Instead of making a new thread, figured I'd follow up in even better looking pies.
These pies were a store bought (Publix) dough ball I rolled out. The base is za'atar, spinach, then fresh mozzarella, sundried tomatoes, eggplant cutlets, red onion, feta.
I think the cooking technique is what really makes the difference. Perhaps I can do a thread describing that in detail for other fellas with out the contraptions like me.
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