Hot Honey Chicken Crust Pizza Pocket
This Hot Honey Chicken Crust Pizza Pocket is all protein, zero dough, and built to be handheld. Crispy outside, juicy center, spicy-sweet finish, and sealed around the toppings so nothing slides off.
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I had already made the flat version, and then I started wondering what would happen if I folded it in on itself.
Instead of spreading toppings across a crust, I stuffed everything inside and sealed it up. Think pizza pocket, but made entirely from seasoned ground chicken.
If you’re not in the mood for a handheld version, you can absolutely shape this into a traditional flat pizza instead. I’ve got that version on the site too.
This one is about portability. You can pick it up. Slice it in half. Dip it. Pack it.
It’s pizza, just built differently.
Why this chicken crust pizza works
Ground chicken forms a sturdy outer shell when shaped and baked at high heat. Folding and sealing the edges keeps the cheese and sauce contained, which helps manage moisture and maintain structure. Rolling the crust evenly ensures it cooks through without cracking. Letting it rest briefly after baking helps the filling settle so it stays intact when sliced or picked up.
"My husband went crazy for this!"
- Janet (email subscriber)
Recipe
Hot Honey Chicken Crust Pizza Pocket
Equipment
- Parchment Paper
Ingredients
For the crust
- 1 lb ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the toppings
- ½ cup tomato sauce
- ½ cup shredded low-moisture mozzarella
- ½ cup sliced pepperoni or spicy salami
- ½ cup sliced hot peppers
- ½ small red onion thinly sliced
- 1 teaspoon dried oregano
- ¼ cup grated Parmesan cheese
- 1 to 2 tablespoons hot honey
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix the ground chicken, Italian seasoning, garlic powder, salt, and black pepper until fully combined.
- Place the mixture between two sheets of parchment paper and roll into a thin, even circle about ¼ inch thick. Transfer to the oven with the bottom parchment underneath and peel off the top layer.
- Spread the tomato sauce in a thin layer over the raw chicken crust. Top with mozzarella, pepperoni or salami, hot peppers, red onion, oregano, and Parmesan.
- Bake for 20 to 25 minutes, until the chicken crust is fully cooked and the edges are crisp.
- Let cool for 3 to 4 minutes before slicing. Drizzle with hot honey and serve.
Notes
- Use low-moisture mozzarella to avoid excess liquid.
- Warm the hot honey slightly before drizzling so it spreads evenly.
- If you’d rather slice and serve a classic-style version, check out my traditional chicken crust pizza.
Nutrition
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