Defrost American Flatbread Pizza according to package directions, and preheat oven to 425 degrees.
In a 9” x 13” casserole dish, toss 2 cups thinly sliced red, yellow, green, and orange bell peppers, ½ cup red onion, 1 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, 1 tsp of dried Italian seasoning, and a pinch of salt and pepper and roast in the oven for 10 mins Remove from oven, stir well, and move to the lower rack.
Add the defrosted Uncured Pepperoni and Uncured Bacon American Flatbread Pizza to the top rack and continue to cook the peppers while cooking the pizza according to package directions.
While the pizza and peppers are cooking, combine ricotta cheese, fresh herbs, salt and pepper, lemon juice and zest, and stir together until well mixed and set aside.
Pull the pizzas from the oven and immediately top with the roasted pepper mixture and large dollops of lemon ricotta. Allow the pizza to cool and the ricotta to warm up and slightly melt across the flatbread then top with 2 cups of fresh arugula and curls of freshly shaved Parmesan cheese. Serve immediately.