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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


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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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JenniferJP


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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


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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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LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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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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WalkingStomach


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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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ALBANYMOM

	Home Town: Albany, New York, USA
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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


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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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LUVIN SPOONFUL


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Reviewed: 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.. ;)~

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Reviewer:

SILLYLUC


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Reviewed: Jan. 25, 2004

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

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Reviewer:

DEANCONN


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Reviewed: 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.

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Reviewer:

Kendall Gray

	Cooking Level: Professional Home Town: Sioux Falls, South Dakota, USA Living In: Omaha, Nebraska, USA
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Reviewed: Jan. 25, 2004

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

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Reviewer:

schmerna

	Cooking Level: Intermediate
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Reviewed: 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!

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14 users found this review helpful

Reviewer:

DINKYPIE

	Home Town: Honolulu, Hawaii, USA Living In: New York, New York, USA
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