Pizza dough in lightly oiled pan; cover until ready to use. (Refrigerate if not using within 2 hours.)
Barbecue sauces until blended.
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.
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.
Chicken skins into 1/2-inch-wide strips; flash fry in 350ºF (180ºC) oil until crisp. Drain.
For each pizza:
Pizza stone in 400ºF (200ºC) standard oven.
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.
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.