I have smoked pizza on several occasions. I have a huge garage and we often party over there. It's also where my smoker and charcoal grill live. Smoked pizza can be done well, but it CAN be a PIA. My smoker will go to 300F, but at that temp it takes too long to brown the crust, and so the toppings dry out. Now I'll tell you what I do. You can laugh, or call me nuts, but with enough beer, here is how it's done:
Make your favorite crust recipe. Either grill the crust on both sides or prebake it in the oven until browned to your liking (only takes a few minutes on the grill with no pan under it). Take it off the fire and pile the pizza ingredients on the prebaked crust as usual. Smoke with your favorite wood until cheeze melts (different times for different temps, but all of our smokers will get hot enough to eventually melt the cheeze). You will need very little smoke; everything on the pizza picks up smoke very readily, so don't use much wood.
OK, by this time I've slammed down a few home brews, so the last step is the odd one. I fire up a propane torch and lightly brown the top of the pizza to my liking. Just remember that the browness is proportional to the length of time the torch hits the cheeze, and with enough beer in you, it will not take long to have a VERY WELL done pizza!
Anyway, they are fun to make if you have the time and patience. And they are freakin to die for!!!
Yet another $000,000,000.02 worth