In a small bowl add the yeast, sugar, water (105-115 degrees) and stir to combine. Let this mixture sit until foamy.
Meanwhile, in a medium bowl, combine the flour and salt. Add the proofed yeast and the olive oil and stir with a wooden spoon until the dough begins to hold together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 minutes. Shape the dough into a ball and place into an oiled bowl. Turn the dough over so the top is oiled. Cover with plastic wrap and place in a warm area. The dough should double in 1 to 1 1/2 hours.
***You can also make the dough in a stand mixer fitted with a dough hook. Follow the steps above and reduce the kneading time to 3 minutes or until a smooth ball forms around the dough hook.
Preheat a grill to medium/high heat
Place the dough on a lightly floured work surface and divide into 4 pieces. Roll each piece into an 8 inch round (or oblong), about 1/8 inch thick. If the dough resists, cover with a clean towel and let rest for a few minutes so the gluten can relax. Brush both sides with olive oil and place on a sheet pan.
Gently place the dough onto the grill, reduce the heat to medium and cook uncovered until nice grill marks appear, about 1 ½ or 2 minutes.
Remove from the grill and place cooked side up on the sheet pan.
Spread about 1-2 tablespoons of the fig preserves on the dough and then crumble about 1/4 of the goat cheese and 1/4 of the pine nuts over the top.
Carefully put the pizza back on the grill, cover and cook until the bottom is crisp and the toppings are heated through, about 5 minutes.
Finish the pizza with 3 slices of prosciutto and 1/2 cup of the arugula.