Banh Mi Chicken Meatball Skillet Pizza

Chicken Meatball Banh Mi Skillet Pizza is an easy, flavorful pizza you can make in 30 minutes or less. Perfect for weeknights, gatherings, or whenever you want something exciting and simple.

As a kid I imagined all sorts of careers for myself: a police officer, a race car driver, even a dancer on TV. None of those paths turned out to be my life, but those early daydreams left me with a lasting curiosity and a playful imagination that shows up in the kitchen.

A few photos later and a lot of experimenting, and I landed on this Chicken Meatball Banh Mi Skillet Pizza — a mash-up that borrows the bright, tangy flavors of a Vietnamese banh mi and delivers them on a cheesy, comforting pizza crust. It’s fast to assemble, fun to serve, and full of contrasting textures: juicy, flavorful meatballs, a spicy-sour sauce, melty mozzarella, and crisp, fresh garnishes.

This version was inspired by a recent retreat where delicious meals, fresh ingredients, and great company sparked new recipe ideas. Seafood coastlines, salad bars piled high with peppery arugula, and bright yogurt bowls set a tone of fresh, bold flavors that I couldn’t resist bringing home to the pizza pan.

The foundation is simple: ground chicken seasoned with lemongrass and garlic forms small, juicy meatballs. A quick blender sauce layers on top — lime, fish sauce, cilantro, and a touch of brown sugar create a lively, balanced base reminiscent of banh mi dressing. Top with shredded mozzarella and roast until golden. Finish with shredded carrots, cucumber, fresh arugula, and sliced chilies for crunch and heat.

Serve this skillet pizza straight from the pan so everyone can help themselves to generous slices loaded with savory meatballs and vibrant garnishes. Because the flavors are so layered and bold, each bite feels like a fresh take on both pizza and banh mi — familiar, yet surprising.

This recipe works beautifully with store-bought dough or homemade pizza dough. Using a 10-inch cast iron skillet gives the crust a crisp edge and holds everything together while baking. If you like a little extra char, you can finish the pizza under a broiler for 1–2 minutes — just watch it closely so the cheese doesn’t burn.

The recipe below includes simple steps for the meatballs and the sauce. Prep is straightforward and efficient: while the meatballs roast, pulse the sauce ingredients, shape the dough in the skillet, and assemble. Total hands-on time is short, and the result feels gourmet without a fuss.

Whether you’re serving friends, feeding family, or enjoying a solo dinner with leftovers for tomorrow, this Chicken Meatball Banh Mi Skillet Pizza delivers big flavor and plenty of texture. The fresh garnishes brighten every slice, and the combination of savory meatballs and tangy sauce keeps you coming back for more.

Chicken Meatball Banh Mi Skillet Pizza

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

For the chicken meatballs:

1 pound ground chicken

1 lemongrass stalk, diced

1/4 cup shallots, chopped

2 tablespoons cilantro, chopped

2 tablespoons fish sauce

2 garlic cloves, chopped

1 tablespoon vegetable oil

1 teaspoon sugar

1/2 teaspoon ground white pepper

For the pizza sauce and assembly:

1 lemongrass stalk, diced

1/4 cup fresh lime juice

1/4 cup fish sauce

2 tablespoons cilantro, chopped

2 tablespoons carrot, grated

4 teaspoons light brown sugar

2 teaspoons green Thai chile, minced (adjust to taste)

2 tablespoons vegetable oil

1 package store-bought or homemade pizza dough

1 cup shredded mozzarella

Shredded carrots, for garnish

Fresh arugula, for garnish

Jalapeño rounds, for garnish

Serrano pepper rounds, for garnish

Cucumber rounds, for garnish

Sour cream, for serving (optional)

Directions:

Preheat the oven to 400°F (200°C).

Make the chicken meatballs:

In a large bowl, combine ground chicken, diced lemongrass, chopped shallots, cilantro, fish sauce, garlic, vegetable oil, sugar, and white pepper. Mix gently until just combined. Shape into small meatballs and place them on a baking sheet lined with parchment or sprayed with nonstick cooking spray. Bake for 12–14 minutes, until cooked through and lightly browned. Remove from the oven and set aside.

Assemble the pizza:

In a food processor, combine the diced lemongrass, lime juice, fish sauce, cilantro, grated carrot, brown sugar, green Thai chile, and vegetable oil. Pulse until the mixture forms a smooth, tangy sauce.

Stretch or roll the pizza dough to fit a 10-inch cast iron skillet. Transfer the dough to the skillet and press it into the edges. Spread the banh mi–style sauce evenly over the dough, leaving a one-inch border. Arrange the cooked chicken meatballs on top of the sauce, then sprinkle with shredded mozzarella.

Bake the pizza for about 20 minutes, or until the cheese is melted and golden and the crust is cooked through. Remove from the oven and top with shredded carrots, cucumber rounds, fresh arugula, jalapeño or serrano slices, and a drizzle of sour cream if desired. Slice and serve immediately.