Apple and Feta Pan Fried Pizzas bring together the best of sweet and savory flavors in a crispy, golden creation that’s cooked entirely on your stovetop. This innovative approach to pizza-making eliminates the need for an oven while creating a beautifully caramelized crust that’s crispy on the bottom and perfectly chewy on top. The combination of tart apples, creamy feta cheese, and aromatic herbs creates a sophisticated flavor profile that’s reminiscent of gourmet flatbreads served in upscale bistros. Originally inspired by Mediterranean cooking traditions where sweet and salty ingredients dance together harmoniously, this recipe transforms simple pantry ingredients into an elegant meal that’s perfect for lunch, dinner, or even an impressive appetizer for entertaining.
Serving: 4 people
Cooking Time: 25 minutes (plus 1 hour for dough rising)
Ingredients
For the Pizza Dough:
- 2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 2/3 cup warm water
- 2 tablespoons olive oil
- 1 tablespoon honey
For the Toppings:
- 2 medium Honeycrisp or Granny Smith apples, thinly sliced
- 6 oz feta cheese, crumbled
- 1 medium red onion, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons fresh thyme leaves
For Cooking and Finishing:
- 3 tablespoons olive oil (divided)
- 2 tablespoons butter
- 2 tablespoons balsamic glaze
- 2 cups fresh arugula
- 1/4 cup fresh chives, chopped
- Black pepper to taste
Instructions
Make the Pizza Dough
In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy. Add flour, salt, olive oil, and honey, mixing until a soft dough forms. Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
Prepare the Toppings
While dough rises, prepare your toppings. Core and slice apples into thin wedges, about 1/8 inch thick. Slice red onion into thin half-moons. Crumble feta cheese into bite-sized pieces. Toast walnuts in a dry skillet for 2-3 minutes until fragrant, then roughly chop.
Caramelize the Onions
Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until golden brown and caramelized. Season with salt and pepper, then remove from skillet and set aside.
Divide and Shape the Dough
Punch down risen dough and divide into 4 equal portions. On a floured surface, roll or stretch each portion into a 6-7 inch circle. The dough should be thin but not so thin that it tears easily.
Cook the First Side
Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or cast iron pan over medium heat. Carefully place one dough circle in the hot pan and cook for 2-3 minutes until the bottom is golden brown and crispy. You’ll see bubbles forming on the surface.
Add Toppings and Flip
Working quickly, flip the partially cooked pizza dough so the crispy side is up. Brush the surface with a little olive oil, then add toppings: spread caramelized onions, arrange apple slices, sprinkle crumbled feta, dried cranberries, toasted walnuts, and fresh thyme leaves.
Finish Cooking
Cover the skillet with a lid and cook for 3-4 minutes more until the bottom is crispy and golden, and the cheese begins to soften. Add small pieces of butter around the edges of the pan for extra richness and flavor.
Final Assembly
Remove from heat and immediately top with fresh arugula, which will wilt slightly from the heat. Drizzle with balsamic glaze, sprinkle with chopped chives, and season with freshly cracked black pepper. Repeat process with remaining dough and toppings.
Nutritional Information
Per serving (1 pizza):
- Calories: 485
- Protein: 15g
- Carbohydrates: 68g
- Fat: 18g
- Fiber: 5g
- Sodium: 720mg
- Calcium: 20% daily value
- Vitamin C: 15% daily value
- Iron: 18% daily value
Helpful Tips
Dough Success Secrets: If you’re short on time, you can use store-bought pizza dough, but homemade dough creates a better texture for pan frying. The dough should be elastic enough to stretch without tearing but not so thick that it won’t cook through properly.
Apple Selection Matters: Honeycrisp apples provide the perfect balance of sweetness and tartness, while Granny Smith apples hold their shape well and add more tartness. Avoid Red Delicious or other soft apples that will turn mushy when cooked.
Temperature Control: Medium heat is crucial for pan-fried pizza. Too high and the bottom burns before the toppings warm through; too low and you won’t get that desirable crispy crust. Cast iron pans work exceptionally well for even heat distribution.
Feta Quality: Use good-quality feta cheese, preferably Greek feta packed in brine. It should be creamy but not too salty. If your feta is very salty, rinse it briefly under cold water and pat dry before using.
Timing is Everything: Have all your toppings prepared and within reach before you start cooking. Pan-fried pizza moves quickly once you start, and you don’t want toppings sitting around waiting while your dough overcooks.
Caramelized Onion Shortcut: You can caramelize onions up to 3 days ahead and store them in the refrigerator. This actually improves their flavor and saves time when making the pizzas.
Serving Suggestions: Cut each pizza into wedges and serve immediately while the crust is still crispy. These work beautifully as individual servings or can be cut into smaller pieces for appetizers.
Storage and Reheating: Pan-fried pizzas are best eaten immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat to restore crispiness, rather than using a microwave.
Creative Variations: Try pears instead of apples, goat cheese instead of feta, or add prosciutto for extra savory richness. Fresh herbs like rosemary or sage also pair beautifully with this flavor combination.
Make-Ahead Strategy: You can make the dough up to 24 hours ahead and refrigerate it. Let it come to room temperature for 30 minutes before rolling and cooking. The slower, cold fermentation actually improves the dough’s flavor and texture.
