In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas – this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat oven to 375 degrees. (I actually used a pizza stone and heated my oven to 450 degrees, and baked for 15 minutes. If you’re just using a baking sheet, follow the directions below for baking and set to 375 degrees.)
Assemble the dough on a peel or baking sheet. Cover with a drizzle of olive oil and the garlic cloves, then spread on half of the fontina cheese. Add figs and bacon all over the pizza, then top with remaining fontina and blue cheese. Place in the oven and bake for 25-30 minutes, until cheese and crust is golden and bubbly. Remove and let cool for 5-10 minutes. Toss the arugula with olive oil, salt and pepper, then add on top of pizza. Serve!