Godrej Sahi Shuruaat Cook Book

Two Cheese Pizza topped with Potato Latkes, Apple Jam and Peppers Culinary Educator, Coach, Food Bannker aand Keynote Speaker Chef Potatoes - 200g Seasoning as required. Apples - 350g. Sugar - 80g Apple cider - 1 ½ tbsp Fresh Thai chillies red - 4nos (FC) Cheddar Cheese - 50g Mozzarella cheese 75g Red/ Green Pepper 150g (julienne) Pizza Base Flour refined - 225g Potato flakes 40g Yeast - 5g Salt - 3g Sugar - 5g Godrej Rice Bran Oil - 15ml Ingredients Activate the yeast in 5gm sugar and about 3 tbsp of warm water for 10 mins. Combine sifted flour with potato flakes, add fermented yeast mix to it. Using warm water, bind the flour to a dough. Knead well. Add oil and salt. Let it rise for 45 mins. Knock the dough down again and allow the dough to rise again for 45 mins. Dice apples, combine with sugar and let it stew for about 20mins along with chopped fresh Thai chillies, apple cider and 1 tbsp of red wine (Optional). Add a dash of salt and keep it aside. Grate and combine both cheeses. Cut peppers into juliennes. Knock the dough down and knead again for a few minutes. Divide the dough into 2 portions. Flatten into a rolled out square, and bake the pizza bread in an oven for approximate 7 mins or on a tava (pan), lightly cooking both sides. Peel and grate potatoes. In a non-stick pan pour some Godrej Rice Bran Oil and let it heat up. Place a handful of grated potatoes in small portions and allow then to brown up. The rice bran oil will help it to give a brown crusty covering. Top each portion with a little oil and flip each latke over. Make about 6 latkes from the potatoes. Take a clean non-stick pan and place one baked pizza base (buttered on the bottom side) Spread a tablespoon or more of the apple jam on the pizza base. Top with 2 or 3 latkes on it. Dust with a little salt and pepper. Top the latkes with grated cheese and peppers. Cover the pan with a lid and allow the cheese to melt or place it in the oven.Cook till cheese melts and the base is slightly crisp. Serve hot. Method 20