In a
small fry pan over low heat, warm the olive oil. Add the garlic,
then remove the pan from the heat.

Heat
the grill to medium and place the pizza stone onto the grill.
Brush both sides of the pizzas with the garlic oil and place onto
the stone. Grill until golden brown on both sides, about 1 minute
per side.

Lightly
brush the dough with more of the garlic-infused olive oil. Scatter
the mozzarella and Parmigiano-Reggiano cheeses evenly over the
dough, leaving a 1/2-inch border. Arrange half of the tomatoes on
top.

Carefully
slide the pizza onto the preheated pizza stone, cover the grill
and bake until the crust is golden brown. Be careful not to burn
the bottom of the pizza dough, Scatter the remaining tomatoes, the
arugula and basil on top and season with salt. Using the pizza
peel, transfer the pizza to a cutting board and cut into slices.
Serve immediately.

Serves
2 to 4.