Bikini Bod Pizza Pocket

Ingredients

• 225 g ground chicken breast
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• salt, to taste
• pepper, to taste
• 60 ml tomato passata
• 35 g light mozzarella
• 25 g Parmigiano Reggiano
• 1/2 tsp avocado oil, or cooking oil of choice, a few sprays on paper and on top after cheese

Steps

1. Preheat oven to 400°F/200°C and line a baking tray with parchment paper.

2. Spread the ground chicken into a thin, even-ish oval and add seasonings.

3. Add the passata and mozzarella to one half, leaving space around the edges.

4. Fold the other half over using the parchment paper to help, then press the edges together to seal.

5. Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken. Optionally add a quick spray of olive/avocado oil on top.

6. Bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F/74°C.

   20 min

7. Transfer off the parchment onto a bare baking tray and broil until golden and crispy.