GrillGrates amplify heat, eliminate hot spots, and block flareups. This is the concept behind the expensive new infrared grills. A must add-on for all gas grills. 
Grilled Pissaladiere: Provençal Caramelized Onion Pizza
Not all great pizza comes from Italy. Provence, the region of southern France that meets the Mediterranean, makes notable pizza called pissaladiere. Here's a typical one. Notice there is no sauce or cheese. But with the sweet onions and salty anchovies, there is plenty of fun!
Before you start, I recommend you read my article The Zen of Grilled Pizza (Pizza alla Griglia).
Makes. 1 (14") pizza
Preparation time. 15 minutes (not counting the time needed to make dough or the caramelized onions)
Cooking time. 15 minutes
Ingredients
16 ounces pizza dough
2 tablespoons extra virgin olive oil
12 niçoise or Kalamata olives, pitted and chopped
6 canned anchovy filets, rinsed, patted dry, chopped
2 teaspoons chopped fresh rosemary, thyme, or oregano
1 cup caramelized onions
2 pinches coarse salt
1/4 teaspoon freshly ground black pepper
Optional. Add 1/4 cup chopped sundried tomatoes or 1/2 teaspoon crushed red pepper. Add some garlic to the onions for the last 5 minutes of the time you cook them.
Method
1) Make the dough the day before. The caramelized onions can also be made a day ahead.
2) Preheat the grill to high. Shoot for 450 to 500°F.
3) Coat the pan with oil. Spread the dough out with your hands, and don't worry if it is not perfectly round. With a pastry brush or spray bottle, lightly coat the top with olive oil. Sprinkle the herbs on the dough first. This is important so the moist onions keep them from burning. Then add the olives, anchovies, caramelized onions, salt, and pepper. I know you want to, but don't skip the anchovies.
4) Bake, cut, and serve.
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