Place a pizza stone or heavy baking sheet in the oven. Preheat oven to 450 degrees (keep pizza stone or baking sheet in the oven as it preheats).
Sprinkle both sides of chicken evenly with black pepper and salt. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add the chicken to thepan; saute 3 minutes on each side or until the chickenis done. Let the chicken stand 10 minutes, and slice thinly against the grain.
Combine 1 tablespoon extra virgin olive oil and 2 tablespoons thinly vertically sliced fresh garlic in a skillet over medium-low heat; cook for 2 minutes of just until fragrant, stirring constantly (do not brown the garlic).
Roll the dough into a 14 x 9 inch rectangle or a 14 inch circle on a lightly floured surface; pirce dough with a fork. Brush the uncooked pizza dough with the garlic-oil mixture. Sprinkle dough evenlyu with the fontina cheese and crushed red pepper, leaving a 1/2 inch border. Carefully remove the pizza stone from the oven. Sprinkle corn meal over the pizza stone; place the dough on the pizza stone.
Bake at 450 degrees for 4 minutes or until the cheese melts. Carefully remove the partially cooked crust from the oven; arrange the chicken on the crust, leaving a 1/2 inch border.
Bake an additional 5 minutes or until the crust is golden and crisp.
Meanwhile, place arugula in a medium bowl; drizzle with 1 teaspoon olive oil and lemon juice. Sprinkle with 1/8 teaspoon kosher salt. Toss.
Arrange the slice prosciutto evenly over the golden brown pizza; top with arugula mixture. Slice the pizza. Serve immediately.