Buffalo Chicken Khachapuri

We replaced the cheese filling with sliced chicken breast, buttery-tart buffalo sauce, and a generous helping of pepper jack. Enjoy it hot out of the oven by ripping off a piece of crust and dunking into the molten chicken-and-cheese well.

Lightly oil a large bowl with a drizzle of olive oil and set it aside. In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, olive oil, and 2⁄3 cup tepid water, 1 1⁄3 cup flour, and the salt.

Mix on the lowest speed until the dry elements are completely hydrated, 2-3 minutes, then gain the speed slightly and mix until a smooth, wet dough comes together, 3-4 minutes. Transfer the dough to the oiled bowl and cover with a lid or plastic wrap.

Make the buffalo chicken filling: Season the chicken breast with salt. Remove the chicken from the pan and set aside. In the same pan over medium-low heat, add the remaining 4 tablespoons butter and let melt, using a whisk to scraping up the browned chicken bits from the bottom of the pan.

Whisk in the hot sauce, vinegar, and Worcestershire sauce, then return the cooked chicken to the sauce. Remove the pan from the heat and stir in 1 cup of pepper jack until melted (mixture will not incorporate into a smooth sauce). Cover the pieces loosely with plastic wrap and set aside for 15 minutes.

On a sheet of lightly floured parchment paper, roll half of dough into a 10 inch circle about 1⁄8 inch thick. Spread a quarter of the chicken mixture over the dough, leaving a 1⁄2 inch border all the way around.

On one side of the circle, tightly roll dough about a third of the way toward the center. Pinch the narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the chicken mixture in the middle.

Repeat with remaining dough and cheese, then top both with the remaining 2⁄3 cup of pepper jack. Set the loaves aside, uncovered, for 15 minutes, until slightly puffed.

Immediately before baking, brush the edges of the khachapuri lightly with olive oil, then slide them on paper onto the stone, at least 3 inches apart.