Preheat grill to medium-high heat. Lightly sprinkle doughs with flour if needed and stretch doughs out into a thin oval-ish shape. No need to be perfect… it’s rustic! Make sure dough is equal thickness throughout so it cooks evenly.
Oil grill grates (I do this by pouring a bit of oil onto a wad of paper towels and very quickly brushing it over the grates) and lay each dough on grill. Let cook about 2 to 4 minutes, until grill marks appear and the dough easily releases from the grill. Use tongs to flip dough over and cook on other side another 2-4 minutes, until dough is completely cooked through. Remove pizza from grill.
Meanwhile, whip together goat cheese, cream cheese, and extra virgin olive oil until it is light and fluffy. Season with Kosher salt and freshly ground black pepper.
Spread whipped goat cheese on grilled pizza dough, and top with grilled corn, scallions, and fresh blueberries. Scatter basil over pizza, slice, and devour.
*you can find pizza doughs at most supermarkets or just visit your local pizzeria… most will sell you pizza dough no problem!