The trick is to have all your ingredients ready to go on the pizzas since you build them on the grill. On a well oiled grill, you lay down your pizza dough and cook one side fro just a few minutes. Once it's got nice brown grill marks, you flip it and quickly build your pizza; sauce, veggies, meats, cheese, then close the lid hope to heck the cheese melts. You have to keep your eye on the dough while the toppings are getting cooked and when the bottom is about to get too brown for your liking, take it off the grill and brown the top in the oven (if you want).
The top (un-cut pizza) was a red sauce pizza with fresh tomatoes, spinach, garlic, pepperoni, jalapenos and basil under way too much cheese (I got ambitious. This is the one we had to finish in the oven). The bottom left pizza had mushrooms, fresh tomatoes, grilled eggplant, and garlic over a red sauce. The bottom right pizza had a white sauce with artichoke hearts, red onion, spinach, mushrooms, and garlic.
All three were delicious and this is quite a simple way to do pizza. Not the simplest, but really tasty and fun and the prep is worth it. In the bottom right pizza you can see a bit of our grilled eggplant. We also made grilled brussel sprouts.