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.