Pasta, I've grilled a lot of pies and I like your tips on precooking one side. Only problem I always encounter is ensuring you have your toppings baked enough (especially the cheese). I recommend "marking" the crust so you have some grill marks, topping it (keep it sparse for grilled pizzas), then turn down the temp on the grill if possible, make sure it's covered and you'll have a very even cooked pizza.
One of the other great opportunities to grilling pizza is to grill your toppings beforehand whether they're meat of veg. Also, if you have some wood chips, smoke some tomatoes and crush them up to make the sauce. MMMMMM!
If you're at all curious:
<--- this pie is from our restaurant.