Reviewed: Aug. 30, 2010

I didn't do the pan-frying the dough part - just used frozen pizza dough and topped it as directed in the recipe. Delicious - great flavor combinations!

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Reviewer:

BRG

Reviewed: Jul. 10, 2009

These were good. Served at a girls night. I ended up making them with pears instead of apples. I also made a basalmic vinegar reduction and drizzled it over the finished pizzas. Added a little acidity which was nice.

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Reviewer:

wehearawho

Cooking Level: Expert

Home Town: Yukon, Oklahoma, USA

Reviewed: Dec. 17, 2007

I thought these were quite nice. I only gave it a 4 as written though because they are absolutely AMAZING with pear instead of apple. I tried both, and my tasters and I all agreed that the apple version pales in comparison. Good as written, but do try it with pear also. I used a red pear, don't know what variety that is, and a golden delicious apple. Also, I really don't think you need that much cheese and onion. I used half of what the recipe calls for, and had just the right amount.

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Reviewer:

brandy

Reviewed: 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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Reviewer:

JenniferJP

Reviewed: 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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Reviewer:

Claire Burgin

Reviewed: 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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Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Feb. 13, 2005

Great flavor combo! I made the dough from scratch (bread machine) and pan fried it. Frying it does make a difference in the texture. Also, I didn't use nearly as much goat cheese as in the recipe. I just eyed the amount when I sprinkled it on top. I bet this would be good on top of a pita if you're short on time.

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Reviewer:

WalkingStomach

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: 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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7 users found this review helpful

Reviewer:

ALBANYMOM

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Boulder, Colorado, USA

Reviewed: May 11, 2004

this recipe was simple, and delicious, and my family loved it. i never would've thought about trying a combonation like that, but it's a wonderful dish. i would definitly reccomend it to anyone with a big family. however, i doubled it, because the dough wasn't enough to make even four pizzas.

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Reviewer:

ELIZABETHKAUWELL

Reviewed: 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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5 users found this review helpful