I don't have a kettle pizza, so I had to improvise. From Nate I've learned that elevating the pie in the dome lid is important to cook the top and melt the cheese before the bottom gets cooked (my first attempt was a disaster). I think I've got it down pretty good now.
I put a full chimney around 2/3-3/4 of the bowl of the kettle with one of the flip up sides of the cooking grate at the back and use the charcoal baskets as my lifters to hold the pizza stone (my pizza stone is 12"x15") away from the screaming coals
Put the stone on the charcoal baskets, close the lid, and let it preheat for about 15 minutes. My dome therm says 500 degrees.
Right before I slide on the pizza I throw in a baseball sized chunk of hickory and let it just start to burn/smoke. About 15 minutes later, rotating the stone/pie halfway through, this came out:
It had red and white sauce, sliced mozzarella, shaved asparagus, red onions, sliced jalepeņos, cherry tomatoes, and hot Italian sausage crumbles. After it cooled a bit we added some roughly chopped arugula and a drizzle of olive oil but pieces got snatched before I could get pics. The crust had good crunch.
This set up isn't ideal - you have to lift the lid a decent amount, but it works pretty well until I further accessorize my kettle