Pizza with no plate setter or stone

Here is a pizza I did last night directly over the fire on a raised grid. No plate setter or pizza stone. Got the egg to 400 degrees then closed the bottom vent so the flames would die down....no top on. Put the store bought dough directly on the grid for 4 minutes, until slightly brown. Took off, flipped over and added the toppings of sauce, Mexican cheese, red peppers and vidalia onions. Got the egg to 550, closed the bottom vent and put the pizza back on for a total of 7 minutes, turning once. I think I used a lot less lump doing it this way, and the wife loved it since the bottom was a slight bit crunchy Here are the results:

You can see the grid marks from the initial grilling


The bottom on the peel


Finished