In a stand mixer bowl, combine yeast and warm water (like warm bath water). Add honey and salt. Attach the dough hook and mix on the lowest speed for 30 seconds until everything is mixed.

Gradually add 2 ½ cups of flour. While combining, add 2 tablespoons of olive oil and 1 teaspoon of garlic powder. Mix until combined. Allow the mixture to beat on low speed for 10 minutes. This will knead the dough, so you don't have to do it manually!

While the dough is kneading, take approximately 1 tablespoon of olive oil and use it to coat a large-sized bowl. After 10 minutes, the dough should be clinging to the hook. Place the dough in the oiled bowl. Cover with a damp dish towel or saran wrap sprayed with nonstick cooking spray. Let it sit in a warm, dark area for 1 hour to rise. You can use the oven for this—turn it on to the lowest temperature for 3 minutes, turn it off, and leave the dough there to rise.

After the hour is up, and your dough has almost doubled in size, pull it from the oven and preheat the grill to 425°F.

Lay down a large piece of parchment paper on a flat surface and sprinkle with flour. Roll out the dough to the desired thickness. Roll up the edges to create a crust.

Drizzle on the olive oil and use a pastry brush or spoon to spread the oil on the crust. Evenly spread out the brie cheese. Spoon out a generous amount of jam (about half of the jar).

Slide the parchment paper with the pizza onto a baking sheet and transfer to the grill. Close the lid and grill for 5-10 minutes, checking to ensure the bottom is not burning.

Once cooked through, remove the pizza from the grill. Top with prosciutto and arugula, slice, and serve!