Place a pizza stone, if you are using one, on the lowest rack of the oven. Preheat the oven to 450°. Allow the stone to heat for at least 30 minutes.

Heat a grill pan over medium heat.

Brush the cut sides of the fennel with olive oil, and season with salt and pepper to taste. Grill on both sides until caramelized and tender. Allow to cool and then cut into bite-size pieces.

Roll out the pizza dough into a 10-inch round. Transfer the crust to a cornmeal-dusted pizza peel if you will be baking it on a pizza stone. Otherwise, place the dough on a cornmeal-dusted sheet tray.

Brush the dough with the garlic grapeseed oil, and then sprinkle with the grilled fennel pieces. Top with the artichokes and pecorino.

Slide the pizza from the peel onto the pizza stone, or place the sheet tray in the oven. Bake until the crust is golden brown, 10 to 15 minutes.

As soon as the pizza comes out of the oven, top with the prosciutto and arugula. Cut into slices and serve.