Pizza on the Grill

Yesterday, we decided to try cooking pizza on the barbecue. There are many different ways and methods of doing this. Toppings: are they put on before, after, or during cooking? Cooking temperature: high, low, blazing hot, or indirect heat? Cooking method: directly on the grill or on a pan, rotated, flipped, or left alone? Recipe: thick crust, rising crust, or thin crust?
Well, here is what we chose: a thin crust pizza, pre-topped, cooked at a high temperature on a pan, rotated at half time. This ended up working quite well for us. The crust was thin and very crispy and the pizza cooked to perfection in a reasonable amount of time. One problem we had was parts of the crust got a little bit burnt, but we figured if we used a double layer of pans next time, this would solve the problem. We cooked two pizzas at once, so the baking pans (just regular cookie sheets, greased and floured) jutted out of the barbecue just a tad. We simply rotated them half way through so both ends of the pizzas would cook evenly, and they did.
I used my regular, trusted pizza dough recipe, but made only half as much as the usual (and by the usual, I mean a double batch) so it could be stretched into a thin crust for a little something different. I really enjoyed the crispiness of the crust and the slightly smokey barbecue flavour. Next, I topped the dough with pizza sauce to within an inch of all the edges, and each family member decorated their own piece with their favourite toppings. The toppings we had on hand were: onion, green pepper, mushrooms, broccoli florets, sliced fresh tomatoes, ham, pepperoni, salami, and of course, grated mozzarella cheese! Then my father, the barbecue master, grilled them for about 20 minutes, at a temperature hovering around 425F. Delicious!