Preheat oven to broil. Heat oil in a skillet over medium heat. Add onions and sauté over medium-low heat until soft, about 20 min.
Meanwhile, place whole yellow peppers on a baking sheet. Broil, turning once or twice, until skin is blackened on all sides, about 10 min. When peppers are cool enough to handle, peel off charred skin, core and quarter.
Heat flatbread according to package directions. Top with sautéed onions, fresh arugula and yellow pepper pieces. Sprinkle with goat cheese, pine nuts and pepper.
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