Pan-fried apple and thyme pizzas

    45 min

    Crispy pan-fried pizza bases are topped with a savoury mixture of feta, onion, thyme and apples. Uniquely delicious, you'll love the combination of flavours. These mini-pizzas work well as a vegetarian starter or a light dish served with a green salad.

    24 people made this

    Makes: 8 mini pizzas

    • 1 (145g) packet dry pizza base mix
    • 100ml (3 1/2 fl oz) warm water, or as needed
    • 5 tablespoons olive oil
    • 225g (8oz) crumbled feta cheese
    • 1 red onion, thinly sliced
    • 1 tablespoon chopped fresh thyme
    • 1/2 tablespoon butter
    • 4 apples, cored and chopped
    • 1 to 2 sprigs thyme
    • ground black pepper to taste

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Follow the packet instructions to make the pizza dough. When it's ready, knead and shape it into eight rounds.
    2. Preheat the oven to 150 C / Gas 2.
    3. In a large frying pan, heat the olive oil. Add the pizza rounds and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a baking tray. Sprinkle the feta, red onion and thyme on top of each pizza base.
    4. Bake the pizzas until the feta begins to melt and brown, about 10 to 12 minutes.
    5. While the pizzas bake, in the previously used frying pan, heat butter and a few sprigs of thyme. Mix the apples into the pan and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper and serve.


    Don't love feta? Try this pizza with another type of cheese, such as a mature Cheddar or Gruyere.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    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.  -  24 Feb 2003  (Review from Allrecipes US | Canada)


    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!  -  17 Jul 2002  (Review from Allrecipes US | Canada)


    Interesting and good. I used a refridgerated crust instead of the mix. Next time I will also add fresh mozarella.  -  07 Jan 2003  (Review from Allrecipes US | Canada)