You can make the dough up to two days ahead and refrigerate it in a sealed container. Let it reach room temperature before you attempt to stretch it into pizza rounds.
Colavita makes a roasted garlic olive oil, a chardonnay vinegar and a white balsamic glace infused with white truffles. Any kind of olive oil can be used to brush the dough. If you cannot find chardonnay vinegar feel free to use any kind of wine vinegar to toss the arugula in. The white balsamic glace can be replaced with any kind of balsamic vinegar glaze.
It is helpful to use tongs and a spatula for cooking the pizza on the grill. I prefer to use a gas grill for this recipe because the temperature is easier to control.