a 300 grams of spinach for 4p, I added 500 grams of Swiss chard for 2p.
Use ready made or home made pizza dough. For the home made version, put 230 ml of lukewarm water in a large bowl. Add a large pinch of salt and mix with a handful of 00flour (you need approximately 350-400 grams in total). Add 1 sachet of dried yeast and allow to rest for a few minutes. Mix gradually with the flour, until you obtain a soft dough. Flour a clean surface. Knead for 10-15 mins. Put the dough in a flour bowl and cover with a damp towel. Allow to raise for an hour. Punch the dough. Split in 6 portions. Knead shortly. Put on oiled baking paper. Cover with oiled cling film. Store in the fridge for an overnight. For 2 portions of the kachapuri, you need 2 balls of the  dough.
Clean 500 grams of swiss chard. Remove the hard parts. Chop. Chop and fry 4 garlic cloves. Heat a pan. Spread a drizzle of olive oil. Fry the garlic and swiss chard. Add 1 table spoon of dried thyme  pepper, salt and nutmeg. The swiss chard needs to be well ready ( spinach is quicker).
Create 2 ellipse shaped pizzas, with  thicker edges. Spread the vegetables on the dough. Grate 125 grams of cheese (I chose a soft delicate cow’s cheese). Spread on the vegetables. Bake in the oven at 200° for approximately 15-20 minutes. Spread 1 egg on each kachapuri. Bake for another 5-10 minutes. Serve. Thanks Janneke Philippi.

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