Skillet Khachapuri-ish Cheese Boats

Ingredients

• 1 lb pizza dough or 2 naan (the honest shortcut)
• 1½ cups grated mozzarella + ¾ cup crumbled feta
• 2 eggs
• 2 tbsp butter
• Black pepper

Method

1. Heat the oven to 475°F (245°C) with a sheet pan inside — a hot surface stands in for the bakery floor.
2. Shape the dough into two ovals and twist the ends into points — the classic boat. (Naan users: pinch up a rim and feel zero shame.)
3. Mix the cheeses and fill the boats, leaving a crater dead center. Slide onto the hot pan and bake 12–14 minutes until the crust is bronzed and the cheese bubbles.
4. Crack an egg into each crater and bake 3–4 minutes more — whites setting, yolk defiantly liquid.
5. Drop in a knob of butter, grind pepper over, and serve immediately. Protocol: stir egg, butter, and molten cheese into one lava pool, tear the pointed ends off, and dunk. Georgia has been perfecting this move for centuries.