Hot Honey Chicken Crust Pizza Pocket
A crispy-edged hot honey chicken crust pizza pocket made entirely with ground chicken. High-protein, no dough, and loaded with spicy-sweet flavor.
Servings 2
Calories 614kcal
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
Calories: 614kcal | Carbohydrates: 8g | Protein: 57g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1849mg | Potassium: 1528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 393mg | Iron: 4mg