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Apple and Feta Pan Fried Pizzas
SUBMITTED BY:
teri denlinger
PHOTO BY:
LynnInHK
"Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
32 Min
READY IN
35 Min
Original recipe yield 8 small pizzas
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 1/2 ounces dry pizza crust mix
1/2 cup hot water
5 tablespoons olive oil
8 ounces crumbled feta cheese
1 red onion, thinly sliced
1 tablespoon chopped fresh thyme
1/2 tablespoon butter
4 apples, cored and chopped
ground black pepper to taste
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DIRECTIONS
In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
Preheat the oven to 300 degrees F (150 degrees C).
In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.
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REVIEWS
Reviewed on Jan. 25, 2004 by
Kendall Gray
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Kendall Gray
Jan. 25, 2004
This recipe- as it stands- works very well. It's almost professional, in fact- something that I could see served as a restaurant appetizer. A couple of suggestions, here- do make fresh pizza dough and _do_- fry it, as suggested. Do not deep fry, but pan fry. The dough takes on a completely different texture and flavor that really supports the flavors. I would suggest, also, sauteeing the apples until just done- and if they are not very sweet, adding a little sugar to bump that up. The apples should be _just_ on the sweet side. Finally, I would strongly consider blending the feta with a little bit of oil and spooning it on_top_ of the apples before baking. Feta cheese doesn't always melt very well. Making a sort of spread out of it will help enormously.
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15 users found this review helpful
This recipe- as it stands- works very well. It's almost professional, in fact- something that...
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Reviewed on Jan. 25, 2004 by
DINKYPIE
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DINKYPIE
Jan. 25, 2004
Not a fan of frying anything, I opted to bake the dough. I put the apples and thyme on before baking, and then sprinkled the feta after baking. The cheese melted good and nice, and the flavors complemented each other beautifully!
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13 users found this review helpful
Not a fan of frying anything, I opted to bake the dough. I put the apples and thyme on before...
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Reviewed on Jan. 25, 2004 by
schmerna
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schmerna
Jan. 25, 2004
Interesting and good. I used a refridgerated crust instead of the mix. Next time I will also add fresh mozarella.
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11 users found this review helpful
Interesting and good. I used a refridgerated crust instead of the mix. Next time I will also...
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Reviewed on Jan. 25, 2004 by SILLYLUC
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SILLYLUC
Jan. 25, 2004
i could not find powdered pizza crust, so i used focacia bread mix... they turned out ok... i would use a tart apple like granny smiths, i used red delicious and the result was too sweet for my taste.. i used more feta than called for because i love feta cheese... the focacia would not make good crust, it plumped up too much and everything just wanted to fall off... i did, however, love the sweet apple taste contrast with the tart feta and the thyme was a wonderful accent... i would definitely try it again with a tarter apple and the right crust... a moderately quick and different from the mainstream meal when you are sick of pasta again.. ;)~
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9 users found this review helpful
i could not find powdered pizza crust, so i used focacia bread mix... they turned out ok... i...
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Reviewed on Sep. 30, 2004 by
ALBANYMOM
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ALBANYMOM
Sep. 30, 2004
Very good ideas, I made a few modifications. We used a Boboli crust with a barbeque sauce base. I fried up 4 slices of bacon and then sauteed onions, apples, 1 Tbs brown sugar and thyme in same pan. Has become a favorite in our home.
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4 users found this review helpful
Very good ideas, I made a few modifications. We used a Boboli crust with a barbeque sauce...
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Reviewed on Jan. 25, 2004 by DEANCONN
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DEANCONN
Jan. 25, 2004
Definitly would follow another users advice about preping the feta so it spreads better...
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4 users found this review helpful
Definitly would follow another users advice about preping the feta so it spreads better...
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Reviewed on Feb. 15, 2004 by LUVIN SPOONFUL
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LUVIN SPOONFUL
Feb. 15, 2004
Really, really nice. I used a cornmeal dough, and russet apples. I don't think a sweet apple will work as well with this recipe. An apple that will remain firm after baking will work best texture wise.
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2 users found this review helpful
Really, really nice. I used a cornmeal dough, and russet apples. I don't think a sweet apple...
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Reviewed on Dec. 26, 2006 by JenniferJP
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JenniferJP
Dec. 26, 2006
Pretty good. The taste improved with a tiny bit of barbeque sauce on a couple of them. Next time I'll add more apples.
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1 user found this review helpful
Pretty good. The taste improved with a tiny bit of barbeque sauce on a couple of them. Next...
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Reviewed on Feb. 27, 2006 by Claire Burgin
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Claire Burgin
Feb. 27, 2006
This was so easy and absolutely delicious! The fresh thyme sprigs made all the difference. Don't sub the thyme. My guests loved it too and thought it was absolutely gourmet.
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1 user found this review helpful
This was so easy and absolutely delicious! The fresh thyme sprigs made all the difference. ...
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Reviewed on Apr. 18, 2005 by
LynnInHK
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LynnInHK
Apr. 18, 2005
I made the pizza dough myself and they puffed up nicely when pan fried in olive oil, and had the wonderful aroma of gyros. But it's not very flavorful, and the feta-onion combo is a little on the dry side. Maybe next time I'll use half ricotta.
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1 user found this review helpful
I made the pizza dough myself and they puffed up nicely when pan fried in olive oil, and had...
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