BBQ Chicken, Caramelized Onions & Arugula Flatbread

BBQ Chicken, Caramelized Onions & Arugula Flatbread
Yield:
16 pizzas or 32 servings, 1/2 pizza (211 g) each

Ingredients

Ingredients Weights Measures
prepared pizza dough, 115-g balls 4 lb. [1.8 kg] 16 each
Kraft BarBQ Sauce 20 fl oz [565 g] 2 cups [500 mL]
Bull's-Eye Bold Original Barbecue Sauce 20 fl oz [565 g] 2 cups [500 mL]
onions, sliced 4 lb. [1.8 kg] 4 large
oil, divided 2 fl oz [60 g] 1/4 cup [50 mL]
bone-in chicken thighs, skin on 4 lb. [1.8 kg]
kosher salt 4 g 2 tsp. [10 mL]
black pepper 2 g 1 tsp. [5 mL]
arugula 8 oz. [225 g] 2 qt. [2 L]
red onions, diced 4 oz. [115 g] 1 cup [250 mL]
prepared pizza dough, 115-g balls 2 lb. [900 g] 8 each
Kraft BarBQ Sauce 10 fl oz [285 g] 1 cup [250 mL]
Bull's-Eye Bold Original Barbecue Sauce 10 fl oz [285 g] 1 cup [250 mL]
onions, sliced 2 lb. [900 g] 2 large
oil, divided 1 fl oz [30 g] 2 Tbsp. [30 mL]
bone-in chicken thighs, skin on 2 lb. [900 g]
kosher salt 2 g 1 tsp. [5 mL]
black pepper 1 g 1/2 tsp. [2 mL]
arugula 4 oz. [115 g] 1 qt. [1 L]
red onions, diced 2 oz. [60 g] 1/2 cup [125 mL]

Directions

Place pizza dough in lightly oiled pan; cover until ready to use. (Refrigerate if not using within 2 hours.)

Mix barbecue sauces until blended.

Cook onions in 2 Tbsp. (30 mL) oil (or in 1 Tbsp. [15 mL] oil for trial recipe) in large sauté pan on low heat 45 min. or until caramelized. Remove from heat; set aside.

Season chicken with remaining oil, salt and pepper. Roast in 400ºF (200ºC) convection oven until done (170ºF [77ºC]); cool. Remove chicken skins; set aside. Shred chicken into bite-size pieces.

Cut chicken skins into 1/2-inch-wide strips; flash fry in 350ºF (180ºC) oil until crisp. Drain.

For each pizza: Heat pizza stone in 400ºF (200ºC) standard oven.

Roll out and stretch 1 ball of dough into 14-inch round; place on pizza peel. Spread dough with 2 oz. (60 g) sauce; top with 2 oz. (60 g) onions and 3 oz. (85 g) shredded chicken. Transfer to hot pizza stone.

Bake 10 to 12 min. or until crust is crisp and golden brown around edge. Remove from oven with pizza peel. Cut into 8 pieces. Top with 1/2 cup (125 mL) arugula, 1 Tbsp. (15 mL) diced onions and about 5 strips fried chicken cracklings.

Kraft Kitchens Tips

Serving Suggestion
Dress the arugula lightly with vinaigrette before using as directed.

569972 : 145435

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Nutritional Information
Calories
 300
Total fat
 9 g
Saturated fat
 2 g
Cholesterol
 30 mg
Sodium
 850 mg
Carbohydrate
 45 g
Dietary fibre
 2 g
Sugars
 16 g
Protein
 13 g
Vitamin A
 4 %DV
Vitamin C
 15 %DV
Calcium
 2 %DV
Iron
 20 %DV