Bikini Bod Pizza Pocket
À propos
A high-protein pizza pocket made from seasoned ground chicken, filled with tomato passata and mozzarella, then finished with Parmigiano Reggiano and broiled until crispy.
Ingrédients
Instructions étape par étape
SignalerPrepare and fill
Preheat the oven to 200°C and line a baking tray with parchment paper.
Spread the ground chicken into a thin, even oval on the parchment and season it with garlic powder, Italian seasoning, salt, and pepper.
Add the tomato passata and mozzarella to one half of the chicken, leaving space around the edges.
Fold the other half over using the parchment paper to help, then press the edges together to seal.
Bake and finish
Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken. Optionally, add a quick spray of avocado oil or cooking oil on top.
Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 74°C.
Transfer it off the parchment onto a bare baking tray and broil until golden and crispy.
Équipement nécessaire
