BBQ Roasted Chicken with Caramelized Onions & Arugula

BBQ Roasted Chicken with Caramelized Onions & Arugula
16 pizzas, 1/2 pizza each


Ingredients Weights Measures
prepared pizza dough, 4-oz. balls 4 lb. 16 each
OPEN PIT Original Restaurant Recipe Barbecue Sauce 20 oz. 2 cups
OPEN PIT Hickory Smoke Barbecue Sauce 20 oz. 2 cups
onions, sliced 4 lb. 4 large
oil, divided 2 fl oz 1/4 cup
Boneless chicken thighs, skin on 4 lb. -
kosher salt - 2 tsp.
black pepper - 1 tsp.
arugula 8 oz. 2 qt.
red onions, diced 4 oz. 1 cup


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. oil (or in 1 Tbsp. oil for trial recipe) in large saute 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 convection oven until done (165ºF); 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 oil until crisp. Drain.

FOR each pizza: Heat pizza stone in 400ºF standard oven.

ROLL out and stretch 1 ball of dough into 14-inch round; place on pizza peel. Spread dough with 2 oz. sauce; top with 2 oz. onions and 3 oz. 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 arugula, 1 Tbsp. diced onions and about 5 strips fried chicken cracklings.

Kraft Kitchens Tips

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

Nutrition Information

Total fat
 10 g
Saturated fat
 2 g
 50 mg
 850 mg
 46 g
Dietary fiber
 2 g
 14 g
 15 g
Vitamin A
 4 %DV
Vitamin C
 4 %DV
 4 %DV
 4 %DV