Grilling on the pizza stone reminds me of that crispy-bottomed, Pizza Hut-style pan pizza, so I went old-school with the toppings. Crushed San Marzano tomatoes on the base, shredded mozzarella from a bag (fresh mozz can leak a lot of moisture), canned black olives, pepperoni, and crumbled hot Italian sausage. I also added some powdery cheese from a green plastic can because nostalgia sometimes trumps quality.
If there’s a thermometer on your grill, make sure it’s reading at 550 degrees or above. That’s about the lowest temp you should ever be cooking a pizza. If there’s no thermometer, trust your instincts. Throw the pizza stone in the middle of the grill, close the lid as fast as you can, and don’t open it for at least four or five minutes. The more you check on your pizza, the more heat you let out, and the more likely it is to horribly disappoint you.