Preheat a grill to medium heat OR preheat an oven with a pizza stone to 500 degrees. Generously flour a pizza peel or the back of a large sheet pan, and place one ball of dough in the center. Use your hands to gently press the mound into a larger circle. Pick it up and rotate it around in your hands, delicately stretching it until it has reached the desired size and thickness. I try to make mine as thin as possible, but if it's your first time, I suggest going a bit thicker to prevent tears.
Lay the dough on the floured pizza peel and spread ¼ of the creme fraiche out in an even layer. Tear pieces of the fresh mozzarella and scatter them around the pie. Next, tear a few pieces of prosciutto and arrange them around, followed by a sprinkling of sweet corn and Parmigianno.
Take the peel outside to the grill (or oven) and use a quick jerking motion to slide it directly onto the grates (or pizza stone if using the oven). Turn the heat down (on the grill only - keep the oven hot) and immediately close the lid. Let it cook, without peaking, for 10 minutes. After 10 minutes, check it and rotate it if it's not cooking evenly. Close the lid and continue to cook until the crust is crispy and the cheese is fully melted, but try to avoid peeking as that will hinder the top from cooking.
Slide the peel under the pizza and remove it from the grill, then slide it off onto a cutting board. Sprinkle with the tarragon, then let sit for a few minutes before cutting - this will allow it to set up a bit so it doesn't ooze everywhere. Repeat with the remaining dough and toppings, and serve hot or at room temperature.