Preheat the grill to 500.
In a small jar, add oil and minced garlic. Set aside.
Stretch or roll your dough out on a lightly floured surface.
Brush one side of the dough with olive oil. Place oil side down on the grill.
Brush the top of the dough with a thin layer of olive oil. Let the dough cook for about 3 minutes, with the lid off, or 1 to 2 minutes with the lid on. Use tongs to check dough making sure it doesnr burn. You want grill marks on it and it should be just set.
Flip the dough over with the tongs. The dough should come up easily and flip without tearing. Brush a generous amount of garlic oil on the top.
Drop tablespoons full of ricotta across dough and arrange slices of prosciutto. Sprinkle with mozzarella cheese.
Close the lid and cook for 3 to 5 minutes. Check on the pizza mid way and move pizza to a cooler part of the grill or turn the heat down if the dough is starting to get too dark.
Using tongs, remove the pizza from the grill when edges are crisp and the cheese is melted. Let cool for 2 minutes and then add baby arugula to the top. Cut, serve and enjoy.