Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. We believe in delicious optimism, that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors

Khachapuri is a Georgian flatbread filled with cheese and eggs. To pair with the Dough Wines Pinot Noir, we are using some Spanish chorizo to complement the flavor profile. We develop a simple dough featuring some fantastic local rye flour for this recipe; substitute store bought pizza dough if you’d prefer.


Earthy and elegant, fruit-forward and food-friendly, this gorgeous Pinot Noir pairs beautifully with this richly flavored recipe.

In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Chef Greg Wade Making Lamb Phyllo Pies
chef crimping khachapuri package

Khachapuri with Spanish Chorizo

Greg Wade
Course Breakfast, Main Course
Cuisine Mediterranean
Servings 4


For the dough

  • 3+ 1/2 cups bread flour
  • 1+ 1/4 cups rye flour
  • 2 + 1/4 cups water
  • 3/4 tablespoon honey
  • 1+ 1/2 tablespoons olive oil
  • 1+ 1/2 tablespoons butter soft
  • 1/2 tablespoon salt
  • 1 teaspoon active dry yeast

For the filling:

  • 1 1/2 cups Spanish chorizo minced
  • 1 1/2 cups low-moisture mozzarella
  • 1 1/2 cups sheep's milk ricotta
  • 1 egg + more as needed
  • 2 tablespoons garlic minced
  • 2 tablespoons dill
  • 2 tablespoons parsley
  • 1 teaspoon salt


Mix the dough:

  • When ready to mix, Combine all ingredients in a bowl. Mix by hand until thoroughly combined, use warm water. Cover and let rest 30 minutes. Once the dough has rested properly, knead the dough on a floured surface for 3-5 minutes, or until the dough becomes slightly stronger and smooth. Cover and let ferment at room temperature. Punch down the down after 1 hour of proofing, then let rise for a second hour for a total of two hours

Divide & Round:

  • The dough is properly fermented when light and airy, and about doubled in size. When the dough is ready, lightly flour a work surface. Divide the dough in quarters, they should weigh 250g. Round each piece and let rest at room temperature, covered, for 30 minutes.

Make the filling:

  • After the dough is rounded and resting, make the filling. Combine the two cheeses, chorizo, herbs, salt and one egg thoroughly in a bowl, the mixture should be homogenous. Set aside until ready to use.


  • Lightly flour a worksurface and dust each of the dough pieces with flour. Roll the dough into a flat round about 1/4" thick. Spread 1/2C of the filling over the surface of the dough, leaving about 1" of a perimeter of the dough without filling. Crack an egg over the filling, then gently cover with an additional 1/2C of filling, taking care to not break the egg. Pick the sides of the dough up and press the uncovered perimeter of the dough together to create a seam and seal in the filling, the whole khachapuri should be taking the shape of a football. Place this seam-side down onto a baking tray lined with parchment and coat the parchment in pan spray. Place two khachapuri per half sheet tray, leave room for them to grow in size. Cover and let ferment for 1 hour once shaped.


  • Preheat an oven to 375. The dough should not quite double in size but will grow significantly and will soften quite a bit. Once properly proofed, take a serrated knife and slice lengthwise along the top of the khachapuri all the way through to the filling. This will allow the dough to fall open and reveal the filling, creating a boat with the dough. Repeat with the remaining pieces and bake at 375 for about 20 minutes, or until the filling is melted and gooey and the dough is golden brown. Allow to cool slightly before serving.
Wine Category Pinot Noir
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