A couple of pizzas out of our Grilled Pizzas and Piadina book.
One used some of the frozen crawfish tails, anodouille, roasted red bell, red onion, moz, fontina and parm, with a drizzle of a spicy/sweet sauce based on apricot preserves, with a garnish after cooking of cilantro. We've made this many times and both love it.
The other was a spicy/sweet canteloupe chutney, prociutto pizza with moz, fontina, parm, and gorgonzola. First time making this one. The gorgonzola was a little heavy so I'll probably halve that at the very least next time but it is definitely a make-again. Best part is we have prosciutto and melon left for snacking. There was supposed to be a garnish of chopped walnuts (which I didn't feel like looking for in the freezer) plus slices of fresh sage. I wasn't sure about eating raw sage so decided to skip that too. This was a GREAT pizza, other than having too much gorgonzola for my taste. The prosciutto got just a tiny bit crispy on the upper edges (you bundled it).
We gave the neighbors a couple of pieces of each since they were out and talking to Craig about grilling and his BGE while he was getting the coals ready to go and while he was cooking. They thought they were both great too.