Anthony,
In regards to tips for a good grilled pizza. One of the first things I do is to pre cook my sausage and pepperoni in a skillet and drain well. Even if I'm making it in a conventional oven. You just wouldn't believe how much grease comes out of pepperoni. That prevents you from ending up with a soggy crust and maybe a grease fire under your pizza.
The next is kinda up to you depending on how you like your crust. Your favorite crust will work fine. The trick is in how crispy you want it which relates it how much direct heat you give your pizza. Obviously, the more direct heat the crispier the crust.
The toppings are all yours. However, the thicker the pizza, the longer cooking time and possibly lower temperature that will be needed to prevent burning while at the same time cooking all the way through. It's no different than meat, the bigger the hunk of meat, the lower and slower you need to cook it to prevent it being done, or burnt on the outside and raw in the middle.
That's the best tips I know to give you, and as always for me it's charcoal. It kinda gives it that wood fired oven flavor.
HAVE FUN WITH IT!
TTFN,
CHUCK