Apple and Feta Pan Fried Pizzas Recipe -
Apple and Feta Pan Fried Pizzas Recipe
  • READY IN 35 mins

Apple and Feta Pan Fried Pizzas

Recipe by  

"Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough."

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Ingredients Edit and Save

Original recipe makes 8 small pizzas Change Servings
  • PREP

    32 mins

    35 mins


  1. 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.
  2. Preheat the oven to 300 degrees F (150 degrees C).
  3. 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.
  4. Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
  5. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
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.


24 Ratings

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!

Jan 25, 2004

Interesting and good. I used a refridgerated crust instead of the mix. Next time I will also add fresh mozarella.

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.. ;)~

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.

Jan 25, 2004

Definitly would follow another users advice about preping the feta so it spreads better...

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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  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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