For the dough: Put the warm water in a bowl and sprinkle with the active dry yeast and the sugar. Let rest for 10 to 15 minutes, or until the mixture is frothy.
Preheat the oven to 210°F (100°C). In a large bowl, combine the flour and salt. Make a well in the middle of the flour, then pour in the yeast mixture. Add the yogurt. Knead the dough until you reach a smooth, elastic, and only slightly sticky texture.
Gather the dough into a ball and transfer to a lightly oiled heat-proof bowl. Cover with a damp towel. Turn the oven off, put the bowl in, and close the oven door. (The residual heat will allow your dough to rise more quickly.) Let the dough rise for 30 minutes, or until doubled in size.
To assemble: In a small bowl, combine the olive oil and garlic. Set aside.
Preheat the barbecue to high heat for at least 10 minutes. Oil the grate.
Divide the dough into two portions and place one on a floured work surface. Using your hands, press the dough into a free-form crust. Repeat to create the second crust.
Grill the crusts for 2 to 3 minutes, or until they're well marked on the underside. Flip the crusts over. Brush with garlic-infused oil and sprinkle with grated Jarlsberg cheese. Distribute the fig slices. Grill for 2 minutes more, until the cheese is melted and the crusts are cooked through. (You can close the lid of the barbecue to speed up the process.) Remove the pizzas from the grill and transfer to a cutting or serving board. Garnish with sausage, cherry tomatoes, grilled corn, and coriander leaves. Season with salt and pepper and serve immediately.