As far as grilled pizza goes, I am by no means an expert but I've started to get comfortable with it over the past year. I usually roll out the dough, let it rest a few minutes, then roll it out again. No hand-tossing/stretching for me; I'm just not that skilled in the dough department. I don't necessarily need the dough to be paper-thin, but it can't be Chicago-deep. I cook one side just until it sets up, flip it, then top it. My favorite is actually just doing cinnamon-sugar on top - sort of like a grilled doughboy.
In other news - I cooked my first meal of the summer using ingredients out of my garden. Kitchen sink tacos - chourizo seitan with roasted anaheims, unroasted jalapenos and lime basil from the garden. Plus some local garlic and grilled corn. The sauce was some taco sauce I had laying around in the fridge thinned out with some homebrew IPA. It's what I call a "conversation starter lunch" when I bring the leftovers to work.