Ah, summer! The reader writes:

We made a grilled pizza with fresh mozz, tomatoes and basil, sprinkled with some might fine olive oil, kosher salt, and pepper. We grilled the crust on both sides first to get it crispy, then put the topping on and shut the grill. We had it on a cookie sheet inside the grill so that the bottom wouldn’t burn and it turned out beautiful. The bottom got super crispy while leaving the top every-so-slightly doughy.