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1
In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes.
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2
Add the salt and 3 cups of flour and stir until a really stiff dough forms.
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3
Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.
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4
Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.
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5
Punch down the dough.
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6
Roll it into 4 balls.
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7
Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes.
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8
In a blender, puree the canned tomatoes with the oregano; season with salt and pepper.
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9
Light a grill.
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10
Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick.
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11
Transfer the round to a large, oiled baking sheet and brush with oil.
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12
Repeat with the remaining 3 balls of dough.
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13
Set all of the toppings near the grill.
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14
Rub the grate with oil.
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15
Carefully drape two of the pizza dough rounds over the grill and cook over low heat until golden on the bottoms, about 3 minutes.
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16
Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola.
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17
Close the lid and grill over low heat until the pizzas are lightly charred on the bottoms, the cheese is bubbling and the pancetta is just beginning to brown, 4 minutes.
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18
Transfer the pizza to a baking sheet.
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19
Repeat with the remaining dough and toppings.
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20
Return the pizzas to the grill, cover and rewarm until crisp, 1 minute.
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21
In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper.
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22
Scatter the figs and arugula over the pizzas and serve.
