In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.

Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky.

Using your hands, form the dough into a ball and work in the additional ½ cup flour, kneading it on a floured surface for a few minutes.

Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.

Preheat the grill to the highest setting. You want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.

Now comes the time when you need to be prepared! Have the fig jam ready, cheese grated and arugula torn.

Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.

Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it out a bit more if needed but making sure the entire bottom is floured/cornmeal very well.

Spread the fig jam on the dough, leaving a 1-inch border. Top with the grated cheese and the prosciutto slices.

Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it to evenly cook.

Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Top with finely grated parm.

In a bowl, stir together the arugula greens, lemon juice, olive oil and a big pinch of salt and pepper. Toss in the shaved parm.

Top the pizza with the arugula salad. Slice and serve!