Mini Deep dish pizza and fruit pies on the Big Joe, with the Joe Junior doing some support work .
Deep dish pizza using a mini muffin pan as a form will produce 12 at once. Also Cherry, Apple and Blueberry (red, white and blue) pies fixed in a similar fashion.
Mini muffin pans are coated with butter, and pre-made filo dough is pressed into the pan. A simple pizza sauce was prepared using:
1 eight ounce can of tomato sauce
1 six ounce can of tomato paste
2 tsp of pizza seasonings
1/2 tsp cayenne powder
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup mushrooms, cut into quarter inch cubes.
1/4 cup brown sugar.
Mix the ingredients in a cast iron pot, place it in your Kamado (Junior in my case) running at 275. The advantage to the cast iron and low temperature is the ability to simmer without stirring, or burning.
Once the sauce is ready, spoon in the sauce about 3/8 inch deep into the cup you have formed with the filo dough in the muffin pan.
Cut pepperoni into little quarter inch pieces, and sprinkle liberally over the surface of the sauce in the cups.
Sprinkle cheese over the top, and apply a black olive slice.
Bake at 350 over indirect heat, with an additional ceramic plate under the muffin pan until the dough and the toppings turn golden.
The fruit pies use the same preparation of the filo dough, then pie filling is spooned in to the shell.
Bake at 350 until the dough turns golden brown.
The butter in the tin helps brown the filo dough, and makes the pan easily release the mini-deep dish and the fruit pies.