BBQ Chicken, Caramelized Onions & Arugula Flatbread

• 16 each prepared pizza dough, 115-g balls
• 2 cups Kraft BarBQ Sauce
• 2 cups Bull's-Eye Bold Original Barbecue Sauce
• 4 large onions, sliced
• 1/4 cup oil, divided
• bone-in chicken thighs, skin on
• 2 tsp. kosher salt
• 1 tsp. black pepper
• 2 qt. arugula
• 1 cup red onions, diced

1. Place pizza dough in lightly oiled pan; cover until ready to use.
2. (Refrigerate if not using within 2 hours.)
3. Mix barbecue sauces until blended.
4. Cook onions in 2 Tbsp.
5. (30 mL) oil (or in 1 Tbsp.
6. 15 mL oil for trial recipe) in large saute pan on low heat 45 min.
7. or until caramelized.
8. Remove from heat; set aside.
9. Season chicken with remaining oil, salt and pepper.
10. Roast in 400 degrees F (200 degrees C) convection oven until done (170 degrees F 77 degrees C); cool.
11. Remove chicken skins; set aside.
12. Shred chicken into bite-size pieces.
13. Cut chicken skins into 1/2-inch-wide strips; flash fry in 350 degrees F (180 degrees C) oil until crisp.
14. Drain.
15. For each pizza: Heat pizza stone in 400 degrees F (200 degrees C) standard oven.
16. Roll out and stretch 1 ball of dough into 14-inch round; place on pizza peel.
17. Spread dough with 2 oz.
18. (60 g) sauce; top with 2 oz.
19. (60 g) onions and 3 oz.
20. (85 g) shredded chicken.
21. Transfer to hot pizza stone.
22. Bake 10 to 12 min.
23. or until crust is crisp and golden brown around edge.
24. Remove from oven with pizza peel.
25. Cut into 8 pieces.
26. Top with 1/2 cup (125 mL) arugula, 1 Tbsp.
27. (15 mL) diced onions and about 5 strips fried chicken cracklings.

pizza, barbq sauce, barbecue sauce, onions, oil, chicken, kosher salt, black pepper, arugula, red onions

Taken from www.kraftrecipes.com/recipes/bbq-chicken-caramelized-onions-arugula-flatbread-145435.aspx (may not work)