Campfire Berber Pizza (Moroccan American Lamb Pizza)

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June 23, 2022

Recipe provided by Campfire Moroccan Lamb Pizza | GirlCarnivore, courtesy of the American Lamb Board (Campfire Berber pizza, Aka, Moroccan American Lamb Pizza | American Lamb).

  • Prep: 15 mins
  • Cook: 30 mins

Ingredients

Dough

2 cup Warm water

1 tbsp Active dry yeast

1 tbsp Sugar

4 cups Bread flour

1 tbsp EVOO

1 tsp Coarse salt

Filling

1 tbsp Olive oil

2 Onions

3 cloves Garlic

1 large Bell pepper

1 Guajillo chili pepper

24 ounces Ground American lamb

1 tsp Cumin

1 tsp Paprika

1/2 tsp Salt

1/2 tsp Pepper

Directions

1First, make a fire and arrange your tri-pod according to the heat. You will want moderate heat for this cook and solid cast iron.

Dough

1Combine water, yeast, and sugar in a heavy bowl, mix thoroughly. Let sit until yeast bubbles, about 5 minutes.

2Add 2 cups of flour and oil to the yeast mixture. Mix quickly with a sturdy spoon

3Add salt and remaining flour, mixing until the dough becomes shaggy and loose.

4Working with your hands, fold and shape together the dough until it forms a cohesive ball. Cover and set aside.

Filling

1Wipe out your Dutch oven and heat it over the fire for about 30 minutes.

2Coat the inside of the pan with olive oil and add the onions and peppers and saute about 5 minutes, until soft. Add the garlic and cook 30 seconds longer. Carefully remove from the pan.

3In a large bowl, add lamb and spices to the onion mix.

Assembly

1On a clean lightly floured work surface, divide dough into two equal portions.

2Shape one half of the dough into a ball.

3With a pin or your hands, press and roll the ball of dough into a large flat circle, about 10” in diameter and 1/2” thick.

4Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the disk to the pizza peel.

5Place the lamb filling onto dough, covering evenly, leaving a 3/4” border from the edge.

6Shape the remaining dough into a ball and roll out into a similar round to the first.

7Wet the outer edge of the lower dough with a bit of water, then cover the dough and filling with the second half, pressing to seal, and slightly rolling the edge under, on itself.

8Carefully slide the pizza into Dutch oven and cover.

9Check at 20 minutes, then more frequently. When the upper crust is dry and the bottom is crisp, it is done, raising or lowering from proximity to heat as your fire needs.

10Carefully remove from heat and Dutch oven and allow to cool for 5 minutes before slicing and serving.

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