Combine the yeast, sugar, warm water, and olive oil in a medium measuring cup.
Stir the flour and salt into a mixing bowl, then add the yeast mixture once the yeast has proofed. Use a rubber spatula to stir everything together.
Transfer the dough a floured work surface.
Knead the dough until smooth and soft.
Return the pizza dough to the mixing bowl and cover with a cloth, allowing it to rest at room temperature for 40 minutes.
Turn the dough onto a work surface and punch out the air bubbles, grease a baking tray with olive oil, then stretch the dough to the size of the tray.
Preheat an oven to 425 degrees Fahrenheit, then bake the flatbread pizza for 10 minutes.
Remove the dough from the oven and add all the toppings.
Return the flatbread to the oven and cook for an additional three minutes.
Once warmed through, transfer the flatbread pizza to a chopping board and top it with fresh arugula and drizzled balsamic vinegar.
Slice the balsamic chicken flatbread pizza and serve.