Chicken Crust Pizza Pocket
Serves 1
Directions
- 1Preheat your oven to 200°C / 400°F and line a baking tray with parchment paper.
- 2Spread the chicken mince into a thin oval and season.
- 3Add the passata and mozzarella to one half, leaving a little space around the edges.
- 4Use the parchment paper to fold the other half over, then press the edges together to seal.
- 5Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken.
- 6Give it a quick spray of oil and bake for around 20 minutes, or until the chicken reaches 74°C / 165°F internally.
- 7Transfer it onto a bare baking tray and grill/broil for a few minutes until golden and crispy.
Ingredients
- 225 g ground chicken breast
- 1 tsp garlic powder
- 1 tsp italian seasoning
- salt
- pepper
- 60 ml tomato passata
- 35 g light mozzarella
- 25 g parmigiano reggiano
- 1/2 tsp avocado oil
Equipment
baking trayparchment paperoven
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