BBQ Chicken, Caramelized Onions & Arugula Flatbread



8 each Prepared pizza dough, 115-g balls
1 cups Kraft BBQ Sauce
2 large Onions, sliced
2 cups Oil, divided
2 lb. Bone-in chicken thighs, skin on
1 cups Kosher salt
1/2 cups Black pepper
1 qt. Arugula
1/2 cups Red onions, diced


Preparation Steps
  • 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.
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