New This Month

Grilled Pepper and Red-Onion Pizzas

On a hot grill these pizzas cook up quick. Grilling them one at a time ensures just the right amount of char on each.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2016


  • 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


  1. 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.

  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. 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.

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