Grilled Pepper and Red Onion Pizza

Enjoy the convenience of The Fresh Divide! You pick and we prep your fresh produce to your recipe specifications!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Repeat with remaining dough.
  5. 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!