We love pizza on the grill. We have a cast iron pan that sits on the
grill, I think it's about 9 or 10 in. square, but that's OK since we
always do individual sized pizzas. I roll out the dough into about 8
inch circles, then "pre-bake" them on the pan for a few minutes on
each side. Then each diner puts on their own toppings. After that,
the pizzas go directly on the grill to finish cooking, and for this
step I close the cover.
I can't really give timing, just go by appearance; by pre-baking the
crust you don't need to worry about that getting cooked through, so
it's just a matter of how melty the cheese, if you use that, and how
brown the bottom of the crust, so check frequently.
Namaste
Sue