How to make it

1. Preheat the oven to 450˚F. Line a large baking sheet with parchment paper.
2. Add the mozzarella, feta, provolone, and one egg to a bowl. Mix until combined and set aside. In a separate bowl, add in the kale and 1 tablespoon of olive oil. Sprinkle in salt and pepper. Then use your hands to massage the kale until slightly wilted.
3. Grease your hands with olive oil. Cut the pizza dough in half and stretch each half into a 10-inch-long oval. Place them onto the prepared baking sheet. Spoon the cheese mixture into the center of the oval. Spread it into an even layer, leaving a 1-inch border around the edge. Fold the edges over and inwards so you form a crust around the edges. The ends should taper out into a short tail, so that it resembles the shape of a boat. Top each boat with the massaged kale.  
4. Brush the edges of the pizza dough with 1 tablespoon of olive oil. Bake it in the oven for about 10-15 minutes until the cheese has melted and the edges are golden brown. While it bakes, combine the remaining olive oil, basil, parsley, dill, Lee Kum Kee Minced Garlic, and red pepper flakes in a small bowl and set aside.
5. Remove the khachapuri from the oven and top each with 1 egg yolk and 1 tablespoon of salted butter. Mix the two together into the cheese mixture to cook the egg. Drizzle the garlic herb oil and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) over top. Enjoy!