Place the blueberries and sugar in a bowl. Stir in to combine. Set aside and allow the berries to macerate for 30 minutes.

Preheat your grill to medium-high heat (or about 400 degrees F). If needed, brush your grill with vegetable oil to prevent sticking.

Roll out the pizza dough to a large rectangular shape.

Place the dough on the grill and close the grill lid. (if you don't have a lid, that's okay.) Cook for 2 minutes. The dough should be cooked and a bit crispy on the bottom.

Use a pair of tongs to flip the dough. Cook for another 2 minutes until the dough is cooked through.

Remove the dough to a cutting board or cookie sheet.

Take a 1-foot piece of foil and form it into a boat, creating raised sides around each edge to prevent the blueberries from spilling.

Pour the blueberries and sugar into the foil boat and spread into an even layer. Cook for 2 minutes, or until the sauce is bubbling and the blueberries are fragrant and soft.

Carefully transfer the foil boat to a baking sheet. (Take your time and don't let the blueberries spill!)

In a medium bowl, stir together the cream cheese, honey, and lemon juice until smooth. Smear the cream cheese mixture all over the top of the pizza dough. (You can do this while the blueberries cook to save time.)

Spoon the blueberries over the cream cheese. Sprinkle the blueberries with lemon zest, if desired. Serve immediately