Better Than Takeout Sticky Asian Lamb Chop Spinach Sheet Pan Pizza
This innovative fusion pizza combines tender, sticky-sweet Asian-glazed lamb chops with fresh spinach on a crispy sheet pan crust, delivering a takeout-quality meal with less mess and more flavor. The savory-sweet glaze and juicy lamb create a gourmet experience right from your oven.
Ingredients
Ingredients
- 1 lb lamb shoulder chops about 4 chops, trimmed of excess fat
- 1 cup pizza dough store-bought or homemade, room temperature
- 2 tbsp soy sauce low-sodium preferred
- 2 tbsp hoisin sauce for the sticky glaze
- 1 tbsp honey or maple syrup for vegetarian version
- 1 tbsp rice vinegar adds brightness
- 2 cloves garlic minced
- 2 cups fresh baby spinach packed
- 1 cup part-skim mozzarella cheese shredded
- 2 tbsp olive oil divided
- 1 tsp sesame seeds for garnish
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. Make-Ahead: The Asian glaze can be made up to 3 days ahead and stored in the fridge. The dough can be prepared and refrigerated overnight. Substitutions: For a vegetarian option, replace lamb with thick slices of portobello mushrooms or firm tofu, brushed with the same glaze. Use gluten-free pizza dough if needed. Serving Suggestions: Pair with a simple side salad of cucumber and rice vinegar for a light meal. For a heartier dinner, serve with a small bowl of steamed jasmine rice.