Preparation

Khachapuri is Georgia's national dish—a bread boat filled with molten cheese and crowned with an egg yolk and butter. It's already over-the-top. Adding leftover pot roast just makes it more honest about its decadence.

Preparing the Filling

Shred your leftover pot roast, removing any large pieces of fat. Warm it gently with the gravy until it's moist and pliable—you want it seasoned and flavorful but not swimming in liquid. Drain off excess liquid. Mix the meat with half the mozzarella and half the feta. The cheese will melt into the meat, creating a cohesive filling.

Shaping the Boats

Divide pizza dough into 4 pieces. On a floured surface, roll each piece into an oval about 10 inches long and 6 inches wide. Spread a quarter of the meat-cheese mixture down the center of each oval, leaving a 2-inch border. Fold the long sides up and over the filling, pinching the ends to create a boat shape. The center should remain open, exposing the filling.

1. Preheat oven to 450°F
2. Place boats on parchment-lined baking sheets
3. Top each with remaining mozzarella and feta
4. Bake for 12-15 minutes until bread is golden and cheese is bubbling
5. Remove from oven and immediately create a well in the cheese
6. Drop an egg yolk into each well and add a tablespoon of butter
7. Return to oven for 2 minutes to warm the yolk

Garnish with dill, black pepper, and flaky salt. To eat, tear off pieces of bread and drag them through the yolk, butter, cheese, and meat. It's messy and magnificent.