Heat a cast-iron skillet over medium-high heat. Add the oil and chicken, and sprinkle with 1 teaspoon each salt and pepper. Cook for 4 minutes, until fully cooked.
Scrape the chicken into a mixing bowl along with the Parmesan, Buffalo sauce and scallions. Mix and then cool for 10 minutes.
Roll out pizza dough and cut into four 4-inch squares. Place a slice of mozzarella in the center of each square and top with the filling. Brush the edges of the dough with egg wash and fold over the sides to seal.
Place the pockets on a cookie sheet and bake for 10 to 12 minutes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.