Ingredients
2 medium bell peppers, cut lengthwise into eighths
1 medium red onion, cut into 1/2-inch rounds
2 tablespoons extra-virgin olive oil, plus more for brushing
1 log (6 ounces) fresh goat cheese, room temperature
3/4 cup finely grated Parmesan
1 teaspoon lemon zest, plus 1 teaspoon juice
1 pound store-bought pizza dough, divided into 4 pieces
Coarse salt and freshly ground pepper
1 cup arugula
Red-pepper flakes, for serving
Preparation
Heat grill to medium-high. Toss peppers and onion with 1 tablespoon oil; grill, flipping once, 7 to 10 minutes. Combine goat cheese, Parmesan, lemon zest, and 2 teaspoons 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 teaspoon oil; season with salt and pepper. Top pizzas with arugula and sprinkle with red-pepper flakes; serve.
