Tried this for the first time last night, and I swear the crust was the best I've ever had. Sandy found a generic pizza crust recipe, and son Jimmy made the tomato sauce from our home-canned Romas (that may have been the difference), seasoned by the "throw some of this in it" method. Toppings were anything that sounded good on pizza; cheeses, pepperoni, sausage, onions, green and black olives, mushrooms, etc. We had four pizzas with different mixes of toppings and cheese, and all of them were good. Grilling was about ten minutes, until the crust looked done.
I don't know if the charcoal added flavor or not, but they sure were tasty.