Food & Cooking Recipes Lunch Recipes Grilled Pepper and Red-Onion Pizzas Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 35 mins Total Time: 35 mins Servings: 4 On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each. Ingredients 2 medium bell peppers, cut lengthwise into eighths 1 medium red onion, cut into ½-inch rounds 2 tablespoons extra-virgin olive oil, plus more for brushing 1 log (6 ounces) fresh goat cheese, room temperature ¾ 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 Directions 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. Bryan Gardner Originally appeared: Martha Stewart Living, June 2016 Rate It PRINT