In a large bowl, toss together the tomatoes, onion, garlic and 1 tbsp. EVOO; season with salt and pepper.
Drizzle the remaining 1 tbsp. EVOO on a baking sheet; turn the dough disks in the oil. Press each disk into a 10-inch round.
Place the dough on the grill, cover and cook until it bubbles on top and grill marks appear underneath, about 3 minutes. Flip the crusts and top with the blue cheese and mozzarella. Cover and grill until the cheese is melted and the crusts are golden, about 5 minutes.
Add the romaine and basil to the tomato mixture and toss to dress. Top the pizzas with the salad.