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I like making my own pizzas and have started making them almost 35 years ago.  In those days, I started out with Neapolitan style dough and later on added a bit of honey after trying Puck's pizza.  Usually made 1 big pizza in the oven using perforated pizza pan.  But even from the beginning, I preferred to load up on various topping depending on different styles I was making.  But this worked because I was using a pan that went directly into the oven.

About 4 years ago I was given an Ooni outdoor pizza oven.  Normally I make pizzas when weather is warm, not windy  or no chance of rain.  That usually means using the oven 4-5 times a year outside and every time I use it there is a learning curve.  My biggest issue is amount of topping I like to put on.  Because of that, my pizzas get heavy and cumbersome to move to the peel and peel to the outdoor pizza oven stone.  If made scarce topping like most pizza places, I can do it but that is not how we lke our pizzas. 

Grilling vegetables ahead and just put on pepperoni, sausage, ham, etc only on the pizza over the pizza sauce and cheese and bake that with Ooni oven.  Baking only takes 2-4 minutes in the Ooni.  Then scatter the already grilled vegetables on pizzas after they come out.  

I normally make 3 large pizzas in one setting.  Will be making pizzas tomorrow and plan to use this method on one pizza to see how it compares.  Any thoughts, recommendations, or insight?  

Thank you both.  I made 3 pizzas yesterday using Ooni and am definitely  getting much better at stretching the dough using my lower arm, moving it on to a peel, topping and sliding into the oven. The idea of topping with already grilled vegetables  worked but it was missing that char grilled taste.  But, much easier for heavier topping.  

PennyG, yes I do recommend Ooni but there is a learning curve.  I probably watched 5-7 youtube videos and the first two seasons produced some great pizzas as well as stuck on peel pizzas hard to move.  There were some mishaps for sure.  But the crust iis far superior to any oven baked pizzas that once you taste it, you become hooked. 

That's  a nice outdoor pizza oven FJT.  

I have an Ooni and think it's brilliant. As for toppings, I agree with the less is more principle. To make the pizza easier to move,  place the pizza base on a wooden board which had been sprinkled liberally with fine semolina. You'll find it slides off more easily when you transfer it to a peel. I bought a sheet of 5 mm plywood and cut it into 12 inch squares. I form the pizza on these and serve them in the boards too.