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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This recipe- as it stands- works very well. It's almost professional, in fact- something that...