2 Peppers (Red, Yellow or Green), cut lengthwise into eighths for you at the Fresh Divide!
1 cup arugula
1 medium red onion, diced for you at the Fresh Divide
2 Tbsp extra-virgin olive oil, plus more for brushing
3/4 cup finely grated parmesan
1 log (6 ounces) fresh goat cheese, room temperature
1 Tsp lemon zest, plus 1 teaspoon juice
1 lb store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
Red-pepper flakes for serving
Heat grill to medium-high. Toss peppers and onions with 1 Tbsp oil; grill flipping once, 7 to 10 minutes. Combine goat cheese, parmesan, lemon zest & 2 Tsp oil.
Generously brush a rimmed baking sheet with oil. Stretch one piece of dough into an 8-inch oval on sheet. Brush top with oil; season with salt.
Brush grates with oil. Grill pizza, top-side down, until bubbles form, 1 to 2 minutes. Flip; dollop with a quarter of cheese mixture, peppers, and onion. Grill, moving occasionally with tongs, until cheese melts and bottom is crisp, 1 to 2 minutes.
Repeat with remaining dough.
Toss arugula with lemon juice and remaining 1 Tsp oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve & enjoy!