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