Baked Vietnamese Lamb Chop Pizza with Bell Peppers and Sweet Chili Drizzle Easy Meal Prep
A fusion masterpiece that combines tender Vietnamese-spiced lamb chops on a crispy pizza crust with colorful bell peppers and a tangy sweet chili drizzle. Perfect for meal prep, this dish offers a unique twist on pizza night with bold, aromatic flavors that are both satisfying and easy to prepare.
Ingredients
Ingredients
- 1 lb lamb chops bone-in, trimmed of excess fat
- 2 tbsp fish sauce for marinade
- 1 tbsp brown sugar packed
- 2 cloves garlic minced
- 1 tsp ground coriander for Vietnamese spice blend
- 1 tsp five-spice powder for marinade
- 1 cup pizza dough store-bought or homemade, enough for one large pizza
- 1 cup bell peppers mixed colors, sliced into thin strips
- 1 cup mozzarella cheese shredded
- 0.5 cup sweet chili sauce for drizzle, plus extra for serving
- 2 tbsp olive oil for brushing dough and pan
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store cooled pizza in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or toaster oven to maintain a crispy crust. Make-Ahead: The lamb chops can be marinated up to 24 hours in advance. The pizza can be assembled and baked, then cooled and frozen for up to 1 month; reheat from frozen at 375°F (190°C) for 15-20 minutes. Substitutions: Use chicken breast or firm tofu instead of lamb for a different protein. For a gluten-free option, use a gluten-free pizza crust. Serving Suggestions: Pair with a simple side salad of mixed greens with a lime vinaigrette to balance the rich flavors. The sweet chili drizzle can be adjusted to taste—add more for extra heat or use a milder version for kids.