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Berber pizza, Aka, Moroccan Lamb Pizza

Infuse global flavor into your next pizza with this campfire Berber pizza, Aka, Moroccan Lamb Pizza. A fun stuffed bread baked over a classic campfire.
Course Main Course
Cuisine North African
Keyword lamb pizza
Prep Time 15 minutes
Cook Time 30 minutes
5 minutes
Total Time 45 minutes
Servings 8 servings
Calories 528kcal

Ingredients

For the Dough

  • 2 cups warm water
  • 1 tbsp active dry yeast
  • 1 tbsp sugar
  • 4 cups bread flour
  • 1 tbsp EVOO
  • 1 tsp coarse salt

For the Filling

  • 1 tbsp olive oil
  • 2 onions
  • 3 cloves garlic
  • 1 large bell pepper
  • 1 Guadjillo chili pepper
  • 24 oz ground lamb
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp pepper

Instructions

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

To make the dough:

  • Combine water, yeast, and sugar in a heavy bowl, mix thoroughly. Let sit until yeast bubbles, about 5 minutes.
  • Add 2 cups of flour and oil to the yeast mixture. Mix quickly with a sturdy spoon
  • Add salt and remaining flour, mixing until the dough becomes shaggy and loose.
  • Working with your hands, fold and shape together the dough until it forms a cohesive ball. Cover and set aside.

To make the filling:

  • Wipe out your Dutch oven and heat it over the fire for about 30 minutes.
  • Coat 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.
  • In a large bowl, add lamb and spices to the onion mix.

For the Berber pizza assembly:

  • On a clean lightly floured work surface, divide dough into two equal portions.
  • Shape one half of the dough into a ball.
  • With a pin or your hands, press and roll the ball of dough into a large flat circle, about 10” in diameter and ½” thick.
  • Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the disk to the pizza peel.
  • Place the lamb filling onto dough, covering evenly, leaving a ¾” border from the edge.
  • Shape the remaining dough into a ball and roll out into a similar round to the first.
  • Wet 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.
  • Carefully slide the pizza into Dutch oven and cover.
  • Check 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.
  • Carefully remove from heat and Dutch oven and allow to cool for 5 minutes before slicing and serving.

Notes

Alternatively, this dish can be baked in an oven pre-heated to 400 degrees for 35-40 minutes. Watch the dough carefully to make sure the bottom doesn't burn as the top crisps up. 

Nutrition

Calories: 528kcal | Carbohydrates: 52g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 494mg | Potassium: 370mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13.2% | Vitamin C: 35.7% | Calcium: 3.6% | Iron: 12.9%