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