There is a reason for only an unbaked pizza picture, and it involves a grill that easily exceeded the recommended 500F temperature for pizza grilling. I slid it parchment and all into the grill and baked it on an Emile Henry pizza stone. I am pretty sure we ate some charred parchment paper along with the crust. The second pizza fared much better with some tweaking of the burners and closer monitoring. That was the kale pizza--good but I wish I had burned it instead of the squash pizza.
I topped both with a béchamel sauce. The squash pizza had sliced butternut squash that I had roasted earlier in the day and crumbled goat cheese. I sautéed the kale for the second pizza with a little garlic and paired it with grated grana padano. I have two more pizzas worth of dough in the fridge--if only I weren't on call we could have the best Superbowl pizzas ever. Instead we are having 5 Guys burgers and fries and praying my pager doesn't go off mid meal. I am counting on the big game to keep spurious answering service calls at bay.
Here's a recipe for one of the pizza doughs I have tried from the Artisan Pizza and Flatbread in 5 Minutes a Day. Their dough is among the most forgiving pizza dough I have ever worked with, unless you put it on a 700F grill.