In a covered medium saucepan, cook corn in a small amount of boiling water for 2 minutes. Add green beans; cook about 5 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again.
In a medium bowl, combine corn mixture, arugula and sweet pepper. For vinaigrette, in a small screw-top jar combine lemon juice, oil, salt and ground pepper. Cover and shake well.
Spread Whole-Wheat Individual Pizza Crusts with pizza sauce; sprinkle with cheese. For a charcoal or gas grill, place pizzas on the grill rack directly over low heat. Cover and grill 2 to 3 minutes or until heated through and cheese is melted. Remove from grill. Top with vegetable mixture and drizzle with vinaigrette.