I had a recipe years back (mid '90s) from Food & Wine magazine for grilling pizza. I did it on the kettle with coals on one side of the grill. Their suggestion was to grill one side of the dough first, take it off, top the cooked side (not real heavy on the toppings), then put it back on the grill. I remember keeping one edge in the cool side and turning it to cook it. Came out great. One of them that I liked was topped with broccoli, sausage, and mozzarella cheese.