Grease a large baking sheet. On the baking sheet, flatten out dough ball starting from the center, taking care not to flatten the edges. Make the center of the crust as thin as possible. Crust will be 12-14 inches in diameter.
In a small bowl, combine Ragu sauce, arugula, oregano, and cilantro. Mix well.
Ladle sauce mixture onto the dough, and spread evenly. Top with mozzarella and provolone. Evenly spread grapes, rosemary, goat cheese, and pine nuts.
Bake for 11-14 minutes, until crust and cheese begin to brown, but not burn. Let cool for 2 minutes, then slice and serve.