Campfire Moroccan American Lamb Pizza

Prepare a fire, arranging the tripod according to heat. A solid cast-iron pot over moderate heat will be used. 

For the Dough: In a heavy bowl, combine water, yeast, and sugar; mix thoroughly. Let sit until yeast bubbles, about 5 minutes. Add 2 cups 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. 

For the Filling: Heat a Dutch oven over the fire for about 30 minutes. Coat the inside of the pan with oil; add onions, bell pepper, and chili pepper; sauté about 5 minutes, until soft. Add garlic; cook 30 seconds longer. Carefully remove from the pan. 

In a large bowl, add American Lamb, cumin, paprika, salt, and pepper to the onion mix. 

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

Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the dough circle to the pizza peel. Place the lamb filling onto dough, covering evenly, leaving a 3/4” border from the edge. 

Shape remaining dough into a ball; roll out into a round similar to the first. Wet outer edge of lower dough with a bit of water; 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 the Dutch oven; cover. Check at 20 minutes, then more frequently. Raise or lower from proximity to heat as your fire needs. When the upper crust is dry and the bottom is crisp, it is done. 

Carefully remove from heat and Dutch oven; cool for 5 minutes before slicing and serving.